Preheat oven to 160°C. Grease and line three 6-inch cake pans (or two 8-inch pans) with parchment paper. Set aside.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.

Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.

Alternate folding in the premix and the buttermilk, mixing only until combined.

Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting. * Baking times will vary depending on the tin used.

With an electric mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.

Place the first cake on a plate, then top with a large dollop of frosting. Add filling. Layer the second and third layers, frosting and adding filling in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a cake scraper to give my cake that unfinished, naked look!

Last, top your cake with garnishes of choice