Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch or 9-inch round cake pans.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don't overmix!

Add a few drops of pink gel food coloring and mix until you reach your desired shade of pink. Divide the batter between your prepared pans.

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

Let the cakes cool in the pans for 15-20 minutes before inverting onto a wire rack to cool completely.

In a large bowl, beat together the cream cheese and butter until smooth and fluffy.

Add the powdered sugar, one cup at a time, until fully incorporated.

Stir in the vanilla extract and a few drops of pink food coloring until you reach your desired shade of pink.

Level the tops of the cakes if needed for a flat stacking surface.

Place one cake layer on a serving plate and spread with a layer of frosting.

Place the second cake layer on top and frost the top and sides with a generous layer of frosting.

Place the third cake layer on top and frost the entire cake.

Melt the chocolate chips in a microwave-safe bowl in 30 second bursts, stirring in between, until smooth.

Draw or pipe melted chocolate flamingos onto a sheet of parchment paper.

Let the chocolate harden completely, then peel the chocolate flamingos off of the parchment paper.

Place the chocolate flamingos on the cake and use black sprinkles, candy eyes, or a food coloring marker to add eyes to the flamingos.