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1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
7. If desired, divide the batter into separate bowls and add food coloring or cocoa powder to one.
8. Pour the batter evenly into the prepared cake pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11. Beat 1 cup of softened butter until creamy. Gradually add the powdered sugar, mixing on low speed, then increase speed and add heavy cream. Beat until light and fluffy.
12. For chocolate frosting, mix in cocoa powder until fully incorporated. Adjust consistency with more cream or powdered sugar as needed.
13. Divide frosting into bowls and mix in food coloring if desired.
14. Level the tops of the cooled cakes with a serrated knife if domed.
15. Place one cake layer on a serving plate and spread frosting on top.
16. Place the second layer on top and press down gently.
17. Apply a thin layer of frosting around the entire cake to seal in crumbs. Chill for 30 minutes.
18. After chilling, apply a thicker layer of frosting over the entire cake and smooth or swirl as desired.
19. Use sprinkles, edible glitter, or other decorations to finish your cake.

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