Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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

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

Alternate between adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don't overmix!

Pour the batter into your prepared pan and spread evenly

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

In a large bowl, beat together the cream cheese and butter until smooth and fluffy.

Add the powdered sugar, one cup at a time, until fully incorporated.

Stir in the vanilla extract.

Level the cake if needed to create a flat surface.

Slice the cake in half lengthwise so you have two long rectangles.

Place one half of the cake on a serving platter. This will be the bottom half of the "book".

Frost the top of the cake with a generous layer of frosting.

Place the other half of the cake on top to create the other side of the "book".

Frost the entire cake with a thin layer of frosting (crumb coat). Chill for 15-20 minutes.

Frost the entire cake again with a thicker layer of frosting.

Flatten a fruit roll up and gently press it along the side of the cake to create the "spine" of the book.

Tint some of the white frosting with any color of your choosing and spread it in a thin layer over the top and one side of the cake to create the book pages.

Use edible markers or food coloring markers to write a title and author on the top of the book. Get creative with your book design!