Pink Drip Cake
A delightful layer cake featuring tender layers, creamy frosting, and a colorful pink drip, perfect for celebrations.
Ingredients
For the cake
- 2.5 cups all-purpose flour Provides a soft, tender base.
- 2.5 teaspoons baking powder Ensures the cake rises fluffily.
- 0.5 teaspoon salt Balances sweetness.
- 1 cup unsalted butter, softened Adds rich, creamy goodness.
- 2 cups sugar Infuses sweetness.
- 4 large eggs Contributes to moist, tender crumb.
- 1 teaspoon vanilla extract Imparts aromatic essence.
- 1 cup whole milk Lends a moist texture.
- 2 tablespoons pink food coloring Adds delightful color.
For the frosting
- 1 cup unsalted butter, softened For a light, fluffy buttercream.
- 4 cups powdered sugar Ensures sweetness.
- 2 teaspoons vanilla extract Adds rich flavor.
- 2 tablespoons heavy cream Gives creamy consistency.
- pink food coloring for frosting To maintain the pastel theme.
For the drip
- 0.5 cups heavy cream Base for a smooth melt.
- 0.5 cups white chocolate chips Adds luxurious sweetness.
- pink food coloring for drip Completes aesthetic charm.
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, combine the flour, baking powder, and salt, whisking until evenly mixed.
- In another bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients with the milk to the butter mixture, adjusting the pink food coloring until desired shade is achieved.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Remove the cakes from the oven and let cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the softened butter in a mixing bowl until creamy, then gradually add in the powdered sugar until fully incorporated.
- Stir in vanilla, heavy cream, and pink food coloring to match the cake theme.
Assembling the Cake
- Once the cake layers are cool, frost between the layers first, then stack the cakes and frost the top and outside generously.
Dripping
- In a small saucepan, heat heavy cream until warm (not boiling), then pour over white chocolate chips in a heatproof bowl.
- Stir until melted and add pink food coloring to achieve the desired hue.
- Once the mixture is smooth and slightly cooled, drizzle it over the top of the frosted cake, allowing it to run down the sides.
Notes
Always preheat your oven, measure ingredients accurately, and allow the cake to cool completely before frosting to prevent slipping. Cool the drip slightly before applying.