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Homemade pink cake with light pink frosting and sprinkles on a white kitchen table, shot from above in natural light.

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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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

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

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

Method
 

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs, vanilla, and pink coloring.
  3. Combine dry ingredients in separate bowl.
  4. Alternate adding dry and wet ingredients.
  5. Gently fold in sour cream and oil.
  6. Divide into pans and bake until done.
  7. Let layers cool completely.
  8. Prepare pink frosting and spread evenly.
  9. Add sprinkles or drip design.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.