Pink Cake

🧂 Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter

  softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1/2 cup strawberry puree

  fresh or frozen, blended
• 1 cup whole milk
• 1/2 tsp pink food coloring

  adjust for desired shade
• 2 cups buttercream frosting

  pink, for decorating
• 1/4 cup sprinkles

  optional, for garnish

Instructions

• 1 Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
• 2 In a mixing bowl, whisk together the flour, baking powder, and salt.
• 3 In another bowl, beat the softened butter and sugar until light and fluffy.
• 4 Add the eggs one at a time, beating well after each addition. Mix in the vanilla
  extract.
• 5 Blend in the strawberry puree and pink food coloring until fully incorporated.
• 6 Gradually add the dry ingredients and milk alternately, mixing until just
  combined.
• 7 Divide the batter evenly between the prepared cake pans and smooth the tops.
• 8 Bake for 28-30 minutes, or until a toothpick inserted in the center comes out
  clean.
• 9 Let the cakes cool in the pans for 10 minutes before transferring to a wire rack
  to cool completely.
• 10 Frost the cooled cakes with pink buttercream, smoothing the top and sides.
• 11 Decorate with sprinkles or extra piping for a beautiful finish.
• 12 Chill the cake for 20 minutes before slicing and serving.

Nutrition Info