Preheat the oven to 350°F (175°C). Grease and flour the cake pans.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Divide the batter evenly among the prepared pans and smooth the tops.

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 creamy.

Gradually add the powdered sugar, mixing on low speed until combined.

Add the heavy cream and vanilla, then beat on high speed until fluffy.

Level the cooled cake layers using a cake leveler.

Place the first layer on a cake stand and spread a layer of buttercream on top.

Repeat with remaining layers, covering the entire cake with buttercream.

Roll out fondant and cover the cake for a smooth finish, if desired.

Decorate with fresh flowers and gold leaf as desired.