Perfect Pink Round Vanilla Cake
A beautifully moist two-layer pink vanilla cake with silky buttercream frosting, perfect for birthdays, baby showers, or any special celebration.
Equipment
- 2 8-inch or 9-inch Round Cake Pans
- 1 Parchment Paper
- 1 Electric mixer (stand or handheld)
- 3 Mixing bowls (various sizes)
- 1 Measuring Cups and Spoons
- 1 Whisk
- 1 Rubber spatula
- 2 Wire Cooling Racks
- 1 Offset Spatula For frosting
- 1 Cake turntable (optional but helpful)
- 1 Cake leveler or serrated knife
- 2 Piping Bags and Tips Optional, for decoration
Ingredients
For the Pink Vanilla Cake
- 3 cups All-purpose flour
- 2½ teaspoons Baking powder
- ½ teaspoon Salt
- 1 cup Unsalted butter Softened to room temperature 2 sticks
- 2 cups Granulated sugar
- 4 Large eggs Room temperature
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk Room temperature
- Pink gel food coloring To desired shade
For the Pink Buttercream Frosting
- 1½ cups Unsalted butter Softened 3 sticks
- 6 cups Powdered sugar Sifted
- 2 teaspoons Pure vanilla extract
- 3-4 tablespoons Milk or heavy cream
- 1 pinch Salt
- Pink gel food coloring To desired shade
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups All-purpose flour, 2½ teaspoons Baking powder, ½ teaspoon Salt
- In a large mixing bowl, cream the softened butter until smooth. Gradually add sugar and beat until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.1 cup Unsalted butter Softened to room temperature, 2 cups Granulated sugar, 4 Large eggs Room temperature, 2 teaspoons Pure vanilla extract
- Alternating between dry ingredients and milk, add to the butter mixture in this order: dry → wet → dry → wet → dry. Mix on low just until combined after each addition. Finally, fold in pink food coloring until you reach desired shade.1 cup Whole milk Room temperature, Pink gel food coloring To desired shade
- Divide batter evenly between prepared pans, smooth tops, and tap gently on counter to remove air bubbles. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then run a knife around edges and invert onto wire cooling racks to cool completely.
- For the frosting, beat softened butter until very light and fluffy, about 5 minutes. Gradually add sifted powdered sugar, beating well after each addition. Mix in vanilla extract and salt, then add milk or cream one tablespoon at a time until reaching desired consistency. Add pink food coloring to achieve your preferred shade.1½ cups Unsalted butter Softened, 6 cups Powdered sugar Sifted, 2 teaspoons Pure vanilla extract, 3-4 tablespoons Milk or heavy cream, 1 pinch Salt, Pink gel food coloring To desired shade
- Level cooled cake layers if needed. Place first layer on serving plate, spread 1 cup of frosting on top, then place second layer on top (bottom side up for flat surface).
- Apply a thin crumb coat of frosting all over the cake and refrigerate for 20-30 minutes until firm. Then apply final layer of frosting, creating smooth sides and top or decorative texture as desired.
- Decorate as desired with piped buttercream flowers, rosettes, fresh berries, edible flowers, sprinkles, or fondant accents. Store at room temperature in cake keeper for up to 3 days.
Notes
- For best results, ensure all refrigerated ingredients are at room temperature before beginning.
- Using gel food coloring will give you more vibrant color without affecting the cake's consistency.
- You can create different shades of pink frosting for decorating or an ombré effect.
- For flavor variations, add almond extract, citrus zest, or fold in fresh berries.
- Store unfrosted cake layers wrapped in plastic for up to 2 days at room temperature or freeze for up to 3 months.