Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter into three bowls. Leave one bowl plain, color the second with red food coloring, and the third with pink food coloring.

Pour the plain batter into the center of one cake pan, then pour the pink batter around it, followed by the red batter. Repeat in the second pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.

Once cooled, level the tops of the cakes if domed. Place one layer on a serving plate and spread frosting on top.

Add the second layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate as desired with sprinkles, fresh fruit, or edible flowers.