Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the softened butter and sugar until light and fluffy using an electric mixer, about 3-5 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract.

Add the dry ingredients in three batches, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Once all the powdered sugar is incorporated, add the vanilla extract and a pinch of salt. Add heavy cream, one tablespoon at a time, until you reach the desired consistency.

Beat on high for 2-3 minutes to make the frosting light and fluffy.

Once the cake layers have cooled completely, place one layer on a cake stand or serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the entire cake, smoothing out the frosting with a spatula.

For an extra touch, garnish with fresh berries or edible flowers.

Slice and serve your Best Delicious Cake Ever at room temperature for the most decadent experience.