Description
A stunning cake with alternating layers of pink and white, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- Pink food coloring
- Buttercream frosting
- Edible flowers or additional decorations (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then, stir in the milk and vanilla extract.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter into two bowls. Add pink food coloring to one bowl until you achieve your desired shade.
- Pour the batters into the prepared cake pans, alternating between the two colors for a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, frost the cake with buttercream frosting and decorate as desired.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American