When you think of a cake that embodies joy, celebration, and a touch of whimsy, a pink cake often comes to mind. It’s a delightful dessert that can light up any gathering and bring smiles to faces of all ages. Whether it’s a birthday party, a baby shower, or just a cozy afternoon treat, a pink cake is not just a dessert; it’s a celebration on a plate. This guide will walk you through everything you need to know about making a simple yet stunning pink cake that’s sure to impress your friends and family.
How I Discovered the Magic of Pink Cake
I’ll never forget the first time I encountered a pink cake. My friend, a true lover of all things sweet and colorful, brought it to a brunch gathering one sunny weekend. As soon as she walked in with that cake, its rosy hue and delicate layers caught everyone’s attention. Decorated with a creamy strawberry frosting and a few fresh berries on top, the pink cake was almost too beautiful to slice into—but the temptation was irresistible.
When it was finally time to taste it, I was amazed. The cake was light, fluffy, and bursting with a subtle sweetness that complemented the creamy strawberry flavor perfectly. Each bite was a reminder of the joy and whimsy that only a pink cake could bring.
Curious and eager to try it myself, I asked her for the recipe, and she happily shared it with me. Ever since that day, this pink cake has become a staple in my kitchen for birthdays, showers, and even cozy afternoons. It’s a dessert that always brings smiles and a sense of celebration to any occasion.
Now, this pink cake recipe holds a special place in my heart, not only for its delightful flavor but also as a reminder of that joyful day with friends.
Why We Love This Pink Cake Recipe!
This simple pink cake recipe is not just about aesthetics; it’s about flavor and texture, too. The cake is light, fluffy, and moist, while the strawberry cream cheese frosting adds a creamy sweetness that perfectly complements the cake’s delicate flavor. Here’s why this recipe stands out:
- Ease of Preparation: With straightforward steps, you’ll have a stunning cake without spending all day in the kitchen.
- Versatility: This cake is perfect for any occasion, from casual get-togethers to formal celebrations.
- Deliciously Unique: The combination of strawberry puree and cream cheese frosting elevates this cake to a whole new level of taste.
Ingredients for Your Pink Cake
For the cake:
Cake Flour – I highly recommend using cake flour for this recipe. It contributes to the cake’s light and tender texture, resulting in a finer crumb. If you substitute it with all-purpose flour, the texture might be denser and more cornbread-like, which can alter the cake’s desired softness.
Leavening (Baking Powder) – Baking powder is essential for the light, airy rise of the cake. Baking soda cannot be used as a substitute, as they have different chemical properties and affect the texture and flavor differently.
Salt – Salt brings out the sweetness in the cake and balances the flavors without making the cake taste salty. Don’t skip this ingredient!
Unsalted Butter – This adds both flavor and moisture. If you’re in a pinch, you can substitute it with salted butter, but be sure to reduce the amount of salt in the recipe to prevent the cake from becoming too salty.
Granulated Sugar – Granulated sugar adds sweetness and moisture to the cake, helping to achieve that perfect light texture. If you substitute it with brown sugar or natural cane sugar, the cake may have a slightly different texture and color.
Vanilla Extract – Vanilla extract gives the cake a rich, warm flavor. For the most flavorful result, opt for pure vanilla extract.
Egg Whites – Egg whites help create a fluffy and airy texture for the cake. You’ll need egg whites from about 5 large eggs, or you can use pre-packaged egg whites. Fresh or carton egg whites both work well in this recipe.
Whole milk – is perfect for enhancing the cake’s moisture and richness. While you can use lower-fat milk, it may result in a slightly drier cake. I don’t recommend non-dairy milk for this specific recipe unless you’re making vegan adaptations.
Reduced Strawberry Puree – The key ingredient that gives the cake its pink color and subtle strawberry flavor. This puree is simmered down to a concentrated form, so be sure to follow the directions carefully to achieve the right consistency and flavor.
Freeze-Dried Strawberries – Freeze-dried strawberries are used to make strawberry powder, which gives the frosting a vibrant color and intense strawberry flavor. This ingredient is crucial for the frosting’s smooth texture and concentrated taste. Fresh or frozen strawberries won’t work as well, as they’ll introduce extra moisture and affect the consistency.
For the Strawberry Cream Cheese Frosting:
Cream Cheese – Cream cheese provides a rich, tangy base for the frosting. It’s essential for the creamy texture and slightly tangy flavor that balances the sweetness of the frosting. Be sure to use full-fat cream cheese for the best consistency.
Unsalted Butter – Unsalted butter is used to add richness and smoothness to the frosting. If you only have salted butter, you can substitute it but be sure to reduce the added salt in the recipe to maintain balance.
Confectioners’ Sugar – Confectioners’ (powdered) sugar is used to sweeten the frosting and give it a smooth, spreadable texture. It’s important to sift the powdered sugar before adding it to prevent any lumps in your frosting.
Milk – Milk is added to adjust the consistency of the frosting. You’ll want to add just enough to get the perfect spreadable texture—usually 1-2 tablespoons, depending on how thick or thin you prefer your frosting.
Vanilla Extract – A small amount of pure vanilla extract enhances the overall flavor of the frosting, making it more rounded and complementing the strawberry and cream cheese flavors.
Salt – A small amount of salt helps to offset the sweetness of the frosting. It’s not a lot, but it makes a noticeable difference in the overall flavor.
How to Make Pink Cake
Step 1: Prepare the Reduced Strawberry Puree
- Start with fresh strawberries. Rinse and hull 1 pound of strawberries. Puree them in a blender or food processor until smooth.
- Simmer the puree. In a saucepan over medium-low heat, simmer the puree, stirring occasionally until it reduces to about 1/2 cup (135g). This will take around 25–35 minutes.
- Cool the puree. Allow the reduced strawberry puree to cool completely before incorporating it into the cake batter.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease the parchment paper for easy cake release.
Step 3: Make the Cake Batter
- Mix the dry ingredients. Combine the flour, baking powder, baking soda, and salt in a bowl, whisking until evenly mixed.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together at high speed until light and fluffy, about 2 minutes.
- Incorporate the egg whites. Add the egg whites and beat until fully combined. Then, mix in sour cream with vanilla extract.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just blended. Fold in the strawberry puree and, if desired, add a few drops of food coloring.
- Add the strawberry puree. Fold in the reduced strawberry puree gently to avoid overmixing. If desired, add a drop or two of food coloring for a more vibrant hue.
Step 4: Bake the Cakes
- Divide the batter evenly between the prepared pans and bake for 24-25 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before carefully moving them to wire racks to cool completely
Step 5: Make the Frosting
- Prepare the strawberry powder. Process the freeze-dried strawberries in a food processor until they reach a fine powder consistency
- Beat the cream cheese and butter. In a spacious bowl, whip the cream cheese until it is creamy and free of lumps. Gradually add the softened butter and mix until creamy.
- Combine ingredients. Add the confectioners’ sugar, strawberry powder, vanilla extract, and 1 tablespoon of milk. Beat until smooth and creamy, adding more milk as needed for desired consistency. Taste and add salt if necessary.
Step 6: Assemble and Frost
- Level the cakes. If necessary, use a serrated knife to level the tops of the cakes for a flat surface.
- Layer the cake. step 1, Spread a layer of frosting on top, step 2, then place the second layer on top. Frost the entire surface of the cake with the remaining frosting
- Chill. Refrigerate the cake for at least 45 minutes before slicing. This helps it hold its shape when cut.
Expert Tips For Pink Cake
- Use room temperature ingredients: Ensure that your butter, eggs, and dairy are at room temperature for a smoother batter and better rise.
- Don’t overmix: When adding dry ingredients, mix until just combined to avoid a dense cake.
- Cool completely: Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Experiment with flavors: Feel free to substitute the strawberry puree with other fruit purees for a different flavor profile.
Variations to Try For Pink Cake
- Chocolate Pink Cake: Add cocoa powder to the batter and mix with pink frosting for a chocolatey twist.
- Layered Pink Cake: Add multiple layers of different flavors, alternating between vanilla, strawberry, and chocolate.
- Vegan Pink Cake: Substitute eggs with flax eggs and use plant-based butter and milk to create a vegan-friendly version.
Serving Suggestions For Pink Cake
- Casual Gatherings: Serve slices of your pink cake alongside fresh fruit or whipped cream for a casual dessert.
- Dinner Parties: Dress it up with elegant plating, garnishing with edible flowers or additional freeze-dried strawberries for a beautiful presentation.
- Dessert Buffets: Create a vibrant dessert table by pairing your pink cake with other colorful treats, like cupcakes or tarts.
How to Store Pink Cake
To maintain freshness, store any leftover pink cake in an airtight container in the refrigerator. where they will remain good for about five days, if you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and then in foil.
FAQ Section
How to make pink color for cake?
To achieve a pink color for your cake, you can use food coloring. Start with a small drop of red or pink gel food coloring and mix it into your batter. For a natural alternative, try incorporating fruit purees like strawberry or raspberry.
How to make a cake pink without food coloring?
You can create a pink hue naturally by using pureed fruits such as strawberries, raspberries, or beet juice. These ingredients not only add color but also enhance the flavor of your cake.
What cake flavors are pink?
Pink cakes are often flavored with strawberry, raspberry, or vanilla. However, you can get creative by mixing flavors such as lemon or almond with pink food coloring for a unique twist.
What does the pink cake symbolize?
The pink cake is often associated with joy, celebration, and femininity. It’s a popular choice for events like birthdays and baby showers, representing happiness and new beginnings.
Bake Your Perfect Pink Cake Today!
With this simple pink cake recipe, you have the perfect excuse to celebrate any occasion or simply indulge your sweet tooth. The combination of a light, fluffy cake, and rich cream cheese frosting creates a delightful dessert that’s sure to impress. Whether you’re baking for a special event or treating yourself on a quiet afternoon, this pink cake will bring joy and sweetness to your day.
More Cake recipes you will love!
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Old fashioned molasses cake recipe
Equipment
Small mixing bowl
Spoon or whisk
Measuring cups and spoons
Simple pink cake recipe
Ingredients
For the Cake
- 2 and 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 and 3/4 cups granulated sugar
- 5 large egg whites at room temperature
- 1/3 cup sour cream or plain yogurt
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1/2 cup reduced strawberry puree see below for instructions
For the Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups confectioners’ sugar
- 1-2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Salt to taste
Instructions
Step 1: Prepare the Reduced Strawberry Puree
- Start with fresh strawberries. Rinse and hull 1 pound of strawberries. Puree them in a blender or food processor until smooth.
- Simmer the puree. In a saucepan over medium-low heat, simmer the puree, stirring occasionally until it reduces to about 1/2 cup (135g). This will take around 25–35 minutes.
- Cool the puree. Allow the reduced strawberry puree to cool completely before incorporating it into the cake batter.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease the parchment paper for easy cake release.
Step 3: Make the Cake Batter
- Mix the dry ingredients. Combine the flour, baking powder, baking soda, and salt in a bowl, whisking until evenly mixed.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until light and fluffy, about 2 minutes.
- Incorporate the egg whites. Add the egg whites and beat until fully combined. Then, mix in sour cream with vanilla extract.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just blended. Fold in the strawberry puree and, if desired, add a few drops of food coloring.
- Add the strawberry puree. Fold in the reduced strawberry puree gently to avoid overmixing. If desired, add a drop or two of food coloring for a more vibrant hue.
Step 4: Bake the Cakes
- Divide the batter evenly between the prepared pans and bake for 24-25 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before carefully moving them to wire racks to cool completely
Step 5: Make the Frosting
- Prepare the strawberry powder. Process the freeze-dried strawberries in a food processor until they reach a fine powder consistency
- Beat the cream cheese and butter. In a spacious bowl, whip the cream cheese until it is creamy and free of lumps. Gradually add the softened butter and mix until creamy.
- Combine ingredients. Add the confectioners’ sugar, strawberry powder, vanilla extract, and 1 tablespoon of milk. Beat until smooth and creamy, adding more milk as needed for desired consistency. Taste and add salt if necessary.
Step 6: Assemble and Frost
- Level the cakes. If necessary, use a serrated knife to level the tops of the cakes for a flat surface.
- Layer the cake. step 1, Spread a layer of frosting on top, step 2, then place the second layer on top. Frost the entire surface of the cake with the remaining frosting
- Chill. Refrigerate the cake for at least 45 minutes before slicing. This helps it hold its shape when cut.
Notes
- Use room temperature ingredients: Ensure that your butter, eggs, and dairy are at room temperature for a smoother batter and better rise.
- Don’t overmix: When adding dry ingredients, mix until just combined to avoid a dense cake.
- Cool completely: Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Experiment with flavors: Feel free to substitute the strawberry puree with other fruit purees for a different flavor profile.