Pink Cake
A moist, fluffy pink cake with a delicate vanilla-strawberry flavor and creamy pink buttercream — perfect for birthdays, weddings, or baby showers.
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Servings: 12 servings
Calories: 410kcal
Cost: $12–$15
Equipment
- 1 Stand mixer or hand mixer For creaming butter and sugar
- 2 Cake pans Grease and line with parchment
- 1 Rubber spatula For folding batter
- 1 Wire rack To cool cakes evenly
- 1 Offset spatula For frosting smooth finish
- 1 Cake turntable For even decorating
- 1 Piping bag & tips For decorative details
Ingredients
- 2 ½ cups All-purpose flour Spoon and level for accuracy
- 1 ½ cups Granulated sugar
- 1 cup Unsalted butter Softened to room temperature
- 4 large Eggs Room temperature
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Pink gel food coloring Adjust to preferred shade
- ½ cup Sour cream Adds moisture and softness
- 2 tablespoon Vegetable oil Keeps cake moist
- 2 cups Powdered sugar For frosting
- ½ cup Heavy cream For frosting texture
- 8 oz Cream cheese For frosting
- 1 teaspoon Strawberry extract Optional, for flavor
- Pink sprinkles For decoration
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs, vanilla, and pink coloring.
- Combine dry ingredients in separate bowl.
- Alternate adding dry and wet ingredients.
- Gently fold in sour cream and oil.
- Divide into pans and bake until done.
- Let layers cool completely.
- Prepare pink frosting and spread evenly.
- Add sprinkles or drip design.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 410kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 160mg | Fiber: 1g | Sugar: 35g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1.5mg