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
Scale
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.
