Pink Vanilla Birthday Cake
Pink Vanilla Birthday Cake is a soft, fluffy vanilla bean cake layered with smooth pink Swiss meringue buttercream and topped with festive confetti sprinkles. Light in texture and rich in flavor, this cake is both beautiful and delicious. It’s perfect for celebrations, easy to customize, and brings a joyful, homemade touch to any special gathering or event.
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
For the Vanilla Bean Cake:
- 9 egg whites room temperature
- 2⅔ 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
Instructions
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 ⅔ 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.
Notes
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.