Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to help the cakes come out easily after baking.

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly spread throughout the flour.

In a large bowl, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. This helps make the cake airy and light.

Add the eggs one at a time, beating well after each addition to mix them fully. Stir in the vanilla extract and almond extract if you’re using it. The almond extract adds a nice flavor that complements the vanilla.

Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix on low speed until just combined to avoid overmixing, which can make the cake dense.

Add pink food coloring a few drops at a time until you get the color you want. Gently fold the color into the batter for an even pink shade.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and bounce back when touched lightly.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.

In a large bowl, beat the softened butter on medium speed until it’s smooth and creamy.

Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once combined, increase the speed to medium-high and beat until the frosting is light and fluffy.

Mix in the vanilla extract. Add 2 tablespoons of heavy cream or milk, and beat until well combined. Add pink food coloring until you reach the shade you like. If the frosting is too thick, add another tablespoon of cream or milk. If it’s too thin, add more powdered sugar.

If the cakes have domed tops, level them with a serrated knife to make even layers. This helps the cake layers stack neatly and makes frosting easier.

Place one cake layer on your serving plate or cake stand. Spread a generous amount of buttercream frosting over the top. Add the second layer and apply a thin layer of frosting (crumb coat) to seal in crumbs.

Once the crumb coat has set, apply a thicker layer of frosting to the top and sides of the cake. Smooth it out with a spatula or pipe decorations as you like. Add sprinkles or other decorations for a festive touch.

Slice and enjoy! This pink birthday cake will add joy and delight to any celebration.

The final step is to add decorative touches to make the simple pink birthday cake for girls truly special.

Simple Decorations: For a classic look, decorate the cake with swirls of pink frosting, using a piping bag fitted with a star tip. You can also add sprinkles or edible glitter for a touch of sparkle.

Floral Decorations: For a more elegant presentation, consider decorating the cake with fresh or sugar flowers. Roses, peonies, and daisies in shades of pink and white add a sophisticated touch.

Personalized Cake Topper: A personalized cake topper is a great way to add a custom element to your cake. Consider a name or age topper in coordinating colors to tie the design together.