Description
A delightful Pink Spring Birthday Cake that embodies the joy of the season with its soft layers and creamy pink frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pink food coloring
- Pink frosting (store-bought or homemade)
- Edible flowers (for decoration, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light, fluffy, and pale, about 3-5 minutes.
- Add the eggs one at a time, blending well after each addition.
- Stir in the vanilla extract.
- Whisk together the flour and baking powder in another bowl.
- Gradually add the flour mixture to the creamed butter and sugar, alternating with the milk.
- Add pink food coloring gradually until you reach the desired shade.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until golden and a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
- Frost the cooled cakes generously with pink frosting and decorate with edible flowers.
Notes
For best results, use room temperature butter and eggs. You can make the cakes a day in advance to enhance flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg