Ever had one of those days you need a cute pink cake birthday moment? Picture the perfect swirl of blush frosting, more adorable than a puppy in a tutu—FYI, this pink cake birthday is exactly that. Seriously, who wouldn’t care about this recipe when cuteness and flavor unite?
Why this recipe is awesome
Because who says birthday cakes for kids (or big kids) can’t be easy, extra-pink, and impressive? The flavors pop (vanilla with a hint of strawberry), it whips up in under an hour, and your guests are gonna Instagram it—even Grandma.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder, optional swap: 1 tsp baking soda + 1/2 tsp cream of tartar
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs (room temp)
- ½ cup (120 ml) whole milk (or any plant-based milk)
- ½ tsp vanilla extract
- Pink food coloring (liquid or gel)
- ½ cup strawberry puree (sub: raspberry or a few drops of red food coloring + vanilla flavor to keep pink)
Tools & kitchen gadgets used
- 8‑inch round cake pan
- Mixing bowls (x2)
- Hand mixer or stand mixer
- Rubber spatula
- Cooling rack
- Piping bag & round tip (for pretty swirls)
- Cake turntable (optional, but uploads look top-tier)
(Ideal time to insert Amazon affiliate links on each tool!)
Step‑by‑step instructions
- Preheat to 350°F (175°C) and grease your cake pan—no one likes a stuck cake.
- Mix dry stuff: flour, sugar, baking powder, salt.
- Cream butter + eggs + vanilla until fluffy (~2 minutes)—add strawberry puree.
- Alternate adding flour mix and milk in 2 batches—scrape sides.
- Pink it up: blend in a few drops of food coloring until your desired shade is reached.
- Bake 25–30 minutes until a toothpick comes clean. Cool 10 min in pan, then move to rack.
- Frosting time: whip up buttercream (butter + powdered sugar + milk + a drop of pink).
- Decorate using piping bag—swirls, rosettes, or a heart on top. Jazz it up with sprinkles!
Calories & Nutritional Info (per slice, 12 slices)
- Approx 320 kcal
- Fat: 14 g (7 g saturated)
- Carbs: 45 g (sugar 28 g)
- Protein: 3 g
- Note: Lower fat with Greek yogurt swap; gluten‑free options available.
Common Mistakes to Avoid
- Over‑mixing leads to dense cake—stop once it’s just combined.
- Too much food dye? Frosting turns artificial-purple. A little goes a long way.
- Skipping room temp ingredients flattens the cake—warm butter and eggs for fluff.
Variations & Customizations
- Keto-friendly: swap flour with almond/coconut mix and use erythritol.
- Funfetti twist: add sprinkles to batter!
- Vegan swap: use flax eggs + plant milk + vegan buttercream.
FAQ Section
1. Can I make this pink cake birthday ahead?
Yes! Bake the cake a day in advance and frost a few hours before serving for freshness.
2. How do I keep the pink frosting vibrant?
Use gel dye—it’s richer and doesn’t water down the fluff.
3. Can I freeze the cake?
Totally. Freeze cooled, unfrosted layers wrapped well, up to 3 months.
4. What frosting works best?
Classic buttercream! Swiss meringue or cream cheese are tasty options too.
5. How to get even layers?
Use a bench scraper or hot knife to level cakes before stacking.
6. Is it too sweet for kid birthdays?
Not at all—this recipe balances sweetness, and can be toned down with unsweetened buttercream.
7. Egg-free substitution?
Use one flax egg per regular egg: 1 tbsp flax + 3 tbsp water.
Final Thoughts
There you go, your pink cake birthday moment is ready to shine. Go on—frost, swirl, and snap that masterpiece. You’ll never settle for store-bought again. Share your pics and tag your cake—with or without pink sprinkles, it’s gonna be epic.