Pink Cake
This Pink Cake is a soft, moist vanilla cake with a beautiful pink hue, perfect for birthdays, baby showers, or any festive occasion. Topped with luscious pink buttercream frosting for a sweet and elegant treat!
Equipment
- Mixing bowls
- Electric mixer
- 9-inch cake pans
- Oven
- Spatula
- Cake Turntable
- Piping Bags
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1/2 cup strawberry puree fresh or frozen, blended
- 1 cup whole milk
- 1/2 tsp pink food coloring adjust for desired shade
- 2 cups buttercream frosting pink, for decorating
- 1/4 cup sprinkles optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Blend in the strawberry puree and pink food coloring until fully incorporated.
- Gradually add the dry ingredients and milk alternately, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost the cooled cakes with pink buttercream, smoothing the top and sides.
- Decorate with sprinkles or extra piping for a beautiful finish.
- Chill the cake for 20 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Customization: Use raspberry puree or cherry extract for a different pink flavor.
- Layering Tip: Add a layer of strawberry jam between cake layers for extra sweetness.