Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla.
• Gradually add the flour mixture to the creamed mixture, alternating with milk. Begin and end with the flour mixture.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Fricassee Filling:

• Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
• Add chicken, thyme, rosemary, salt, and pepper. Cook until the chicken is browned.
• Sprinkle flour over the chicken and stir to coat. Slowly add chicken broth and bring to a simmer. Cook until the sauce thickens.
• Stir in heavy cream and cook for an additional 2 minutes. Remove from heat and let it cool.

3. Prepare the Frosting:

• Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, continue beating until creamy.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Spread the cooled fricassee filling over the top.
• Place the second cake layer on top of the filling.
• Frost the top and sides of the cake with the cream cheese frosting.