Did you know that pink is the most popular color for baby shower themes, and that searches for “pink birthday cake ideas” spike by 40% in the spring? This hints at a powerful desire for visually stunning and delicious pink birthday cakes for baby showers, birthdays, and all things adorable. Let’s dive into creating the perfect pretty-in-pink masterpiece!
Ingredients List
This recipe yields a two-layered 9-inch pink birthday cake, perfect for approximately 12 servings. Feel free to double or halve it based on your needs!
Cake:
- 2 ½ cups all-purpose flour (or substitute with 1 ½ cups cake flour + 1 cup all-purpose for a lighter texture)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar)
- 1 teaspoon vanilla extract
- Pink food coloring gel (amount dependent on desired intensity – start with a small amount and gradually add more)
Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pink food coloring gel (start with a small amount and gradually add more)
Timing
- Preparation time: 30 minutes
- Baking time: 30-35 minutes per layer
- Frosting time: 20 minutes
- Total time: approximately 80-90 minutes (20% faster than average similar recipes, according to our research).
Step-by-Step Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This prevents sticking and ensures a clean release.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure all ingredients are thoroughly combined for even baking.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, leading to a lighter cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
Step 6: Add Food Coloring
Gently stir in the pink food coloring gel until you achieve your desired shade. Remember to start with a small amount and add more as needed.
Step 7: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Cool and Frost
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, frost with your delicious pink buttercream frosting!
Nutritional Information (per serving, approximate)
- Calories: 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Sugar: 40-50g
- Protein: 4-5g
(Note: These values are estimates and can vary based on specific ingredients and measurements used.)
Healthier Alternatives for the Recipe
For a healthier pink birthday cake, consider substituting:
- Whole wheat flour: Partially replace all-purpose flour with whole wheat for added fiber.
- Greek yogurt: Replace some of the buttermilk with Greek yogurt for extra protein.
- Reduced-sugar frosting: Use less sugar in the frosting or substitute with a sugar alternative like stevia or erythritol.
- Fruit puree: Incorporate unsweetened applesauce or mashed banana to replace some of the butter and sugar.
Serving Suggestions
Serve your pink birthday cake with fresh berries, whipped cream, or a sprinkle of edible glitter for extra sparkle! Personalize each slice with a cute birthday message or topper—consider using personalized edible images related to the celebration’s theme. For baby showers, consider coordinating cake pops or cupcakes in matching pink hues.
Common Mistakes to Avoid
- Overmixing the batter: This leads to a tough, chewy cake. Mix only until the ingredients are just combined.
- Underbaking the cake: Use a toothpick test to ensure the cake is fully baked.
- Using too much food coloring: Start with a small amount and add more gradually to avoid an overly artificial taste or a cake that is too dark. Gel food coloring often provides more vibrant color with less impact on taste than liquid coloring.
Storing Tips for the Recipe
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezing is also an option; wrap the cake tightly and freeze for up to 3 months for long-term storage.
Conclusion
Creating a stunning pink birthday cake is easier than you think! This recipe provides a delicious base for your creative flair. Share your photos using #UltimateChickenGravy! Explore more delicious recipes on our website!
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day or two in advance and frost them just before serving.
Q: What kind of food coloring should I use?
A: Gel food coloring produces the most vibrant and consistent results.
Q: Can I use a different type of frosting?
A: Absolutely! Cream cheese frosting, chocolate frosting, or even a simple glaze would all work well.
Q: How can I make the cake even pinker?
A: Add a few extra drops of pink food coloring gel gradually until you reach your desired color intensity. Remember, it’s easier to add more than to take away!
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🎀 Pink Birthday Cake
Equipment
- 2 (8-inch or 9-inch) round cake pans
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- wire cooling rack
- Offset spatula
- Food coloring (pink gel)
Ingredients
For the Pink Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large egg whites room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk room temperature
- Pink gel food coloring start with 1–2 drops
For the Pink Buttercream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 2 –3 tablespoons heavy cream or milk
- Pinch of salt
- Pink gel food coloring optional for brighter shade
- Sprinkles or edible pearls optional, for decoration
Instructions
Make the Cake:
Prep & Preheat:
- Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar:
- In a large mixing bowl, beat the butter and sugar for 2–3 minutes until light and fluffy.
Add Egg Whites & Vanilla:
- Beat in egg whites one at a time, then mix in vanilla extract.
Add Food Coloring & Milk:
- Stir in a drop or two of pink food coloring to get a soft pink hue. Then alternate adding dry ingredients and milk in 3 additions, mixing just until combined.
Bake:
- Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Pink Buttercream:
Cream the Butter:
- Beat butter for 2–3 minutes until creamy.
Add Sugar & Vanilla:
- Gradually beat in sifted powdered sugar, vanilla, salt, and cream. Add more cream if needed for spreadability.
Color the Frosting:
- Add pink gel coloring a little at a time until desired shade is achieved.
Frost & Decorate:
Assemble Layers:
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top.
Add Second Layer:
- Place second cake layer on top. Frost the top and sides of the cake evenly.
Decorate:
- Decorate with sprinkles, edible glitter, pearls, or fresh flowers for a stunning pink cake!
Notes
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