If using store-bought cake mix: Prepare the cake batter according to package instructions.

If making a cake from scratch: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the milk, butter, vanilla, and eggs, beating to combine.

Divide the batter equally into four bowls. To achieve the ombré effect, add 1/2 drop of gel food coloring to the first bowl and mix well. Add one drop of coloring to the second bowl, two drops to the third, and three drops to the fourth.

Grease the loaf pans with cooking spray. Transfer each color of batter to one of the pans and bake for 15–20 minutes. To create one large cake, you can bake each batter in a round pan.

Set the cakes aside to cool. With a knife, level the cakes, then use a stacker or cookie cutter (any size and shape you like) to cut cake circles in each color.

Beat together the cream cheese, butter, confectioners’ sugar, and pudding mix until completely smooth. Transfer to a piping bag or a simple plastic sandwich bag with a corner snipped off.

Start with the darkest color cake as the base and then layer the rest of the colors from dark to light, piping a thin layer of frosting over each. For the top layer, you can choose to pipe a rosette or a simple swirl and garnish with a flower or the topping of your choice. Repeat for the remaining cakes.