Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
For the topping: In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrape down sides and bottom of bowl to ensure even mixing).
Add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.
Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.
Mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without).
Recipe source: inspired by Spiced Blog
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