Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans and line the bottoms with parchment circles.

In a stand mixer, cream 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.

Add eggs one at a time, and stir in 2 teaspoons vanilla extract.

In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture until combined.

Divide the batter into three bowls and tint each with food coloring to create pink, yellow, and blue batters.

Pour each colored batter into prepared pans and bake for 20–25 minutes, or until a toothpick comes out clean.

Cool the cakes in pans for 10 minutes, then invert onto wire racks to cool completely.

Beat 2 cups softened butter until creamy. Gradually add 8 cups powdered sugar, mixing well between additions.

Add 1 tablespoon vanilla, 1/2 teaspoon salt, and 1/3 cup heavy cream, and beat until smooth and fluffy.

Place the blue layer on a serving plate and frost with buttercream. Add the yellow layer, frost, and repeat with the pink layer.

Apply a thin crumb coat and chill briefly, then frost the entire cake.

Press Bunny Peeps around the edges and fill the center with dyed coconut flakes. Scatter Easter M&M’s on top.

Slice and enjoy, preferably with a cup of strong coffee or iced tea.