The pink vanilla birthday cake is a beautifully light and fluffy cake featuring layers of moist vanilla bean cake paired with smooth, creamy pink buttercream. The flavor is rich and authentic, thanks to real vanilla extract and the gentle tang of buttermilk.
The specialty of this pink vanilla birthday cake comes from the airy texture created by whipped egg whites folded into the batter and the silky Swiss meringue buttercream that adds a delicate sweetness.
Festive confetti sprinkles provide a fun, colorful finish. This pink vanilla birthday cake embraces classic birthday traditions and brings a joyful, celebratory touch. Step-by-step instructions follow for easy baking.
Why You’ll Love This Pink Vanilla Birthday Cake
You will adore this pink vanilla birthday cake because of its light, fluffy texture that melts gently in your mouth. The rich vanilla flavor comes from real vanilla extract, giving it a classic and comforting taste.
The soft pink buttercream adds a beautiful, elegant touch that brightens up any celebration. The Swiss meringue buttercream is smooth and not overly sweet, making the frosting enjoyable and easy to spread.
This pink vanilla birthday cake is visually stunning and delicious, making it a standout dessert that brings joy and smiles to any gathering.
Hoew to Prepare Pink Vanilla Birthday Cake?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: 520
Yield: 10 servings
Kitchen Utensils
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Rubber spatula
- Sifter or fine mesh strainer
- 3 x 8-inch round cake pans
- Parchment paper
- Offset spatula
- Cake turntable (optional)
- Saucepan
- Candy thermometer
Ingredients
For the Vanilla Bean Cake:
- 9 egg whites, room temperature
- 2â…” cups granulated sugar
- 2 cups buttermilk
- 4½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
For the Vanilla Buttercream:
- 6 large egg whites
- 1½ cups granulated sugar
- 2 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract
- Pink gel food coloring (to your desired shade)
For Assembly:
- Confetti sprinkles (as desired for decorating)
How To Make Pink Vanilla Birthday Cake
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly flour the sides.
2. Whip the Egg Whites
In a clean mixing bowl, beat the 9 egg whites on high speed until they form soft peaks. Slowly add in â…” cup of the sugar (from the total), a little at a time, until stiff peaks form. Set aside.
3. Mix Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar
In a large mixing bowl, cream the butter and remaining 2 cups of sugar until light and fluffy, about 3–5 minutes.
5. Add Vanilla and Buttermilk
Beat in the vanilla extract. With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in Egg Whites
Gently fold the whipped egg whites into the batter using a spatula. Do this in three additions, being careful not to deflate the mixture.
7. Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. Make the Buttercream Base
In a heatproof bowl (or the bowl of your stand mixer), combine the 6 egg whites and 1½ cups sugar. Set over a pot of simmering water and whisk constantly until the mixture is warm and the sugar is fully dissolved (rub between your fingers it should feel smooth).
9. Whip into Meringue
Remove from heat and beat the mixture on high speed until stiff peaks form and the bowl has cooled to room temperature this may take 8–10 minutes.
10. Add Butter and Color
With the mixer on medium, add the room-temperature butter one tablespoon at a time. Don’t worry if it looks curdled keep whipping until smooth. Add the vanilla and a few drops of pink gel food coloring, beating until the color is even.
11. Level and Layer
Once the cakes are completely cool, level them if needed. Place the first layer on your cake stand or turntable. Spread a generous amount of buttercream on top. Repeat with the next two layers.
12. Frost and Decorate
Apply a crumb coat (a thin layer of frosting to trap crumbs), chill for 20 minutes, then finish with a final thick layer of pink buttercream. Use an offset spatula to smooth. Decorate with confetti sprinkles as desired.
Notes: You can make the cake layers a day ahead. Wrap them tightly in plastic and keep at room temperature. The buttercream can also be made ahead and stored in the fridge. Let it come to room temperature and re-whip before using. Always use gel coloring for vibrant colors without altering the texture.
Why You Should Try This Recipe Today
Trying this pink vanilla birthday cake today brings the joy of baking a beautiful, homemade cake that tastes far better than anything store-bought.
The process is rewarding, resulting in soft, moist vanilla layers paired with a smooth, creamy pink buttercream that looks stunning.
This pink vanilla birthday cake creates a festive atmosphere, whether for a birthday or any gathering, thanks to its cheerful color and fun sprinkles.
Baking this cake offers a chance to impress loved ones with a delicious, eye-catching dessert made from real ingredients, adding a personal touch that makes celebrations even more memorable.
Why My Recipe Works
This pink vanilla birthday cake works because it carefully balances ingredients and techniques to create a moist, airy cake with rich vanilla flavor. Whipping the egg whites separately adds lightness, giving the cake a tender crumb without heaviness.
The use of buttermilk enhances moisture and adds a subtle tang that brightens the flavor. The Swiss meringue buttercream is smooth and stable, providing a creamy finish that isn’t too sweet or greasy.
Folding the components gently ensures the batter stays fluffy, resulting in a beautifully textured cake. Thoughtful steps throughout guarantee consistent, delicious results every time.
Serving Ideas To Make Your Pink Vanilla Birthday Cake
Serve your pink vanilla birthday cake with a scoop of vanilla bean or strawberry ice cream for an extra indulgent treat. Add fresh berries like raspberries or sliced strawberries on the side to balance the sweetness.
Pair with a glass of sparkling lemonade, rosé, or milk for a classic touch. For a festive display, place the cake on a tiered stand with matching pink-themed décor.
Top slices with extra sprinkles or edible flowers for a fun, elegant twist that makes every serving feel like a celebration.
How To Decorate Pink Vanilla Birthday Cake
Decorating the pink vanilla birthday cake is where creativity shines. Once the cake layers are baked and fully cooled, start by applying a thin crumb coat of pink buttercream to seal in loose crumbs.
Chill the cake for about 20 minutes to set this base. Add a thicker second layer of buttercream, smoothing it out using an offset spatula or cake scraper for clean edges.
For a soft, elegant look, use a spoon or spatula to create swoops or waves in the frosting. Finish by gently pressing confetti sprinkles along the base or scattering them across the top for a playful finish. Add candles or a cake topper to suit the occasion.
Top Baking Tips
1. Make sure eggs, butter, and buttermilk are at room temperature before starting. This helps them combine smoothly, creating a better texture.
2. Beat the egg whites until stiff peaks form, but don’t overbeat. Soft and stable whites add lightness without collapsing during folding.
3. Sifting flour, baking powder, and salt aerates them and removes lumps, ensuring a smoother batter and even rise.
4. When combining whipped egg whites with the batter, fold carefully using a spatula. This keeps the mixture airy and prevents deflating the batter.
5. Start checking your cakes a few minutes before the timer ends. A toothpick inserted in the center should come out clean or with a few moist crumbs.
6. Cool the cake completely, then refrigerate for 20–30 minutes before frosting. This firms up the layers and makes spreading the buttercream easier and cleaner.
How To Store Leftovers
To store leftover pink vanilla birthday cake, first wrap each cake layer tightly in plastic wrap to keep moisture in and prevent drying out.
If the pink vanilla birthday cake is already frosted, cover it loosely with a cake dome or place it in an airtight container. Store the cake in the refrigerator to keep the buttercream fresh, especially in warm climates.
Before serving again, let the cake come to room temperature for about 30 minutes to soften the frosting and bring out the flavors. For longer storage, wrap tightly and freeze for up to three months. Thaw in the fridge overnight.
FAQs About Pink Vanilla Birthday Cake
Can I use whole eggs instead of egg whites in the cake?
Egg whites help create a lighter, fluffier texture. Using whole eggs will make the cake denser and change the color slightly, but it can still work if needed.
How do I get the buttercream to a smooth consistency?
Make sure the butter is truly at room temperature and whip it well after adding to the meringue. If the frosting looks curdled, keep mixing it usually comes together with patience.
Can I make the cake in advance?
Yes. Bake the cake layers a day ahead and wrap tightly in plastic. You can also refrigerate or freeze them. The buttercream can be made ahead and re-whipped before using.
What kind of food coloring should I use for the pink frosting?
Use a gel-based food coloring. It gives vibrant color without thinning the buttercream like liquid food coloring does.
Conclusion
My easy, delicious ideas for this Pink Vanilla Birthday Cake come straight from the heart, and I truly enjoyed creating this recipe to share with you.
This cake brings joy, color, and flavor together in every layer, making it a wonderful treat to bake and celebrate. I hope you feel inspired to try it soon and experience the fun and satisfaction that comes with it.
Best wishes as you bring this pink vanilla birthday cake to life in your kitchen may it become a sweet memory for you and everyone you share it with.
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Pink Vanilla Birthday Cake
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Measuring Cups & Spoons,
- Rubber spatula
- Sifter or fine mesh strainer
- 3 x 8-inch round cake pans
- parchment paper,
- offset spatula
- Cake turntable (optional)
- Saucepan
- Candy thermometer
Ingredients Â
For the Vanilla Bean Cake:
- 9 egg whites room temperature
- 2â…” cups granulated sugar
- 2 cups buttermilk
- 4½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1½ cups 3 sticks unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
For the Vanilla Buttercream:
- 6 large egg whites
- 1½ cups granulated sugar
- 2 cups unsalted butter room temperature
- 2 teaspoons vanilla extract
- Pink gel food coloring to your desired shade
For Assembly:
- Confetti sprinkles as desired for decorating
InstructionsÂ
Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly flour the sides.
Whip the Egg Whites
- In a clean mixing bowl, beat the 9 egg whites on high speed until they form soft peaks. Slowly add in â…” cup of the sugar (from the total), a little at a time, until stiff peaks form. Set aside.
Mix Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, cream the butter and remaining 2 cups of sugar until light and fluffy, about 3–5 minutes.
Add Vanilla and Buttermilk
- Beat in the vanilla extract. With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fold in Egg Whites
- Gently fold the whipped egg whites into the batter using a spatula. Do this in three additions, being careful not to deflate the mixture.
Bake the Cakes
- Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Buttercream Base
- In a heatproof bowl (or the bowl of your stand mixer), combine the 6 egg whites and 1½ cups sugar. Set over a pot of simmering water and whisk constantly until the mixture is warm and the sugar is fully dissolved (rub between your fingers it should feel smooth).
Whip into Meringue
- Remove from heat and beat the mixture on high speed until stiff peaks form and the bowl has cooled to room temperature this may take 8–10 minutes.
Add Butter and Color
- With the mixer on medium, add the room-temperature butter one tablespoon at a time. Don’t worry if it looks curdled keep whipping until smooth. Add the vanilla and a few drops of pink gel food coloring, beating until the color is even.
Level and Layer
- Once the cakes are completely cool, level them if needed. Place the first layer on your cake stand or turntable. Spread a generous amount of buttercream on top. Repeat with the next two layers.
Frost and Decorate
- Apply a crumb coat (a thin layer of frosting to trap crumbs), chill for 20 minutes, then finish with a final thick layer of pink buttercream. Use an offset spatula to smooth. Decorate with confetti sprinkles as desired.