Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Distribute batter evenly between the two pans. Place damp baking strips around the bottoms of the cake pans.

Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on a wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Prepare a stand mixer with a whisk attachment. Whip butter until creamy.

Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.

Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute. Add more cream as needed until desired consistency is reached.

Whip until the frosting is smooth and silky.

Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.

Frost the top and sides of the cake and smooth with a bench scraper.

Decorate as desired.