Preheat your oven to 350°F (175°C). Prep two round cake pans with parchment paper.

In a mixing bowl, cream together 1 cup of softened butter with 2 cups of sugar until light and fluffy, about 3 minutes.

Add 4 large eggs, one at a time, ensuring each is incorporated fully before adding the next.

Alternate adding 3 cups of cake flour and 1 cup of milk, mixing gently until just combined.

Pour the batter evenly into the prepared pans, smoothing the tops, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Once completely cooled, frost with a simple vanilla buttercream and decorate with colorful sprinkles or fresh flowers.