Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour and baking powder.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour, mixing until just combined.
Divide the batter evenly among the three prepared pans.
Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the vanilla buttercream frosting, beat the butter until smooth.
Gradually add powdered sugar, alternating with heavy cream, beating until smooth and fluffy.
Add vanilla extract and mix well.
Tint portions of frosting pink and gold using food coloring for decorative accents.
Assemble the cake by layering each cake round with a generous amount of frosting between them.
Cover the entire cake with a smooth layer of vanilla buttercream.
Pipe rosettes around the sides and top of the cake using pink frosting.
Decorate with edible gold glitter and place the fondant ’18’ on top as a centerpiece.