Is there anything quite as charming as a layered cake? This Layered Pink & Vanilla Cake isn’t just beautiful; it’s incredibly delicious! We’re talking melt-in-your-mouth, never-dry vanilla cake layers, kissed with a hint of pink, and enveloped in a cloud of creamy vanilla frosting. This cake is perfect for birthdays, celebrations, or simply brightening up a regular day. Ready to bake a masterpiece?
Why You’ll Love This Layered Pink & Vanilla Cake
This Layered Pink & Vanilla Cake recipe is truly special. Here’s why you’ll be making it again and again:
- Moist and Tender: Forget dry, crumbly cakes! This recipe guarantees a beautifully moist and tender crumb every single time.
- Beautiful Layers: The contrasting pink and vanilla layers create a stunning visual effect.
- Easy to Customize: Easily change the color or flavor of the pink layer to suit your preference.
- Perfect for Any Occasion: From birthdays to potlucks, this cake is always a hit.
- Surprisingly Simple: Despite its impressive appearance, this cake is easier to make than you might think!
Gathering Your Ingredients for Layered Pink & Vanilla Cake
Before we dive into the baking process, let’s talk about the stars of the show – our ingredients. This recipe relies on quality ingredients to create a truly unforgettable taste and texture. We’re aiming for a light, airy crumb and a rich, decadent frosting. Here’s what you’ll need:
- All-Purpose Flour: We’re using 2 3/4 cups of all-purpose flour as the base of our cake. This provides the structure for a tender crumb. Make sure to measure it accurately – spooning and leveling is key! For a different twist, you could try a cake flour blend, just be sure to read up on how to best use it.
- Granulated Sugar: 1 1/2 cups of granulated sugar adds sweetness and contributes to the cake’s moistness. It also helps with browning during baking.
- Baking Powder: A tablespoon of baking powder is our leavening agent, giving the cake its rise and airy texture. Make sure your baking powder is fresh for the best results!
- Salt: 1/2 teaspoon of salt enhances the other flavors in the cake, balancing the sweetness and adding depth.
- Unsalted Butter: We need a total of 2 cups of unsalted butter, softened. One cup is for the cake and the other for the frosting. Softened butter is crucial for creating a smooth batter and a fluffy frosting. Make sure it’s softened, not melted! Using unsalted butter lets us control the amount of salt in the recipe.
- Large Eggs: 4 large eggs provide richness, moisture, and structure to the cake. They also help to emulsify the batter, creating a smooth and even texture.
- Milk: 1 1/4 cups of milk adds moisture and helps to create a tender crumb. You can use whole milk or a lower-fat option, depending on your preference.
- Vanilla Extract: 2 teaspoons of vanilla extract in the cake batter and 1 teaspoon in the frosting enhance the overall flavor and adds a touch of warmth. Use a high-quality vanilla extract for the best results.
- Pink Food Coloring or Strawberry Extract: This is optional, but it’s what gives our cake its beautiful pink layer! You can use a few drops of pink food coloring or a teaspoon of strawberry extract. If using extract, be sure to adjust the amount to your liking.
For the Frosting:
- Powdered Sugar: 4 cups of powdered sugar provides sweetness and structure to the frosting. Sifting it before use will ensure a smooth, lump-free frosting.
- Milk or Heavy Cream: 1/4 cup of milk or heavy cream adds moisture and helps to create a smooth, spreadable frosting. You can use more or less, depending on your desired consistency.
- Pinch of Salt: A pinch of salt balances the sweetness of the frosting and enhances the other flavors.
- Pink Food Coloring (optional): Add a few drops of pink food coloring to the frosting for a pretty touch.
Crafting Your Layered Pink & Vanilla Cake: Step-by-Step
Now for the fun part! Follow these step-by-step instructions carefully to create a stunning and delicious Layered Pink & Vanilla Cake. The key to a moist and tender cake is to avoid overmixing the batter, so be gentle and patient. Let’s get baking!
- Preheat and Prep: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the cake bakes evenly. Grease and flour two 8-inch round cake pans. This prevents the cake from sticking and ensures easy removal. You can also line the bottoms of the pans with parchment paper for extra insurance.
- Combine Dry Ingredients: In a large bowl, whisk together 2 3/4 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisking ensures that the ingredients are evenly distributed, which is essential for a consistent texture.
- Incorporate Butter: Add 1 cup of softened unsalted butter to the dry ingredients. Using an electric mixer on low speed, beat until the mixture resembles coarse crumbs. This is a crucial step! Coating the flour particles with fat prevents gluten from overdeveloping, resulting in a more tender cake.
- Combine Wet Ingredients: In a separate bowl, whisk together 4 large eggs, 1 1/4 cups of milk, and 2 teaspoons of vanilla extract. Whisking ensures that the ingredients are well combined and emulsified.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Be careful not to overmix! This is the most important step in preventing a dense, dry cake. Mix just until no dry streaks remain. A few small lumps are okay.
- Create the Layers: Divide the batter in half. Leave one half plain for the vanilla layer. Add a few drops of pink food coloring or a teaspoon of strawberry extract to the other half and mix gently until the color is uniform. Don’t overmix at this stage!
- Bake the Cakes: Pour one color of batter into each prepared pan. Smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes to avoid overbaking.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from breaking or sticking to the pans. Cooling completely is essential before frosting!
- Prepare the Frosting: While the cakes are cooling, make the frosting. In a large bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, alternating with 1/4 cup of milk or cream, beating until smooth and fluffy. Stir in 1 teaspoon of vanilla extract and a pinch of salt. Add pink food coloring if desired and mix until combined. Adjust the amount of milk or cream to achieve your desired consistency.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top. Frost the top and sides of the cake. Get creative with your frosting design!
Tips for Perfect Layered Pink & Vanilla Cake Every Time
Want to ensure your Layered Pink & Vanilla Cake is a showstopper? Here are some tried-and-true tips:
- Don’t Overmix: This is the golden rule of cake baking! Overmixing develops the gluten in the flour, resulting in a tough, dense cake. Mix just until the ingredients are combined.
- Use Softened Butter: Softened butter incorporates more easily into the batter and creates a smoother, more even texture.
- Measure Accurately: Accurate measurements are crucial for consistent results. Use measuring cups and spoons, and level off dry ingredients.
- Cool Completely: Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt and slide off.
- Level the Layers: If your cake layers are uneven, use a serrated knife to trim the tops before frosting. This will create a more professional-looking cake.
- Experiment with Flavors: While vanilla extract is classic, feel free to experiment with other flavors, such as almond extract, lemon extract, or orange extract.
- Try different frostings: If you want a tangy flavor, you could try a cream cheese frosting similar to what is used on our Strawberry Dream Cheesecake. Make sure you’re picking frostings that are easy to work with and will compliment the flavor of the cake.
What to Serve With Layered Pink & Vanilla Cake
This Layered Pink & Vanilla Cake is delicious on its own, but it also pairs well with a variety of accompaniments. Consider serving it with:
Your Layered Pink & Vanilla Cake Questions Answered (FAQ)
Can I make this cake ahead of time?
Yes, you can! Bake the cake layers up to two days in advance and store them tightly wrapped at room temperature or in the refrigerator. You can also make the frosting a day in advance and store it in an airtight container in the refrigerator. Let the frosting come to room temperature before frosting the cake.
Can I freeze this cake?
Yes, you can freeze the cake layers or the frosted cake. Wrap the cake layers tightly in plastic wrap and then in foil, or place them in a freezer-safe container. The frosted cake can be frozen uncovered for about an hour to set the frosting, then wrapped tightly in plastic wrap and foil. Thaw the cake in the refrigerator overnight before serving.
Can I substitute the milk with something else?
You can substitute the milk with other liquids like buttermilk or even a plant-based milk alternative such as almond milk. However, keep in mind that these substitutions may slightly alter the taste and texture of the cake. Buttermilk can add a tangier flavor and plant-based milks might make the cake slightly less rich.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, which helps to bind the ingredients together. You may also need to adjust the amount of liquid in the recipe, as gluten-free flours can absorb more moisture.
How do I prevent my cake from sinking in the middle?
There are a few reasons why your cake might sink in the middle. Overmixing the batter, using too much leavening agent (baking powder), or opening the oven door too frequently during baking can all cause the cake to collapse. Make sure to follow the recipe carefully and avoid overbaking the cake.
Enjoy Your Homemade Layered Pink & Vanilla Cake!
There you have it – a stunning and delicious Layered Pink & Vanilla Cake that’s sure to impress! This cake is perfect for any occasion and is guaranteed to bring a smile to everyone’s face. So go ahead, bake up a batch and enjoy the sweet taste of success. Don’t forget to leave a comment below and let us know how your cake turned out. And if you loved this recipe, be sure to share it with your friends and family!
