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

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

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla and almond extracts.

Divide the batter into three equal portions. Leave one portion plain, mix cocoa powder into the second for a chocolate layer, and add food coloring to the third for a vibrant pink layer.

Pour each batter into the prepared cake pans and bake for 25-30 minutes. Check for doneness with a toothpick.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

While the cakes cool, prepare the frosting by beating the softened butter until creamy, then gradually add powdered sugar, milk, and vanilla extract.

Divide the frosting into three portions. Mix cocoa powder into one for chocolate frosting, leave one plain for vanilla, and add food coloring to the third for pink frosting.

Assemble the cake by placing the chocolate layer on a serving plate, spreading chocolate frosting on top, adding the plain layer with plain frosting, and finally placing the pink layer on top.

Use the remaining frosting to cover the top and sides of the cake, smoothing it out as desired.