Preheat your oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper so your cake slides out like a dream. This takes two minutes and saves you from cake disasters.

Cream together your softened butter and sugar for 3-4 minutes until it's pale and fluffy. Add your 3 eggs one at a time, beating well after each addition. Scrape down the bowl between each egg — I always miss a few streaks and my cakes know it.

Mix your flour, baking powder, and salt in a separate bowl. Add the dry ingredients to your butter mixture, alternating with milk in three additions. Start and end with dry ingredients, and don't overmix or you'll get a tough cake. I learned that the hard way years ago.

Divide your batter evenly between the two pans. Bake for 32-35 minutes until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely incredible around minute 25 — that's how you know it's working.

Cool your cakes in the pans for 10 minutes, then turn them out onto cooling racks completely. Don't skip this cooling step or your frosting melts everywhere and ruins the whole vibe.

Once cooled, place your first cake layer on a serving plate. Spread half your red jam on top, then half your blue jam, swirling them slightly. Top with your second cake layer and frost the whole thing with your white buttercream frosting.

Press your edible gold sprinkles gently into the frosting on top and sides. Sprinkle your lemon zest over the top for that extra pop of brightness. Your patriotic pinata cake cozy is now ready to absolutely blow everyone's minds.