Preheat your oven to 350ºF (177ºF). Spray a bundt cake pan with a non-stick baking spray with flour ( or use melted shortening and flour). Don't use oil as it may cause your cake to stick to the pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Keep aside.

In a separate bowl combine the buttermilk, oil and vanilla extract. Keep aside.

Using a hand mixer, cream the butter on medium speed until smooth. Then, add the sugar and beat until light and fluffy. Scrape the bowl if needed.

Add eggs one at a time. 

Then, add 1/3 of your flour mixture and 1/3 of your wet ingredients. Mix just until combined. Repeat the process two more times. Don't overmix!

Pour the batter into the prepared bundt cake pan.

Bake for 45-50 minutes or until a toothpick inserted into the deepest part of the cake comes out clean.

Remove the cake from the pan, allow to cool for 10 minutes before turning it out onto a cooling rack. Decorate when it is completely cool.

In a medium bowl beat the whipping cream until stiff peaks form. 

Add the cream cheese, powdered sugar and vanilla extract. Beat until combined. If the frosting is too thick, add 1-2 tablespoons heavy cream and beat until the desired thickness is achieved.

Spoon the frosting into a pastry bag with a 2A Wilton tip ( or with no tip attached). Decorate the cake.

Store the cake ( covered) in the fridge for up to 5 days.