Pink Cake is a delightful dessert that is sure to turn heads and please palates. With its sweet flavor and charming pink hue, this cake is perfect for celebrations like birthdays, tea parties, or just because. The cake’s tender crumb and creamy texture combined with a touch of vanilla make it irresistible. Let’s get started on creating this lovely Pink Cake for your next special occasion!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50-60 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 3g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 1g
- Sugar: 30g
- Sodium: 200mg
Why Make This Pink Cake
This Pink Cake isn’t just a feast for the eyes; it’s a crowd-pleaser loved by both kids and adults. Its fluffy texture coupled with a balanced sweetness makes it an ideal choice for various celebrations. The vibrant pink color adds a pop of fun, making it perfect for themed parties or a delightful treat for your loved ones. Plus, with simple ingredients and easy steps, you’ll find this cake quick to whip up, creating a memorable dessert experience without stress!
How to Make Pink Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pink food coloring
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal later.
Step 2: Mixing
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process typically takes about 3-5 minutes and is crucial for a light-textured cake. Add the eggs one at a time, beating well after each addition to ensure everything is nicely combined.
Step 3: Combining Ingredients
Mix in the buttermilk and vanilla extract to add moisture and flavor. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can lead to a dense cake.
Step 4: Coloring and Baking
Add pink food coloring to the batter until your desired shade is reached. This step brings the cake to life with its cheerful hue. Divide the batter evenly between the prepared pans, smoothing the tops for even baking. Bake in the preheated oven 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 turning them out onto wire racks to cool completely.
How to Serve Pink Cake
Once the Pink Cake has cooled, you can frost it with your favorite buttercream or cream cheese frosting for an extra layer of sweetness. Consider decorating with sprinkles, edible flowers, or fresh fruits for a beautiful finishing touch. This cake is fabulous for birthday celebrations, baby showers, or even a cozy afternoon tea.
How to Store Pink Cake
To keep your Pink Cake fresh, store it in an airtight container at room temperature for up to 2-3 days. If you need to keep it longer, you can refrigerate the cake for up to a week. For extended storage, freeze the un-frosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Allow it to thaw in the refrigerator before frosting and serving.
Expert Tips for Perfect Pink Cake
- Make sure your butter is truly softened for easy mixing and to avoid lumps.
- For a more intense pink hue, add more food coloring gradually until you reach your desired shade.
- You can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar if you don’t have any on hand.
- Always check the cake with a toothpick a few minutes before the timer goes off to avoid overbaking.
Delicious Variations
- Chocolate Pink Cake: Add ½ cup cacao powder to the dry ingredients for a yummy chocolate twist.
- Berry Pink Cake: Fold in fresh or freeze-dried berries into the batter for a fruity flavor and beautiful texture.
- Lemon Pink Cake: Add the zest of one lemon and reduce the sugar slightly for a refreshing lemon flavor.
Frequently Asked Questions
-
Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can use whole wheat flour, but it might change the texture slightly. Consider using half whole wheat and half all-purpose for a balanced result.
-
What should I do if the cake is domed on top?
- If your cake is domed, simply level the tops with a serrated knife once cooled. This ensures even layers for frosting.
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Can I make this cake ahead of time?
- Absolutely! You can bake the cake and freeze it un-frosted for later. Just make sure to thaw it completely before frosting.
-
Is there an egg substitute for this recipe?
- Yes! You can use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
-
What type of frosting pairs well with Pink Cake?
- Cream cheese frosting complements this cake beautifully, but vanilla buttercream or whipped cream also works well for a lighter flavor.
Conclusion
This Pink Cake is not only a visual spectacle but also a delightful experience for your taste buds! Its easy preparation and cheerful color make it a fantastic addition to any occasion. Don’t hesitate to try this recipe at home – whether for a special event or simply to bring joy to your day. Enjoy crafting this lovely cake and relishing every slice!
Print
Pink Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert with a charming pink hue, perfect for celebrations or just because.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pink food coloring
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk and vanilla extract. Sift together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add pink food coloring to the batter until your desired shade is reached. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pans before turning out onto wire racks.
Notes
Store in an airtight container at room temperature for up to 2-3 days or refrigerate for up to a week. Freeze un-frosted layers wrapped tightly for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
