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

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

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

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

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

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

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

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 extract, then beat on high speed until the frosting is light and fluffy.

Once the cake layers are completely cool, level the tops if necessary.

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

Repeat with remaining layers, stacking them on top of each other.

Cover the entire cake with a thin layer of buttercream to create a crumb coat. Chill for 30 minutes.

Apply a final layer of buttercream and smooth it out with an offset spatula.

Decorate with fresh flowers and gold leaf as desired.