Where do I begin?Pink cake recipe.What is a cake? It’s a memory, if you can taste pure joy wrapped in the delicate, delicious package. Growing up, my Grandma Rose always baked this for my birthday. The kitchen would fill with the most amazing aroma, a blend of sweet vanilla and hints of cinnamon. What is The color, soft, rosy hue, always made my heart skip a beat. It was the centerpiece of every celebration, the reason for the smiles, and the laughter. Unadulterated happiness I remember the first time I tried to recreate it myself – let’s just say it was a kitchen. Is it a disaster, but the memory is as sweet as the cake itself? What is your family’s favorite recipe?
What is the recipe for Pink Cake?
Think of this pink cake as a celebration in every bite. It’s essentially a light, fluffy vanilla cake, tinted a beautiful shade of pink (thanks to a clever trick I’ll share!), with a creamy filling and a simple, sweet glaze. The name? Well, there isn’t a fancy origin story, the color makes everything better. This recipe has been tweaked and perfected over the years, and now it’s become something everyone asks for. It’s perfect for birthdays, baby showers, or even just a Tuesday when you need a little pick-me-up. It’s not overly complicated; it’s a cake that’s made to bring people together, to create smiles, and to be enjoyed. It’s classic, it’s comforting, and honestly, it’s irresistible.
Why you’ll love this recipe?
Oh, where do I even start? The **flavor**! It’s the perfect balance of sweet and delicate, with a hint of vanilla that just makes you want more. The first bite is like a warm hug. I’ve tried so many other cakes, but this one is always the one that stands out. The **simplicity** is a major win. Honestly, you don’t need to be a master baker to pull this off. The instructions are straightforward, and the ingredient list is pretty basic. I’ve made this cake in all sorts of kitchen scenarios and the results are always great. Then there’s the **cost-efficiency**. Most of the ingredients you probably already have in your pantry! And if you don’t, they are all easily accessible and won’t break the bank. Plus, it’s so much cheaper (and tastier!) than buying a store-bought cake. Finally, the **versatility**. You can serve it for any occasion, and it always fits. You can easily adapt it to different preferences. What I love most about this is the feeling it gives me. It’s pure joy, nostalgia, and a reminder of all the good things in life. This recipe is a family tradition, and it makes me so happy to share it with you.
How do I make a pink cake?
Quick Overview
Okay, so here’s the gist: We’re making a super moist vanilla cake, tinting it a gorgeous pink color, adding a simple filling for extra deliciousness, and topping it all off with a sweet glaze. The process is broken down into easy-to-follow steps. I promise, no fancy techniques or complicated equipment needed! The most important thing is to have fun and enjoy the process. I know it can seem intimidating, but the whole thing from start to finish won’t take more than a couple of hours, and most of that is baking time. It’s designed to be as stress-free as possible, so you can focus on the fun part: eating it!
Ingredients
For the Main Batter:
* 2 ½ cups all-purpose flour: I always sift my flour to make it extra fluffy, but it’s not absolutely necessary! If you don’t have all-purpose flour, you can sub with cake flour for an even more tender crumb.
* 1 12 teaspoons baking powder: Make sure your baked goods are fresh! What is the secret behind a cake? Check the expiration date.
* 12 teaspoon baking soda: Helps with browning and adds to the fluffiness of the cake.
What are some good ways to add salt to a recipe?
* 1 cup (2 sticks) unsalted butter, softened: Take it out of the fridge at least an hour before you start baking. It should be soft enough to easily press with your finger.
* 2 cups granulated sugar: For the perfect sweetness. If you prefer a less sweet cake, I don’t recommend cutting it. Is there a back more than 14 cup?
* 2 large eggs: Room temperature is best! This helps them blend better with the other ingredients.
* 1 teaspoon vanilla extract: What is the best flavor of pure vanilla extract?
* 1 cup milk: Whole milk works best for a rich, moist cake. I’ve tried this with almond milk, and it works beautifully (it actually made it even creamier!
* Pink food coloring gel: I prefer gel food coloring because it’s more concentrated, so you don’t need to add much, which keeps the batter’s consistency intact. Start with a few drops and add more to get your desired shade.
* 1/2 cup sour cream: This makes the cake super moist and tender. What are some good substitutes for Greek yogurt?
For the Filling:
* 1 cup heavy cream: Make sure it’s cold for best results. This will help it whip properly!
* 1/4 cup powdered sugar: Sift it to avoid any lumps.
* 1 teaspoon vanilla extract: Adds a wonderful flavor.
* Optional: Add sliced strawberries or raspberries for a burst of fresh flavor!
For the Glaze:
* 2 cups powdered sugar: Sifted, again, for a smooth glaze!
* 14 cup milk: Adjust the amount depending on how thick or thin you want your glaze. I usually add 1 tablespoon at a time.
* 1 teaspoon vanilla extract: Flavor, flavor, taste!
* Optional: Pink food coloring gel: For a pretty pink glaze (if you want it!).
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). It’s crucial to get the oven temperature right for even baking. While the oven is heating up, prepare your baking pan. I usually use two 9-inch round cake pans. Grease the pans really well (I use baking spray with flour) and then line the bottoms with parchment paper. This prevents the cake from sticking and makes it so easy to remove. Trust me, you don’t want a cake that sticks to the pan! You can also use a square or rectangular pan, but you might need to adjust the baking time a bit.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking powder, baking soda, and salt. Whisk it really well to make sure everything is evenly distributed. The baking powder and baking soda are your leavening agents, so it’s important to make sure they’re evenly dispersed. This step is all about getting that perfect, light texture. You can do this with a whisk or a fork. Don’t overmix; just combine until everything is mixed! This is the foundation for that fluffy cake crumb. Once you’re done mixing, set this bowl aside.
Step 3: Mix Wet Ingredients
In a separate large bowl, or in the bowl of your stand mixer, cream together the softened butter and sugar until it’s light and fluffy. This takes a few minutes, so be patient! The mixture should be pale and airy. Then, beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract. And now, for the pink magic! Add a few drops of the pink food coloring gel until you get your desired shade. Remember, you can always add more, but you can’t take it away, so start with a little! This is the point where the cake batter really starts to come to life.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. The key here is not to overmix! Overmixing can develop the gluten in the flour, which can make your cake tough. The batter should be smooth, but don’t worry if there are a few lumps. It will bake up perfectly. Now, gently fold in the sour cream until just combined. This is where the cake gets its amazing moisture and tenderness. Pour the batter evenly into your prepared pans.
Step 5: Prepare Filling
While the cake is baking, let’s whip up that simple, delicious filling! In a chilled bowl, whip the heavy cream until soft peaks form. This means the cream will hold its shape but still be soft. Then, gradually add the powdered sugar and vanilla extract and continue to whip until stiff peaks form. You don’t want to overwhip it, or it will become grainy. Taste it and adjust the sweetness if needed. You can also add a tablespoon or two of your favorite jam for extra flavor. Once the cake is cooled, you’ll be spreading this yummy filling. It’s so good, I sometimes sneak a spoonful!
Step 6: Layer & Swirl
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched. This is the moment of truth! Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once the cakes are cooled, level the tops with a serrated knife if needed. Place one layer of cake on your serving plate, and spread a generous layer of the whipped cream filling over it. Top with the second cake layer. I usually like to save some of the whipped cream for the top.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched. Oven times can vary, so keep an eye on it! If the edges start to brown too quickly, you can loosely tent the cake with foil. Once it’s done, let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. It’s tempting to dig in right away, but patience is a virtue! This is when the magic happens – the cake firms up and becomes perfectly moist.
Step 8: Cool & Glaze
While the cake cools, make the glaze. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. It should be thick enough to coat the back of a spoon, but still pourable. Add a few drops of pink food coloring for a pink glaze, if desired. Once the cake is completely cool, pour the glaze over the top, letting it drip down the sides. You can drizzle it, pour it, or even use a spatula to spread it on – whatever feels right to you! You can also add sprinkles or other decorations to make it extra festive.
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing and serving. I like to use a serrated knife to cut clean slices. Make sure to wipe the knife clean after each cut for the prettiest presentation! This cake is best served at room temperature. And trust me, it’s even better the next day! Arrange the slices on a pretty plate or platter and admire your handiwork. Serve it with a cup of coffee, tea, or a glass of milk. Enjoy every single bite! This cake is such a treat, and always makes people smile. It’s perfect for any celebration, or just because.
What should I serve it with?
Oh, the possibilities! For **breakfast**, this cake is divine with a strong cup of coffee. It’s the perfect way to start the day on a sweet note. For a brunch, make it extra fancy with some fresh berries and a sparkling drink like Prosecco. Your guests will be so impressed! As a **dessert**, serve it with a scoop of vanilla ice cream or a dollop of whipped cream and some fresh fruit. It’s the perfect ending to any meal. For **cozy snacks**, enjoy a slice with a warm cup of tea or hot chocolate on a chilly evening. This is what I call a moment of pure bliss! We always serve this at family gatherings. It’s become a tradition, and I can’t wait to share it with my family.
Top Tips for Perfecting Your Pink Cake Recipe
Here are a few tricks of the trade I’ve learned over the years: For **zucchini prep**, I always make sure the zucchini is well-drained. Grate it, then place it in a colander and gently press out as much liquid as possible before adding it to the batter. This prevents the cake from becoming soggy. As for **mixing advice**, always mix the wet and dry ingredients separately until they’re just combined. This ensures a tender crumb. Don’t overmix, or your cake will be tough! For the **swirl customization**, create a beautiful swirl pattern, make sure your layers of batter aren’t uniform. And if you want a more vibrant color, add a few more drops of gel food coloring. For **ingredient swaps**, you can swap the all-purpose flour for cake flour for a more delicate texture. Use almond milk or coconut milk for a dairy-free option. Buttermilk can be used instead of milk. When it comes to **baking tips**, I always place the rack in the center of the oven for even baking. And I’ve learned the hard way to use a toothpick to check for doneness! For **glaze variations**, you can add different extracts to the glaze like lemon, or almond extract for extra flavor. Adding a teaspoon of lemon juice to the glaze will give it a bit of a tang. My kitchen is my happy place, and I can’t wait to share these tips and tricks to make your cake-baking a success.
Storing and Reheating Tips
I always get asked about storage, so here’s the scoop: At **room temperature**, this cake will last for up to 2 days, stored in an airtight container. If the weather is hot, it’s best to refrigerate it. In the **refrigerator**, the cake will stay fresh for up to 5 days, also in an airtight container. Just make sure it’s well-wrapped to prevent it from drying out. For **freezer instructions**, wrap individual slices or the whole cake tightly in plastic wrap, then in a freezer bag. It will keep well in the freezer for up to 2 months. To thaw, place it in the refrigerator overnight, or at room temperature for a few hours. For **glaze timing advice**, if you’re freezing the cake, I recommend glazing it after it’s thawed. This will help prevent the glaze from cracking. And it will keep its texture. I hope these tips will help your cake taste wonderful!
Frequently Asked Questions
Final Thoughts
So, there you have it – my tried and true pink cake recipe. It’s more than just a dessert; it’s a labor of love, a family tradition, and a guaranteed mood booster. If you love this, be sure to try my chocolate cake recipe too. If you’re looking for more family recipes, I’m always posting new ones! I hope you enjoy making it as much as I do! Let me know in the comments how yours turns out, and feel free to share any variations you try. Happy baking! I can’t wait to hear what you think!
Pink Cake Recipe
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Pink food coloring
Frosting Ingredients
- 4 cups Powdered sugar
- 0.5 cup Unsalted butter, softened
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 0.25 cup Pink food coloring
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, vanilla, and pink food coloring.
- Gradually add wet ingredients to dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Frosting Instructions
- In a large bowl, beat butter until smooth.
- Gradually add powdered sugar, beating until combined.
- Beat in milk, vanilla, and pink food coloring until smooth and creamy.
- Once cakes are cool, level the tops if necessary. Place one cake layer on a serving plate and frost with a layer of frosting. Top with the second cake layer and frost the top and sides of the cake.
