Pink Celebration Cake (Print Version)
Moist pink cake with fluffy vanilla frosting, adorned with sprinkles and pearls for a festive touch.
# Ingredients:
Cake
01 -
2 ½ cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
1 ¾ cups granulated sugar
07 -
4 large egg whites
08 -
1 cup whole milk
09 -
½ cup sour cream
10 -
2 teaspoons vanilla extract
11 -
Pink food coloring, as needed
Frosting
12 -
1 cup unsalted butter, softened
13 -
4 cups powdered sugar
14 -
3 to 4 tablespoons heavy cream or milk
15 -
1 teaspoon vanilla extract
16 -
Pink food coloring (optional)
Optional Decorations
17 -
Pink sprinkles
18 -
Edible pearls
19 -
White chocolate shavings
20 -
Fresh flowers
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
02 -
Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
03 -
Beat softened unsalted butter and granulated sugar in a large mixing bowl until light and fluffy.
04 -
Add egg whites one at a time into the butter and sugar mixture, mixing thoroughly after each addition.
05 -
Mix in sour cream, whole milk, vanilla extract, and a few drops of pink food coloring until combined.
06 -
Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth without overmixing.
07 -
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
08 -
Allow the cakes to cool completely in the pans before removing and frosting.
09 -
Beat softened unsalted butter until creamy. Gradually add powdered sugar, then mix in heavy cream or milk and vanilla extract until light and fluffy. Add pink coloring if desired.
10 -
Spread frosting between cake layers and cover the entire cake. Decorate with sprinkles, edible pearls, white chocolate shavings, or fresh flowers as desired.
# Notes:
01 -
Use room temperature ingredients for a smoother batter and avoid overmixing to maintain fluffiness. Ensure cakes are completely cooled before frosting to prevent melting.