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

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

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

In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with flour.

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

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack.

In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add powdered sugar, alternating with heavy cream, and beat until smooth.

Add vanilla extract and mix until combined. If desired, add food coloring to achieve the desired shade.

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top.

Frost the top and sides of the cake with the remaining frosting. Decorate with fresh flowers and sprinkles as desired.