Using a stand mixer fitted with a paddle attachment, cream butter and sugars until pale and fluffy. Reduce speed and add eggs one at a time fully incorporating after each addition.
Alternate adding flour mixture and liquid ingredients, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for 30 - 35 mins or until a toothpick inserted into the center comes out clean.
Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack. Allow to cool before frosting.
Whipped Cream Cheese Frosting
Pour whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms stiff peaks. Transfer whipped cream into a different bowl.
With a paddle attachment on your mixer, beat cream cheese and powdered sugar until light and fluffy. Add vanilla and mix until fully incorporated.
In the same bowl, gently fold in the whipped cream.
Keep whipped cream cheese frosting chilled until ready to use.