If you’re in the mood for something delightfully sweet, charming, and just a little bit special, the Pink Vanilla Cake Squares Recipe is going to become your new best friend. This dessert combines the comforting, classic flavor of vanilla with a playful pop of pink, delivering a soft, moist cake that’s perfect for any celebration or simply a cozy afternoon treat. Whether you’re baking for family, friends, or just yourself, this recipe balances simplicity and elegance in a way that truly shines.
Ingredients You’ll Need
These ingredients are staples in many kitchens, yet each plays a crucial role in creating the impeccable texture, sweetness, and that lovely pink hue that makes this cake unforgettable.
- 2 ½ cups all-purpose flour: The foundation of the cake, providing the perfect structure.
- 2 ½ tsp baking powder: Helps the cake rise beautifully and stay light.
- ½ tsp salt: Balances the sweetness and enhances flavor.
- 1 cup unsalted butter, softened: Adds richness and tenderness to the cake crumb.
- 2 cups granulated sugar: Sweetens the cake while contributing to a tender, moist texture.
- 4 large eggs: Bind the ingredients together and add moisture and depth.
- 1 tbsp vanilla extract: Brings warm, aromatic vanilla notes that define the cake’s flavor.
- 1 cup whole milk: Provides moisture and softness to the batter.
- 4 cups powdered sugar: Essential for the creamy, dreamy frosting.
- 3 tbsp heavy cream: Gives the frosting a luscious, smooth consistency.
- 1 tsp vanilla extract: Intensifies the frosting’s vanilla flavor, complementing the cake perfectly.
- Pink food coloring: Just a few drops brighten the frosting to that irresistible pink shade.
How to Make Pink Vanilla Cake Squares Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease and line a 9×13-inch baking pan with parchment paper—this makes removing your cake easier and keeps your squares perfectly shaped.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed, which helps your cake rise evenly while enhancing the overall flavor.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key—it incorporates air, giving your cake a wonderfully tender crumb that almost melts in your mouth.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to keep the batter smooth and well combined. Stir in the vanilla extract, which starts building that classic vanilla flavor we all love.
Step 5: Mix in Dry Ingredients and Milk
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. This careful folding ensures your batter stays light and smooth without overmixing.
Step 6: Bake
Pour your batter into the prepared pan and smooth the top evenly. Pop it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. The house will begin to smell like a vanilla dream!
Step 7: Cool and Prepare Frosting
Once baked, let your cake cool completely in the pan on a wire rack before moving on. Then, for the frosting, beat the softened butter until creamy, add powdered sugar gradually, followed by heavy cream and vanilla extract. Mix until the frosting is smooth, luscious, and fluffy. Add pink food coloring a little at a time until you get your desired shade of pink.
Step 8: Frost and Slice
Spread that gorgeous pink vanilla frosting evenly over the cooled cake. Once frosted, use a sharp knife to slice your cake into neat squares—perfectly sized to scoop up with a big smile.
How to Serve Pink Vanilla Cake Squares Recipe
Garnishes
Simple powdered sugar dusting or a few fresh berries like raspberries and strawberries on the side can elevate each square beautifully. Edible flowers add a whimsical touch if you’re feeling fancy.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of fresh whipped cream complements the cake’s sweetness perfectly, providing cool contrast and extra indulgence. Fresh fruit salad on the side also brings refreshing brightness.
Creative Ways to Present
Try layering your Pink Vanilla Cake Squares in a glass trifle bowl with whipped cream and berries for a stunning visual treat. Or, stack the squares as mini cake sandwiches with frosting between for an adorable handheld dessert.
Make Ahead and Storage
Storing Leftovers
Keep your Pink Vanilla Cake Squares in an airtight container at room temperature for up to two days to maintain freshness. If your kitchen is warm, refrigeration is a good idea, but bring the cake back to room temperature before serving for the best flavor.
Freezing
Wrapped tightly in plastic wrap and then foil, these cake squares freeze beautifully for up to 3 months. Thaw them overnight in the fridge before serving, and you’ll almost forget they were ever frozen.
Reheating
Because you want to preserve that frosting and avoid melting, it’s best to serve these cake squares at room temperature. If you prefer them warm, a brief 10-15 second zap in the microwave will do the trick, but handle carefully to avoid melting the frosting.
FAQs
Can I use a different type of milk?
Absolutely! Whole milk gives the cake a nice richness, but you can substitute with 2% milk or even a non-dairy milk like almond or oat milk for a slightly different flavor and texture.
What kind of pink food coloring works best?
Gel food coloring is ideal because it’s concentrated and won’t thin out your frosting. Just add a very small amount at a time to achieve that perfect pink color.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might be slightly different but still delicious.
How long will the unfrosted cake last?
If you keep the cake wrapped tightly or in an airtight container, it should stay fresh for 3-4 days at room temperature, perfect for frosting right before serving.
Can I halve the recipe?
Certainly! Just use an 8×8-inch pan instead of the 9×13, and adjust baking times slightly—start checking a few minutes earlier to avoid overbaking.
Final Thoughts
The Pink Vanilla Cake Squares Recipe is such a joy to make and even more delightful to eat. It’s a simple classic with a charming twist that adds a splash of color and a lot of smiles. Once you try it, I’m confident this will become a staple for every special occasion or whenever a sweet craving hits. Happy baking!
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Pink Vanilla Cake Squares Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and moist Pink Vanilla Cake Squares, featuring a tender vanilla-infused sponge topped with a luscious pink vanilla buttercream frosting. Perfect for celebrations or as a sweet everyday treat, this recipe combines classic flavors with a fun pop of color.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Pink Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- Pink food coloring, as needed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This incorporates air, which helps the cake rise.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until everything is just combined to keep the batter light.
- Pour Batter Into Pan: Pour the prepared batter into the lined baking pan and smooth the top evenly with a spatula to ensure uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan. Cooling is essential before frosting to prevent melting.
- Prepare Buttercream Frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing well between additions. Add the heavy cream and vanilla extract, continuing to beat until the frosting is smooth and fluffy. Add pink food coloring a few drops at a time until the desired shade is achieved.
- Frost and Slice: Once the cake is completely cool, spread the pink vanilla buttercream evenly over the top. Slice the frosted cake into 12 squares for serving. Enjoy!
Notes
- Ensure the butter and eggs are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender.
- Adjust the pink food coloring quantity depending on how vibrant you want the frosting.
- Store cake squares in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.
