Preheat the oven to 350°F (175°C). Grease and flour mini cake pans.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla.

In another bowl, combine flour, baking powder, and mix well.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Divide the batter into bowls and mix in different amounts of purple food coloring for the ombre effect.

Pour the batter into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.

In a mixing bowl, beat together the softened butter and powdered sugar until smooth.

Add milk and vanilla extract, mix until creamy and spreadable.

Once the cakes are cooled, layer them with frosting in between each layer.

Frost the top and sides of the cake, creating a smooth finish.

Decorate as desired and serve.