Description
Celebrate Valentine’s Day with this delightful Pink Confetti Cake, a moist and fluffy vanilla cake beautifully tinted with pink food coloring and sprinkled with colorful confetti. Perfect for sharing with loved ones, this cake offers a festive look and a sweet, buttery flavor that’s sure to brighten any special occasion.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 3 large eggs
- 1 cup whole milk (or alternative)
- 2 tsp vanilla extract
- 1 tbsp pink food coloring (gel)
- ½ cup confetti sprinkles
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans with non-stick spray and dust them lightly with flour to prevent the cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt ensuring they are evenly combined for a consistent rise.
- Cream Butter and Sugar: In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy, which helps incorporate air and create a tender crumb. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Add Color and Sprinkles: Stir in the pink food coloring until the batter achieves your desired shade of pink. Gently fold in the confetti sprinkles to distribute them evenly without melting or bleeding color.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before frosting or serving.
Notes
- Make sure the butter is at room temperature for easier creaming and better texture.
- For a dairy-free version, substitute whole milk with almond, soy, or oat milk.
- Use gel food coloring to keep the batter vibrant without thinning it out.
- Do not overmix the batter once dry ingredients and milk are combined to maintain a tender cake.
- Cooling the cake completely before frosting prevents the frosting from melting.
- Confetti sprinkles add color and fun but avoid sprinkles that may bleed color when baked.
