In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine the dry ingredients and gradually add them to the wet mixture, alternating with the buttermilk until smooth.

Preheat your oven to 350°F. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, use a serrated knife to level the tops if necessary. Use food coloring to tint your icing in various colors. Spread a layer of icing between the cake layers and on the top and sides of the cake. Add candy eyes and use a piping bag to create monster-like features for a spooky effect.

Cut the cake into 8 slices and serve on a decorative platter. Pair with other Halloween-themed treats for a festive dessert table.

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Allow the cake to come to room temperature before serving if refrigerated.