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.
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Servings: 12 servings
Cost: Budget-friendly
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.
Notes
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.