Preheat the oven to 325 degrees F, Now take cake pan with non-stick spray, and line them with circles cut from parchment paper.

Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.

Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.)

Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.

Add the yogurt, milk, and vanilla.
Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.

Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

Cool completely before filling and frosting.

Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.

Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
Fold in the vanilla extract, if using.

On Top keep 6 gulab jamun (depends on ur size) and from side part dried red rose leaves and decorate with it.