Pinkfong Happy Birthday #3 Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans with butter or nonstick spray and line the bottoms with parchment rounds; lightly flour the pans and tap out excess.

Combine dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp salt until evenly distributed.

Cream butter and wet ingredients

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 0.5 cup softened unsalted butter and 0.25 cup vegetable oil on medium speed until smooth, about 1 minute. Add eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 tsp vanilla extract.

Alternate dry and milk

With the mixer on low, add about half of the dry flour mixture, then add the 1 cup whole milk, then add the remaining dry mixture; mix just until combined and no large streaks of flour remain. Do not overmix—stop when the batter is uniform.

Add color

Add 0.5 tsp pink food coloring and gently fold or beat on low until the color is evenly distributed and the batter is a soft pink. Adjust with a few drops more coloring if you want a deeper pink.

Bake

Divide batter evenly between the two prepared 8-inch pans (use a kitchen scale or measure by eye). Smooth the tops with a spatula. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cakes spring back lightly when touched.

Cool

Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert the pans to release cakes, remove parchment, and transfer the cakes to the wire rack to cool completely before frosting (at least 1 hour).

Beat butter

In a clean bowl, beat 1 cup softened unsalted butter on medium speed until creamy and pale, about 2–3 minutes.

Add powdered sugar

Reduce mixer speed to low and add 4 cups powdered sugar in three additions, scraping down the bowl between additions. Once incorporated, increase speed to medium and beat 1–2 minutes to aerate.

Adjust texture and flavor

Add 3 tbsp heavy cream (or milk), 1 tsp vanilla extract, and 0.25 tsp salt. Beat on medium-high for 1–2 minutes until fluffy. If the frosting is too loose, add up to 0.5 cup extra powdered sugar; if too stiff, add additional 1 tsp cream at a time until spreadable.

Color the frosting

Add 0.5 tsp pink food coloring and beat until the color is evenly distributed and the frosting reaches a pleasant pale pink hue. Taste and adjust salt or vanilla if needed.

Level and crumb coat

If the cooled cake layers have domes, use a serrated knife to level the tops so they are flat. Place one cake layer top-side up on a cake board or serving plate. Spread about 1 cup of pink buttercream over the first layer, smoothing to the edges. Set the second layer on top, press gently, and apply a thin crumb coat (a thin layer of frosting over the entire cake) to seal crumbs. Chill the cake in the fridge for 15–20 minutes to set the crumb coat.

Final frost

Remove the cake from the fridge and apply the remaining frosting (reserve a small amount for piping, if desired). Use an offset spatula to smooth the sides and top. For a classic Pinkfong look, keep the frosting evenly smooth with soft rounded edges.

Decorate

While the frosting is still slightly tacky, press 0.25 cup rainbow sprinkles around the top edge or create a border. Arrange mini fondant or candy shapes (about 12) on top in a playful pattern. Place a Pinkfong edible topper or printed paper topper in the center, if using. Insert 3 candles to match the 'Happy Birthday #3' theme.

Chill and serve

Chill the cake for 15–30 minutes to set the frosting, then remove it from the fridge 20 minutes before serving to bring the buttercream to room temperature. Slice with a sharp knife wiped clean between cuts and serve. Refrigerate leftovers up to 4 days (bring back to room temp before serving).