Preheat your oven to 350°F.
Grease and flour the sides of 3 8-inch cake pans. Place Silpat mats or parchment paper rounds into the bottoms.
Combine the flour, baking powder, and salt in a large bowl. Mix until well blended.
In the bowl of an electric mixer, add the sugar and butter. Beat until well blended and creamy. Add the eggs, one at a time, then the vanilla extract. Slowly add the heavy cream.
Gradually add the flour mixture, about 1/4 cup at a time, letting each cup fully blend into the batter before adding the next. Beat on medium until the batter is smooth.
Divide the batter into 3 equal parts. If you are using food coloring, now is the time to add it and mix each batter until the color is nicely blended.
Pour the batter into the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan, then carefully remove to a cooling rack. Make sure the cakes are completely cool before adding the frosting.