Make the Cake Layers

Preheat the oven to 350 degrees. Grease sides of 8 inch round cake pans with butter and then line the bottom with parchment paper.

Using an electric mixer, beat butter and sugar until creamy for 5 minutes.

In a large bowl, combine flour, baking powder, and salt.

In a medium bowl, whisk together eggs, milk, and vanilla extract.

Add flour and egg mixture alternately to butter mixture. Mix on low speed and scrape sides of the bowl as needed until thoroughly combined.

Pour 1/6 of the batter into each cake pan.

Bake for 30-35 minutes until a toothpick comes out clean.

Let it cool for 10 minutes. Wrap each layer in plastic wrap and freeze.

Make the Buttercream for the Cake Layers

In a stand mixer, add the butter and beat for 5 minutes.

Gradually add the sugar 1/2 cup in batches beating between each addition.

Slowly add vanilla extract and milk. Beat on high for 3 minutes, until fully combined.

Make the Buttercream for Decorating the Cake

Mix frosting ingredients as listed above.

Divide buttercream evenly into 5 bowls and another small bowl with 3 tablespoons. Add different colors to each mixing bowl. Add black food coloring into a small bowl.

With a large spoon, add buttercream into a large piping bags.

Decorate the Cake

Using a revolving cake stand, put a dollop of buttercream on the bottom (this will prevent the cake from sliding).

Place 1 frozen cake layer in the center. Spoon 1 cup of buttercream frosting on top and spread evenly with a cake spatula.

Place the second frozen cake layer upside down on top of the first layer. Repeat the process till all layers are stacked.

Place in the refrigerator for 30 minutes.

Crumb coat the outside of the cake with a thin layer of buttercream frosting and spread evenly. Place the cake back into the refrigerator for 30 minutes.

Take out of the fridge and frost with a thicker layer of buttercream icing.

Pipe different color rosettes to create a mane. Pipe on the eyes with black icing.