Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large mixing bowl, cream 1 cup of unsalted butter with 2 cups of granulated sugar using an electric mixer on medium speed for about 3-4 minutes.

Add in 4 large eggs, one at a time, mixing well after each addition. Next, pour in 2 teaspoons of vanilla extract and continue mixing for another minute.

Gradually add the dry mixture to the butter mixture, alternating with 1 cup of whole milk, starting and ending with flour.

Divide the batter evenly among the prepared cake pans, smoothing the tops. Place them in the preheated oven and bake for 25-30 minutes.

Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a large mixing bowl, beat 1 cup of softened unsalted butter on high speed until creamy, then gradually add in 4 cups of sifted powdered sugar.

Divide the buttercream into four bowls, tinting each with varying amounts of pink gel food coloring for the ombre effect.

Assemble the cake by layering the cakes with the darkest, medium, and lightest pink buttercream, smoothing the icing on top and sides.

Decorate with edible flowers and refrigerate the cake for about 30 minutes to set the buttercream.