Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
• Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan on the counter to remove air bubbles.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• While the cake cools, prepare the frosting. Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with milk, until smooth and spreadable. Add food coloring as desired.
• Once the cake is completely cool, spread the frosting evenly over the top and sides. Use a spatula or piping bag to create decorative patterns if desired.
• Decorate the cake with edible flowers or sprinkles for a festive touch. Slice and serve to eager kids, enjoying the cheerful spring flavors.
• Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow slices to come to room temperature before serving for optimal texture.