Pinkfong Happy Birthday #3 Recipe
Make Pinkfong Happy Birthday #3 Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake (two 8-inch layers)
Pink Buttercream Frosting
Decoration and Assembly
Method
Cake (two 8-inch layers)
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment rounds; lightly flour the sides.
- 2
Dry ingredients
In a medium bowl whisk together 2 cups flour, 1.5 cups sugar, 3 tsp baking powder and 1/2 tsp salt until evenly combined.
- 3
Cream butter and combine wet
In a large bowl or stand mixer fitted with paddle attachment, beat 1/2 cup softened butter on medium speed until smooth (about 30 seconds). Add the eggs, one at a time, beating until incorporated. Add 1/4 cup vegetable oil and 1.5 tbs vanilla and mix until combined.
- 4
- 5
Color and divide
Add about 3/4 tsp pink gel food coloring and fold gently until color is uniform and you get a cheerful pink hue. Divide batter evenly between prepared pans (use scale or estimate). Smooth tops with an offset spatula.
- 6
Bake and cool
Bake 20–25 minutes, rotating pans halfway, until a toothpick inserted in centers comes out with a few moist crumbs. Allow cakes to cool in pans 10 minutes, then run a thin knife around edges, invert onto cooling racks and remove parchment. Cool completely (at least 1 hour) before frosting.
Pink Buttercream Frosting
- 7
Make buttercream
In a large bowl or stand mixer with paddle attachment, beat 1 cup softened butter on medium-high until pale and fluffy, about 2–3 minutes.
- 8
Add sugar and adjust texture
Reduce speed to low and add the 4 cups sifted confectioners' sugar a cup at a time, scraping down the bowl between additions. After sugar is incorporated, add 3 tbs heavy cream, 1 tsp vanilla, and a pinch (1/4 tsp) salt. Beat on medium-high 1–2 minutes until light and spreadable. If too thick, add more cream 1 tsp at a time; if too thin, add a little more powdered sugar.
- 9
Color frosting
Add about 1/2 tsp pink gel food coloring and beat until color is evenly distributed and you have a bright pink frosting. Taste and adjust salt or vanilla if needed.
Decoration and Assembly
- 10
Level and crumb coat
If cake domes have formed, level each layer with a serrated knife. Place one cake layer on a cake board or serving plate. Spread about 3/4 cup frosting evenly over the top (use an offset spatula). Place second layer on top and apply a thin crumb coat (about 1/2 cup frosting) over entire cake to trap crumbs. Chill 15–20 minutes to set the crumb coat.
- 11
Final frosting
Apply remaining frosting in even layers to achieve a smooth finish (use an offset spatula and bench scraper for clean sides). For a playful look, create soft swirls on top with the spatula.
- 12
Add decorations
Arrange halved strawberries around the outer edge or in a ring on top, press small round sprinkles into the frosting in an even pattern, and place the Pinkfong edible image or toy topper in the center. If using edible gold dust, lightly brush a small amount on strawberries or swirls for sparkle.
- 13
Chill and serve
Chill the finished cake 20–30 minutes to set the frosting for cleaner slices. Slice and serve. Store any leftovers covered in the refrigerator up to 3 days; bring to room temperature 30–60 minutes before serving for best texture.