Preheat oven to 325°F (170°C). Spray 2 (8-inch) round cake pans with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape paddle and bottom and sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans (about 750 grams each), spreading smooth. Tap pans on a kitchen towel-lined counter several times to settle batter and release any air bubbles; smooth tops again, if necessary.

Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Level cooled cake layers, if desired. Place 1 cake layer, cut side up, on a serving plate or cake turntable. Using an offset spatula, spread 2 cups (480 grams) Cream Cheese Frosting onto cake layer. Top with remaining cake layer, cut side down. Using an offset spatula, spread a thin layer of frosting on top and sides of cake to create a crumb coat. Refrigerate for 30 minutes.

Spread remaining Cream Cheese Frosting on top and sides of cake. Using a small offset spatula, texture sides and swirl top as desired. Cover and refrigerate for up to 3 days.