Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 320
- Protein: 4 g
- Carbohydrates: 50 g
- Fat: 12 g
- Fiber: 0 g
- Sugar: 29 g
- Sodium: 160 mg
Why Make This Pink Butterfly Cake
The Pink Butterfly Cake is not just a treat; it’s a celebration on a plate! Its striking pink hue and delightful decoration make it perfect for birthdays, bridal showers, or any festivity where you want to impress your guests. The light and fluffy layers, complemented by rich buttercream frosting, create a charming dessert that’s sure to make anyone’s day a little sweeter. Plus, the simple recipe allows even novice bakers a chance to shine, generating rave reviews from family and friends.
How to Make Pink Butterfly Cake
Baking this charming cake is a breeze! With just a few simple steps, you’ll have a delightful dessert that’s as fun to make as it is to eat. Follow along, and let’s create a cake that brings a smile with every slice!
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pink food coloring
- Buttercream frosting
- Butterfly cake toppers or decorations
Directions:
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Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
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Step 2: Mixing
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps incorporate air into the batter for a fluffy cake.
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Step 3: Cooking
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract for that warm flavor. In a separate bowl, sift together the flour and baking powder. Gradually add this dry mix to the creamed combination, alternating with the milk, and mix until just combined to avoid overmixing. Divide the batter into two bowls, adding pink food coloring to one until you get the desired shade. Pour each batter into the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to wire racks to cool completely.
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Step 4: Finishing
Once the cakes are completely cooled, spread a generous layer of buttercream frosting between the layers and generously cover the top and sides. Decorate with butterfly cake toppers or decorations for a whimsical touch that enhances the theme. Serve and enjoy the smiles!
How to Serve Pink Butterfly Cake
Serve the Pink Butterfly Cake at room temperature for optimal flavor and texture. Pair it with a scoop of vanilla ice cream or fresh berries for a delightful dessert experience. This cake is pretty enough to stand alone but also makes an adorable centerpiece for any gathering.
How to Store Pink Butterfly Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. Just be sure to let it come back to room temperature before serving for the best taste and texture.
Expert Tips for Perfect Pink Butterfly Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing for the best results.
- Don’t Overmix: Mixing just until combined will keep your cake light and fluffy, so be careful not to overdo it.
- Color Variation: Feel free to experiment with different food coloring to suit your celebration theme.
- Buttercream Consistency: If your buttercream is too thick, add a splash of milk to loosen it up; if it’s too runny, add a little powdered sugar to thicken.
- Decoration Ideas: Use edible glitter or sprinkles along with butterfly toppers for extra flair!
Delicious Variations
- Chocolate Variation: Swap out 1/2 cup of flour for cocoa powder to create a delightful chocolate pink butterfly cake.
- Fruit Infusion: Add chopped strawberries or raspberries to the batter for a fruity twist.
- Lemon Zest: Incorporate lemon zest into the buttercream for a refreshing citrus flavor.
Frequently Asked Questions
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Can I make this cake ahead of time?
Yes! You can bake the cakes a day ahead and store them covered at room temperature. Frosting should be done closer to serving time for freshness. -
What can I use instead of butter?
You can substitute unsalted butter with an equal amount of vegetable oil or use margarine for a dairy-free option. -
Can I freeze the cake?
Absolutely! Wrap each layer tightly in plastic wrap and place it in a freezer-safe bag. This cake can be frozen for up to 2 months. -
How do I achieve the right shade of pink?
Start with a small amount of pink food coloring and gradually add until you reach your desired color. Remember that the color can deepen during baking! -
What if my cake domes?
To prevent doming, be sure to test the oven temperature with an oven thermometer. Adjust baking time if needed, as cakes will rise evenly in a properly heated oven.
Conclusion
The Pink Butterfly Cake is a delightful blend of whimsy and flavor that will have hearts fluttering with joy. Perfect for a variety of celebrations, this cake is easy to make and beautiful to present. With soft layers, sweet frosting, and charming decorations, it’s a treat you’ll want to share with friends and family. So gather your ingredients and enjoy the fun of baking this lovely cake—your taste buds will thank you!
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Pink Butterfly Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and colorful cake that’s perfect for celebrations, featuring light layers and rich buttercream frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pink food coloring
- Buttercream frosting
- Butterfly cake toppers or decorations
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift together the flour and baking powder, then gradually add to the creamed mixture, alternating with milk.
- Divide the batter, adding pink food coloring to one portion. Pour into prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- Once cooled, layer with buttercream frosting and decorate with butterfly toppers.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 29g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
