Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

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

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

Beat in the eggs one at a time, then stir in the milk and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Add red food coloring if desired.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, milk, and vanilla extract until smooth and fluffy.

If desired, add food coloring to the frosting and mix until the desired color is achieved.

Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Garnish with sprinkles or edible decorations as desired.