Description
Delight in these charming Pink Vanilla Cake Squares, featuring a moist and fluffy vanilla sponge topped with a creamy, pastel pink vanilla frosting. Perfect for celebrations or a sweet treat, this recipe combines classic baking techniques with a fun and festive presentation accented by heart-shaped sprinkles and elegant sugar pearls.
Ingredients
Scale
For the 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
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- Pink food coloring (as needed)
For Decoration:
- Sugar pearls in varying sizes
- Small heart-shaped sprinkles
Instructions
- Preheat the Oven: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light, creamy, and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to maintain emulsion. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Bake the Cake: Pour the prepared batter into the lined baking pan and smooth the surface with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before slicing to avoid crumbling.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while mixing to combine thoroughly. Add heavy cream and vanilla extract, then beat until fluffy. Mix in pink food coloring until the desired shade is achieved.
- Frost the Cake Squares: Once cooled, slice the cake into squares. Pipe or spread a generous layer of pink frosting over each piece for even coverage.
- Decorate: Garnish each frosted square with sugar pearls of varying sizes for elegance and small heart-shaped sprinkles for a charming festive touch. For extra texture, use a piping bag fitted with a star tip to create swirls or decorative patterns.
- Presentation: Arrange the decorated cake squares neatly on a white serving platter for a professional and clean look.
Notes
- Ensure that all ingredients, especially butter and eggs, are at room temperature for better mixing results.
- Do not overmix the batter after adding flour to keep the cake tender and fluffy.
- For a more intense pink frosting, add food coloring gradually until you reach your preferred shade.
- Store leftover cake squares in an airtight container in the refrigerator for up to 4 days.
- If you prefer a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk.
