Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the eggs and extracts, mixing to combine.
In a medium mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
Alternate adding the dry ingredients with the buttermilk until just combined. Do not overmix.
Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add the powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon milk. If too runny (if your butter is too soft) add additional powdered sugar.
Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
Frost cake with remaining frosting and decorate as desired.
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