Preheat oven to 350°F and spray 2 8-inch cake pans with baking spray, line the bottoms with parchment paper, spray again, and set aside.

In a bowl whisk flour, baking powder, and salt, set aside.

In another bowl beat butter and sugar together until light, pale, fluffy.

Gradually add in eggs, one at a time, beating well after each addition. Add in vanilla.

With the mixer on low, gradually add the dry ingredients in 3 additions and the milk in 2 additions, beginning and ending with the dry ingredients. Scrape the bottom and sides of the bowl.

Divide the batter between the 2 prepared pans, tapping the pans lightly against the counter to remove any big air bubbles.

Bake for 25 to 30 minutes until a toothpick inserted comes out mostly clean with a few moist, not wet, crumbs. Let the cake cool in the pans for 10 minutes and then invert onto a wire rack to cool completely.

In a bowl combine crème fraîche, whipped cream, sugar, and vanilla, whipping everything until smooth and doubled in volume.

Cut off the cake tops if the cake layers are too round. Set one cake layer on a cake plate, apply half of the frosting, secure the second layer on top and apply the remaining frosting.

Serve and enjoy!