For the whipped cream frosting make sure to have on hand; 2 cups heavy cream (chilled), 1/2 cups sugar, 2 teaspoons vanilla extract.

Make the cake following the recipe instructions. Divide batter evenly into 4 pans (we used a 6x3 round cake pans) and bake 40-45 minutes; check for doneness with a toothpick.

Allow the four layers of cakes to cool. Remove any domes from the tops of the cakes. For this cake, we used 3 layers and saved the 4th for snacking on later! With a sharp knife, cut each of the 3 layers evenly in half; you'll end up with 6 layers of cake.

While the cakes are cooling make the whipped cream frosting. Pour the cream, sugar, and vanilla into a deep bowl, or the bowl of a stand mixer attached with the balloon whisk. Whip the cream until soft peaks form, about 10 minutes. It must be stiff enough to spread. Use immediately. If the frosting begins to soften, place the bowl in the freezer for a few minutes, then whip again until soft peaks form.

You're ready to frost! Place a cake layer on a plate or cake stand. Put strips of parchment under this bottom layer so the frosting won't get on the plate as you frost.

Spread a thin layer of frosting on the first layer. Place 2nd layer directly over the first and again, spread frosting on it. Continue with the remaining 4 cake layers, applying the frosting in between each layer and on the top. Apply a crumb coating to the cake and place in the fridge to set and chill for at least a half hour.

Apply the final layer of frosting. Place in the fridge again to set and chill for 15-30 minutes.