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Preheat the oven to 350°F.
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Lightly grease two 8" round cake pans. Line the bottoms with parchment and grease the paper. Set aside.
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In a large mixing bowl, whisk together the flour and baking powder. Set it aside.
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In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy or whipping cream until soft peaks form. (For best results, avoid ultra-pasteurized cream, if possible; plain pasteurized cream whips up better.) Set it aside.
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In the bowl of a stand mixer fitted with the flat beater attachment or in a large bowl working with an electric hand mixer, beat the butter until it's smooth.
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Gradually add the sugar, salt, and vanilla, beating for about 5 minutes once everything has been added. The mixture will lighten in color and become fluffy.
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Crack the eggs into a bowl, and then beat them gently until homogenous.
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With the mixer going, gradually add the eggs to the butter mixture. Add about 3 to 4 tablespoons of the flour mixture towards the end of adding the eggs if the mixture starts to separate/curdle.
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Add the flour mixture, beating briefly to combine.
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Using a flexible spatula, gently fold in the whipped cream by hand.
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Divide the stiff batter between the two cake pans, leveling the surface. Tap the pans 3 or 4 times on the table to expel any large bubbles.
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Bake the cakes for 20 to 24 minutes, until a toothpick or paring knife inserted into the center comes out with a few moist crumbs attached.
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Remove the cakes from the oven and let them cool for 5 minutes before loosening the edges and inverting them onto a rack. Cool completely.
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The cakes are best finished and eaten on the same day, but they hold up very well for up to 2 days at room temperature, well-wrapped. The cakes may be stored frozen, well-wrapped, for up to 1 month.
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When ready to serve, frost/finish as desired. Italian buttercream is an ideal pairing.
