In a large bowl (or the bowl of a stand mixer) cream 1/2 cup softened unsalted butter with the dry mixture briefly until it looks slightly sandy. Add 2 tbsp vegetable oil, 1 cup whole milk, 3 large eggs (one at a time), and 2 tsp vanilla extract. Beat on medium speed until smooth and homogeneous, scraping the bowl down as needed.

Color and combine

Add 1 tsp pink gel food coloring and mix until batter is an even pale pink. Do not overmix. Divide batter evenly between the two prepared pans (about 2 cups batter per pan). Smooth tops with a spatula.

Bake

Bake in the preheated 350°F (175°C) oven for 22–28 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cakes cool in pans on a wire rack for 10 minutes.

Unmold and cool

Run a knife around the pan edges, invert cakes onto the rack, remove parchment, and let cool completely (at least 1 hour) before frosting. If cakes dome heavily, level with a serrated knife for even stacking.

Pink Buttercream Frosting

Beat butter

In a large bowl or stand mixer fitted with a paddle attachment, beat 1 cup softened unsalted butter on medium speed for 2–3 minutes until light and pale.

Add sugar and liquids

Reduce mixer to low and gradually add 4 cups powdered sugar, one cup at a time, mixing briefly after each addition to avoid a sugar cloud. Add 2 tbsp heavy cream, 1 tsp vanilla extract and 1/4 tsp salt. Increase speed to medium-high and beat for 2–3 minutes until the frosting is light, fluffy and spreadable. Add more cream 1 tsp at a time if too stiff, or a tablespoon more powdered sugar if too thin.

Color frosting

Add 1/2 tsp pink gel food coloring and beat until the color is uniform and you have a soft pink buttercream. Adjust color with tiny additional amounts of gel for deeper pink.

Decorations / Assembly

Crumb coat

Place one cooled cake layer on a cake board or serving plate. Spread about 3/4 cup of pink buttercream over the top to create an even layer. Place the second layer on top and apply a thin crumb coat (a light layer of frosting over the whole cake) to seal crumbs. Chill the cake in the refrigerator for 15–20 minutes until the crumb coat sets.

Final frosting

Apply the remaining buttercream to the chilled cake using an offset spatula to create a smooth finish. Use a bench scraper held steady while turning the cake to achieve smooth sides if desired.

Decorate

Press pink sprinkles around the base or over the top edge. Arrange halved strawberries on top in a ring or heart shape. If using edible pearlescent dust, brush lightly over the top strawberries and frosting with a small clean dry brush for a shimmering finish. Insert Pinkfong-themed candles or plain candles into the center or along the top edge.

Serve

Allow the cake to sit at room temperature for 20–30 minutes before slicing so the buttercream softens slightly. Slice and serve. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.