Pink Cake (VIDEO)

5 from 10 votes

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 Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 1432kcal

Author: Katalin Nagy

Equipment

Ingredients

For the pink sponge cakes

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

For the Cream Cheese frosting

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

Metric - US Customary

Instructions

Pink Cake layers

Heat oven to 175 C / 347°F (no fan).
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.
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.
Fold wet and dry ingredients with the butter-sugar mixture in the following order: wet, dry, wet, dry. Adjust color, if desired.
Divide the cake batter between the 3 baking pans equally using a digital scale.
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.

Cream cheese frosting

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.

Assembling

Measure the frosting: 200g cream cheese frosting between each layer.
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.
If at any point the frosting gets soft or the cake gets unstable, place it into the fridge to chill then only after continue.
Crumb coat the cake with a thin layer of frosting and then chill the cake again for another 30 minutes before the final coating.

Decoration

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.
Then, move the remaining white and pink frosting into a piping bag and decorate the top of the cake using a star nozzle tip.
Store the cake refrigerated for 2-3 days.

Video

Notes

INGREDIENT NOTES

Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness.
The egg, butter, and milk should be used at room temperature to make the cupcakes.
Use full-fat milk for the cake and full fat Philadelphia cream cheese and mascarpone for the frosting.

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience :)
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Each oven is different so you might need to adjust the baking time slightly.
Do not overbake the cake layers as that can result in a dry texture.
It is very important that while whipping up cream cheese frosting you do not over whip it. Stop as soon as the mixture is fluffy.
If at any point during the assembling process the cake frosting or the cake layers are soft, refrigerate them for 30 minutes before continuing.

Nutrition