In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Creaming properly incorporates air, setting the foundation for a tender cake crumb.

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Scrape down the sides of the bowl with a spatula to ensure everything is well incorporated.

With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk. Repeat, ending with the last third of the flour. Mix just until the batter is smooth—avoid overmixing, as it can lead to a denser cake.

Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula and give the pans a gentle tap on the counter to release any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through to ensure even baking.

Once done, let the cakes cool in their pans for about 10 minutes. Then, run a knife around the edges to loosen and carefully invert them onto wire racks. Peel off the parchment paper and allow the cakes to cool completely before frosting—this can take about an hour or more.

Beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Add 2 teaspoons vanilla extract and a pinch of salt. Pour in the milk, one tablespoon at a time, until you reach a smooth, spreadable consistency. Increase the speed to medium-high and beat for an additional 2 minutes to achieve a fluffy texture.

If necessary, level the tops of your cakes using a cake leveler or long serrated knife. Place one cake layer on a cake board or serving plate. Spread a generous layer of buttercream over the surface. Top with the second cake layer, pressing gently to secure.

Apply a thin layer of buttercream over the entire cake—this is the crumb coat, which helps seal in any loose cake crumbs and creates a smooth surface for your final coat of frosting. Refrigerate the cake for about 30 minutes until the crumb coat is firm to the touch.

Once chilled, apply a thicker layer of buttercream frosting all over the cake. Use an offset spatula to achieve a smooth, even finish. This layer should serve as the backdrop for the Hello Kitty decorations.

Hello Kitty’s face is essentially an oval shape with simple details, so you can leave the cake round and focus on fondant accents. Alternatively, for a more authentic look, you can trim the cake slightly at the sides to create a more oval shape. If you choose to carve it, do so carefully and apply a thin layer of frosting to smooth out any rough edges.

Carefully position the fondant eyes on the cake, evenly spaced. Place the nose between and slightly below the eyes. Add the whiskers (three on each side) gently pressing them into the buttercream. Finally, place the pink bow on the upper left side of the cake’s “head.” Gently press all pieces into the buttercream so they stay in place.