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Pink Vanilla Cake Squares

Pink Vanilla Cake Squares for Sweet Celebrations at Home

Pink Vanilla Cake Squares are a delightful and vibrant dessert ideal for celebrations and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour blend if necessary.
  • 1 cup Granulated Sugar Adds sweetness and moisture; can substitute with coconut sugar for a deeper flavor.
  • ½ cup Unsalted Butter Softened; use margarine as a dairy-free alternative.
  • 1 cup Whole Milk Contributes to the cake's moist texture; almond milk can be used for a lactose-free option.
  • 3 Large Eggs Binds the ingredients and provides leavening; can substitute with flax eggs for a vegan option.
  • 2 teaspoons Baking Powder Leavening agent; ensure it's fresh for optimal rising.
  • 1 teaspoon Vanilla Extract Enhances flavor; use pure vanilla for best results.
  • ½ teaspoon Salt Balances sweetness; Himalayan salt can be an alternative for a savory hint.
  • as needed Pink Food Coloring For visual appeal; natural colorants can replace traditional food coloring.
For the Frosting
  • 3 cups Powdered Sugar Sweetness for the frosting; powdered erythritol can be used for a low-sugar option.
  • ½ cup Unsalted Butter Richness for frosting; same substitutions as above apply.
  • 2-3 tablespoons Milk Adjusts frosting consistency; dairy alternatives for frosting are also acceptable.
  • 1 teaspoon Vanilla Extract Enhances frosting flavor; same notes as above apply.

Equipment

  • Oven
  • 9x13-inch baking pan
  • mixing bowls
  • electric mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy—about 3-4 minutes.
  4. Crack the large eggs into the butter-sugar mixture one at a time, mixing well after each addition. Pour in the vanilla extract and blend until smooth.
  5. Gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk, until all ingredients are mixed in.
  6. Stir in the pink food coloring until you reach your desired shade.
  7. Carefully pour the batter into your prepared pan, using a spatula to spread it evenly.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan for about 30 minutes before transferring.
  10. Prepare your frosting by beating together the softened unsalted butter and powdered sugar, then adding milk and vanilla until smooth.
  11. Once the cake has cooled, spread the frosting evenly over the top of the cake.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, cut into squares and place in airtight freezer bags.

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