Pink Candy Aquarius Cake
A delightful pink vanilla cake layered with luscious buttercream, perfect for celebrating life's sweet moments.
Ingredients
Cake Base
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1.5 cups unsalted butter, softened Use room temperature for better emulsification.
- 2 cups granulated sugar
- 5 large eggs Add one at a time to ensure smooth mixing.
- 1 tbsp vanilla extract Feel free to add more for extra flavor.
- 1 cup milk Substitute with almond milk for a dairy-free option.
- a few drops pink food coloring Add until desired color is achieved.
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar Reduce the amount for less sweetness.
- 1 tbsp vanilla extract
- splash tbsp milk Add to reach desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line cake pans with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt.
Mixing the Cake Batter
- Cream together the butter and sugar until fluffy and light.
- Gradually add eggs, mixing well after each addition.
- Stir in the vanilla extract and milk until combined.
- Add the pink food coloring until the desired color is achieved.
- Fold the flour mixture into the wet ingredients until just combined.
Baking
- Pour the batter evenly into prepared pans and smooth the tops.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes before turning them out onto wire racks.
Making the Frosting
- In a bowl, whisk the softened butter with powdered sugar until smooth.
- Add a splash of milk and vanilla and blend until spreadable.
Assembling the Cake
- Once completely cooled, layer the cakes with buttercream frosting in between.
- Frost the top and sides of the cake until fully covered.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezing is also an option for up to 3 months.