Pink Birthday Cake
User Reviews
4.9
Pink Birthday Cake
Description
The Pink Birthday Cake recipe uses a batter of all-purpose flour, sugar, baking soda and powder, unsalted butter, egg whites, vanilla, yogurt, and whole milk, with sprinkles folded in at the end. The cake is baked in three six-inch pans at 340°F until the centers spring back lightly. Cake strips are suggested to promote even baking and flat layers.
The vanilla buttercream is made by whipping butter and confectioners' sugar with heavy cream. The frosting is divided and tinted pink using food gel coloring, with sprinkles folded into each batch. The two colors are artfully combined in a piping bag to produce a multi-colored effect when applied.
The cake layers are stacked with buttercream between and decorated on the outside. The recipe notes offer tips on substituting whole milk yogurt for sour cream, managing batter texture if butter appears clumpy after mixing wet ingredients, and using cake strips or homemade equivalents to reduce dome-shaped cakes.
Ingredients
For the Cake
- 1 2/3 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup butter room temperature, unsalted
- 3 egg white
- 3 tsp vanilla extract
- 1/2 cup PLAIN yogurt
- 1/2 cup milk whole
- 1/3 cup Sprinkles
For the Vanilla Buttercream:
- 1 cup butter
- 5 cup confectioners' sugar
- 1/4 cup heavy whipping cream
- 1/2 drop Food gel coloring soft pink
- 1/4 cup Sprinkles
Instructions
For the Cake
- Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F.
- Sift the dry ingredients together in a large bowl.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix until just combined.
- Divide the mixture evenly into the cake pans.
- Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
For the Vanilla Buttercream:
- Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix. Divide into two batches and dye one with the pink food coloring. You will stir in about 1 tbs of sprinkles into the white buttercream and 1/4 cup into the pink buttercream.
- Transfer both colors to 2 piping bags. Snip off the tips. Transfer both to one piping bag. Snip off the tip.
For the Assembly:
- Pipe buttercream between the cake layers.
- Cover the cake with a thin crumb coat and chill for a few minutes.
- Once the cake has chilled, pipe buttercream on the outside of the cake. With a steady hand, work your way around the cake until it is completely covered with the buttercream.
- Cover the cake with the buttercream and smooth with an offset spatula.
- Use the regular buttercream and pipe the pink and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the pink and then placing both in a third bag.
- Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip.
Notes
- Whole milk yogurt can replace sour cream without noticeable difference.
- Using cake strips helps bake flat, evenly cooked layers.
- Clumps of butter in wet mix resolve once dry ingredients are combined; melted butter and warm liquids are options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 240kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 190mg | 8% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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