Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.

In a mixing bowl, combine 2 ½ cups of cake flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Whisk until well blended and set aside.

In a large mixing bowl, beat ¾ cup of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy.

Slowly add the egg whites, mixing well after each addition, followed by 1 teaspoon of vanilla and ½ teaspoon of almond extract until combined.

Gradually add the flour mixture and 1 cup of whole milk, alternating until just combined.

Divide the batter into four bowls and add various pastel colors to each, pouring into prepared pans. Bake for 22-25 minutes.

Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

For frosting, beat 1 cup of softened unsalted butter until creamy, then add 4 cups of powdered sugar and mix well.

Add 2-4 tablespoons of heavy cream and 1 teaspoon of vanilla, beating until light and airy. Optionally, color the frosting.

Assemble the cake by layering the cooled cake layers with frosting in between, finishing with frosting around the outside.

Decorate with Peeps, Easter sprinkles, shredded coconut, and mini chocolate eggs.