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Pink Strawberry Layer Cake Recipe

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3.9 from 71 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 12 servings

Description

This delightful Pink Cake is a beautiful and delicious treat, featuring fluffy layers infused with freeze-dried strawberry crumbs for a subtle fruity flavor and dyed a lovely pink hue. The cake layers are light and airy, made with egg whites and a careful mixing technique, then stacked and smothered in a creamy, rich cream cheese frosting. Perfect for celebrations or a special dessert, the cake is garnished with fresh strawberries or raspberries and sprinkles for an extra touch of charm.

Ingredients

For the Cake:

  • Cooking spray (for greasing pans)
  • 3 cups all-purpose flour
  • 1 (1.2-ounce) bag freeze-dried strawberries, crushed into crumbs
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • 6 large egg whites, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups milk, at room temperature

For the Frosting:

  • 16 ounces cream cheese, full fat, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature, cubed
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 6 cups powdered sugar

For Garnish:

  • Fresh strawberries or fresh raspberries
  • Sprinkles

Instructions

  1. Prepare: Preheat your oven to 325°F (163°C). Grease three 8-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper rounds if desired. If you only have two pans, bake the layers in batches, letting pans cool completely between uses.
  2. Whisk Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, crushed freeze-dried strawberries, baking powder, and kosher salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl to ensure even mixing.
  4. Add Egg Whites and Vanilla: Add the 6 large egg whites in three separate additions, beating well after each addition to incorporate fully. Then beat in the 2 teaspoons of vanilla extract.
  5. Incorporate Flour and Milk: Reduce the mixer speed to low. Add one-third of the flour mixture, mixing only until just combined. Then add half of the milk. Repeat by adding the next third of the flour mixture, followed by the rest of the milk, and finally the remaining flour. Stop mixing as soon as the ingredients are incorporated to avoid overmixing the batter.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out mostly clean with just a few moist crumbs. Remove from oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  7. Make the Frosting: While the cakes cool, beat together the cream cheese and cubed butter on medium-high speed until light and fluffy, approximately 3 minutes. Beat in the vanilla extract and salt. Lower the mixer speed and gradually add the powdered sugar, mixing until the frosting is smooth and fluffy.
  8. Trim Cake Layers: Using a serrated knife, carefully trim off the domed tops of each cake layer to create flat, even surfaces. Save the trimmed cake crumbs for snacking or mixing into ice cream.
  9. Assemble the Cake: Place the first cake layer on a cake stand or serving plate. Tuck strips of parchment or wax paper underneath the edges to protect the plate from frosting. Spread a generous layer of frosting evenly over the top. Repeat with the second layer, then place the third layer on top and cover with frosting as well.
  10. Crumb Coat: Spread a very thin layer of frosting over the entire cake, sealing in any crumbs. Refrigerate for about 10 minutes to allow the crumb coat to set, making it easier to apply the final coat.
  11. Final Frosting and Decoration: After chilling, apply the remaining frosting evenly over the top and sides of the cake, smoothing as desired. Decorate with fresh strawberries or raspberries and sprinkles to finish your beautiful pink cake.

Notes

  • Room temperature ingredients help to achieve a smoother batter and frosting.
  • Freeze-dried strawberries add natural pink color and intense strawberry flavor without adding moisture.
  • Use parchment paper strips under the cake edges while frosting to keep your serving plate clean and tidy.
  • Do not overmix the batter once you start adding flour and milk to maintain a tender crumb.
  • Trim the domed tops of cake layers for even stacking and a professional look.
  • The leftover cake crumbs make a great ice cream topping or snack!
  • This cake is best enjoyed within 2-3 days when stored in the refrigerator due to the cream cheese frosting.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pink-strawberry-layer-cake-recipe/