Pink Vintage Heart Cake
A delightful fusion of nostalgia and love, this soft pink cake brings warmth and sweetness to any celebration.
Ingredients
For the cake
- 1 cup unsalted butter, softened Ensure butter is at room temperature for best results.
- 1.5 cups sugar
- 4 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 1 cup milk Use whole milk for richness.
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder Check expiration date for effectiveness.
For the frosting
- 1 batch buttercream frosting Make or use store-bought.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two six-inch heart-shaped cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, blending thoroughly after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour and baking powder.
- Alternate adding the dry mixture and milk into the butter mixture, mixing until just combined.
- Add pink food coloring until you reach the desired shade.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- 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 turning out onto wire racks to cool completely.
Frosting and Serving
- Once cooled, frost the cakes with buttercream frosting and decorate as desired.
- Serve and enjoy with vanilla ice cream or fresh berries.
Notes
For best results, rotate pans halfway through baking. Store leftovers in an airtight container.