Pink Vanilla Cake Squares
Creamy, soft, and delightfully pretty, these Pink Vanilla Cake Squares are the kind of dessert that brightens any table and brings smiles around the first bite. With a tender vanilla crumb and a cloud-like pink buttercream on top, this tray cake is perfect for parties, school events, or an easy weeknight treat. Fun fact: sheet cakes and tray bakes were invented to feed crowds without fuss—no fancy pans, no slicing stress. If you love quick crowd-pleasers, this recipe gives you that same comfort without the wait. For an even more elevated celebration cake, try pairing ideas from my other favorite, A Slice of Heaven Cake to see how simple variations can create big impressions. Give this one a try—you’ll be surprised how quickly it disappears!
What is Pink Vanilla Cake Squares?
Why pink? Why squares? Why is it so irresistible? Imagine a classic vanilla sheet cake that decided to put on a party dress—bright pink swirls of buttercream and an inviting, buttery aroma. Maybe it was named while someone cut perfectly even portions for a bake sale and joked that it looked like rosy little love notes. Who knows? But remember: “the way to a man’s heart is through his stomach.” Want to test that theory? Bake these squares and see the smiles. This cheerful, nostalgic treat is simple enough for beginners and playful enough to make kids giggle while frosting.
Why You’ll Love This:
- Silky vanilla flavor and pillowy texture: The cake crumb is soft and tender, while the pink buttercream adds a rich, creamy contrast that melts on the tongue.
- Budget-friendly baking: Made with pantry staples, this tray cake yields many servings at a low cost—great for feeding a crowd without breaking the bank.
- Customizable and festive: The pink buttercream can be piped or spread, and you can add sprinkles, chopped nuts, or fresh berries for texture and color.
If you enjoy sheet cakes, this is a lighter, more playful cousin to other favorites on the blog—try experimenting with flavors similar to my Amish Applesauce Cake for a cozy, autumn twist. Ready? Let’s get baking!
How to Make:
Quick Overview
This recipe is straightforward: mix dry ingredients, cream butter and sugar, combine with milk and eggs, bake in a 9×13 pan, then top with a pink buttercream. Prep is about 15 minutes, bake time around 30 to 35 minutes, and you’ll need another 15 minutes for frosting and assembly. The highlight is the tender, buttery cake base paired with a light, fluffy frosting.
Ingredients
Cake
- 2 1/2 cups all-purpose flour, sifted if lumpy
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
For the Pink Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted for smooth frosting
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring, a few drops or until desired shade
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with parchment paper. Make sure the parchment hangs over two opposite sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl as needed.
- Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk: start and end with the dry ingredients. Mix on low speed just until combined—do not overmix to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack before slicing into squares—cooling prevents the frosting from melting.
- For the frosting, beat the softened butter until creamy on medium speed for about 2 minutes. Slowly add the powdered sugar, one cup at a time, mixing well and scraping the bowl as needed.
- Add the heavy cream and vanilla extract, then increase the mixer speed and beat until light and fluffy, about 2 minutes. Mix in a few drops of pink food coloring until you reach the desired shade.
- Spread or pipe the pink frosting over each cake square before serving. Decorate with sprinkles or berries if desired.
What to Serve With:
- Fresh berries or sliced strawberries to complement the vanilla and add a bright, tart contrast.
- A simple mixed green salad with a citrus vinaigrette for a sweet-and-savory pairing at a brunch.
- A cup of strong coffee or black tea to cut through the richness of the buttercream.
- Vanilla ice cream for an indulgent dessert plate.
- For kids’ parties, serve with milk boxes or a fun pink lemonade to match the frosting.
Top Tips for Perfecting:
- Butter temperature matters: Use room-temperature butter for both the cake and frosting to ensure a smooth, airy texture.
- Don’t overmix: Once you add the flour, mix only until combined. Overmixing develops gluten and can make the cake dense.
- Test for doneness: Use a toothpick and check for a few moist crumbs rather than completely dry crumbs to avoid overbaking.
- Color control: Add food coloring a drop at a time; gel colors give vivid shades without watering down the frosting.
- Flavor boost: Add a teaspoon of almond extract along with the vanilla for a subtle, nutty note.
- Common mistake to avoid: Frosting a warm cake will make the buttercream melt—always cool completely.
Storing and Reheating Tips:
- Room temperature: Store covered at room temperature for up to 2 days in an airtight container.
- Refrigeration: For longer storage, keep in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: Freeze unfrosted cake squares for up to 3 months. Wrap tightly in plastic and place in a freezer-safe container. Thaw in the refrigerator overnight, then frost just before serving. Frosted squares can be frozen for up to 1 month—flash freeze on a tray first, then wrap.
- Reheating: If you prefer warm cake, gently microwave one square for 8 to 12 seconds—watch closely so the frosting doesn’t melt.
FAQs
Can I use a boxed cake mix instead of making the cake from scratch?
Yes. You can substitute a high-quality vanilla boxed cake mix and follow package instructions, then top with the homemade pink buttercream for best results.
Can I make the cake gluten-free?
Yes. Substitute a gluten-free all-purpose flour blend (one that includes xanthan gum) in a 1:1 ratio and proceed the same way. Texture may vary slightly.
How do I get a smoother buttercream?
Sift the powdered sugar before adding and beat the frosting longer at medium-high speed. If it’s too thick, add a touch more heavy cream; if too thin, add a little more powdered sugar.
Can I use milk instead of heavy cream in the frosting?
You can, but heavy cream gives better body and a creamier mouthfeel. Whole milk works in a pinch but may produce a slightly thinner frosting.
How do I prevent my cake from sticking to the pan?
Line the pan with parchment paper and lightly grease the paper edges. This ensures the cake lifts out cleanly and slices into neat squares.
Conclusion
This Pink Vanilla Cake Squares recipe is an easy, crowd-pleasing dessert that combines simple ingredients with charming presentation—perfect for celebrations or everyday treats. If you want inspiration for another classic sheet-style dessert, check out this excellent Vanilla Sheet Cake with Whipped Buttercream Frosting for more ideas and techniques. Give these squares a try, share them with friends, and enjoy the compliments!
Pink Vanilla Cake Squares
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
Cake
- 2.5 cups All-purpose flour Sifted if lumpy
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter Softened to room temperature
- 2 cups Granulated sugar
- 4 large Eggs Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Whole milk Room temperature
Pink Buttercream Frosting
- 1 cup Unsalted butter Softened to room temperature
- 4 cups Powdered sugar Sifted for smooth frosting
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- a few drops Pink food coloring Until desired shade
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with parchment paper. Make sure the parchment hangs over two opposite sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl as needed.
- Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk: start and end with the dry ingredients. Mix on low speed just until combined—do not overmix to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack before slicing into squares—cooling prevents the frosting from melting.
- For the frosting, beat the softened butter until creamy on medium speed for about 2 minutes. Slowly add the powdered sugar, one cup at a time, mixing well and scraping the bowl as needed.
- Add the heavy cream and vanilla extract, then increase the mixer speed and beat until light and fluffy, about 2 minutes. Mix in a few drops of pink food coloring until you reach the desired shade.
- Spread or pipe the pink frosting over each cake square before serving. Decorate with sprinkles or berries if desired.
