Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.

Go ahead and separate your eggs, saving only the 6 egg whites for this recipe. Set them in a bowl to the side.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Mixing on low speed, add the 6 egg whites one at a time, mixing to incorporate after each addition.

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture.

Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed until stiff peaks form.

Cream the (slightly softened) butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally.

Place the first cake layer on your cake plate or pedestal. Pipe a dam of buttercream about ¼ -½ inch from the edge of the cake.

Spread the whipped cream within the dam and repeat for the second layer. Then top with the third cake layer. Fill in any gaps between the cake layers with buttercream.

Apply a crumb coat of frosting and chill for 15-20 minutes in the freezer.

Apply the final coat of frosting and add texture with an offset spatula.