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Pink Drip Cake

A stunning multi-layered dessert that combines vibrant colors and delicious flavors, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour Foundation of the fluffy cake layers.
  • 2.5 tsp baking powder Ensures a light and airy texture.
  • 0.5 tsp salt Balances the sweetness.
  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 2 cups sugar Sweetens and provides a lovely crumb.
  • 4 large eggs Binds the ingredients together.
  • 1 tsp vanilla extract Infuses a warm flavor.
  • 1 cup whole milk Creates a moist cake.
  • 2 tbsp pink food coloring (gel or liquid) Gives that eye-catching hue.
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream
  • pink food coloring (for frosting)
Chocolate Drip Ingredients
  • 0.5 cup heavy cream
  • 0.5 cup white chocolate chips
  • pink food coloring (for chocolate drip)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
  2. In a medium bowl, mix together the flour, baking powder, and salt.
Cake Batter
  1. In another bowl, cream the softened butter with the sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the vanilla extract and add the dry ingredients to the creamed mixture, alternating with the milk.
  4. Mix in the pink food coloring until you achieve the desired shade.
Baking
  1. Divide the batter between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  2. Allow cakes to cool completely in the pans before transferring to a wire rack.
Frosting
  1. Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla, and heavy cream.
  2. Adjust the frosting's consistency by adding more cream if necessary and mix in pink food coloring.
Assembly
  1. Frost the top of one cake layer and place the second layer on top, then frost the entire outside of the cake.
Chocolate Drip
  1. Heat the heavy cream until warm and pour it over the white chocolate chips, stirring until smooth.
  2. Add pink food coloring to achieve the desired color.
  3. Drizzle the chocolate over the cake allowing it to drip down the sides.
Serve
  1. Add any additional decorations you prefer, slice, serve, and enjoy!

Notes

Use room temperature ingredients for best results. Don’t overmix the batter to keep the cake light.