Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line them with parchment paper for easy removal.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and granulated sweetener until light and fluffy.

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

Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.

Divide the batter evenly into three or more bowls. Add different food coloring to each and mix gently.

Pour the colored batter into the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a large bowl, beat the butter until creamy.

Gradually add the powdered sweetener, mixing on low speed.

Stir in the vanilla extract and heavy cream, then beat until fluffy.

Divide the frosting into bowls and tint each with gel food coloring for a pastel effect.

Place one cake layer on a serving plate and spread a thin layer of frosting on top. Repeat with the remaining layers.

Apply a crumb coat (thin layer of frosting) to seal in crumbs, then chill the cake for 30 minutes.

Use a piping bag with star tips to pipe colorful swirls of frosting on top.

Roll fondant into a horn and ears, then place them on the cake.

Add edible gold dust, candy pearls, or sprinkles for extra magic.

Slice and enjoy your enchanting Unicorn Cake!