Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing on low speed until combined.

Add the heavy cream and vanilla extract, and beat on high speed until fluffy.

For chocolate frosting, mix in the cocoa powder until well combined.

Place one cake layer on a serving plate and spread a layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake.

Decorate with fresh fruit and sprinkles as desired.

Chill the cake for 30 minutes to set the frosting before serving.