Pink Cake (VIDEO)
With notes of vanilla and delightfully sweet cream cheese frosting, this moist and fluffy Pink Cake (Pink Velvet Cake) isn't just beautiful but incredibly delicious! Whether you're hosting a baby shower, a princess-themed birthday party, or surprising a loved one with a beautiful Valentine's Day treat, this easy Pink Layer Cake recipe will impress everyone!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 167 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- 2 Eggs (room temperature)
- 167 g All purpose
- ¼ taspoon Salt
- 1½ teaspoon Baking powder
- 40 g Whole milk (room temperature)
- ½ tablespoon Vanilla extract
- Pink food coloring (high quality gel eg. Americolor)
- 600 g Cream cheese (full fat eg. Philadelphia)
- 200 g Mascarpone (full fat)
- 100 g Powdered sugar (sifted)
- ½ tablespoon Vanilla extract
- Pink food coloring (high quality gel eg. Americolor)
Instructions
- 1
Pink Cake layers
- 2
Heat oven to 175 C / 347°F (no fan).
- 3
Cream room temperature butter and sugar together in a stand mixer until pale and fluffy then whip the eggs in, one at a time, then add vanilla.
- 4
Sift flour, salt, and baking powder together, this is the “dry ingredients” and the room temp milk + pink food coloring mix is your wet ingredient.
- 5
Fold wet and dry ingredients with the butter-sugar mixture in the following order: wet, dry, wet, dry. Adjust color, if desired.
- 6
Divide the cake batter between the 3 baking pans equally using a digital scale.
- 7
Bake them at 175 C / 347°F (no fan) for 20 min or until a skewer inserted comes out clean. Let them cool on a cooling rack before frosting.
- 8
Cream cheese frosting
- 9
Whip mascarpone, cream cheese, vanilla bean paste or vanilla extract and powder sugar until smooth and fluffy, this will only take a few minutes. Use a hand mixer and do not over beat as it can become runny.
- 10
Assembling
- 11
Measure the frosting: 200g cream cheese frosting between each layer.
- 12
Start to build up the layers from the bottom to the top. Once the last cake layer is placed, chill the cake for a minimum of 30 minutes.
- 13
If at any point the frosting gets soft or the cake gets unstable, place it into the fridge to chill then only after continue.
- 14
Crumb coat the cake with a thin layer of frosting and then chill the cake again for another 30 minutes before the final coating.
- 15
Decoration
- 16
For the marble effect; mix some leftover frosting with pink food coloring and place dots of these pink frostings on the cake then smooth with a cake scraper.
- 17
Then, move the remaining white and pink frosting into a piping bag and decorate the top of the cake using a star nozzle tip.
- 18
Store the cake refrigerated for 2-3 days.