Heart Pink Cake With Pink Bow Recipe

I recently crafted my Pretty Pink Birthday Cake, blending together all-purpose flour, unsalted butter and a pinch of pink food coloring for a delightfully unique twist. The rich pink frosting made with powdered sugar adds a dreamy finish while a subtle pink bow garnish gives it an extra touch of charm.

I’m excited to share my twist on a heart pink cake with a pretty pink bow that is sure to catch your eye at any celebration. I started by mixing together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, a pinch of salt, and 1/2 cup unsalted butter with 1 cup granulated sugar.

Then I added 2 large eggs, a teaspoon of vanilla extract, 3/4 cup of milk and just enough pink food coloring to get that perfect pastel pink shade. I then whipped up a frosting using unsalted butter, 2 cups of sifted powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract and more pink food coloring.

The cute pink heart cake not only looks like something from a vintage party but also has that fun, modern twist with its playful sparkle from some optional edible glitter and sprinkles. Enjoy baking it as much as I do!

Why I Like this Recipe

I love this recipe because it always puts me in a good mood. I really enjoy how the cake turns out super cute and blush pink with a heart shape and a pink bow on top. It makes me feel like I’m creating something fun and unique every time I bake.

Also, I dig that the recipe is really simple to follow, even if I mess up a few steps here and there. I can add as much pink food coloring as I want to get the perfect shade, which makes it feel like it’s really my own creation.

Lastly, baking and decorating it gives me a fun chance to experiment and show off my sweet side, all while making something that tastes awesome.

Ingredients

• All-purpose Flour: Gives structure and carbohydrates for energy; it’s the bedrock of the cake.
• Unsalted Butter: Adds rich flavor and moist texture; its fat makes the cake tender and satisfying.
• Granulated Sugar: Provides sweetness and a quick burst of energy; though not the healthiest, it creates an irresistible flavor.
• Eggs: Bring in proteins and bind all ingredients; they help give the cake a light, fluffy feel.
• Milk: Supplies moisture, protein, and essential minerals; its smooth texture blends perfectly into the batter.
• Pink Food Coloring: Delivers that unique vibrant pink hue that makes the cake stand out.

Ingredient Quantities

• Cake Batter Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (room temeperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temeperature)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (room temeperature)
  • Pink food coloring (adjust amount to get your perfect pink shade)

• Pink Frosting Ingredients:
  • 1/2 cup unsalted butter (room temeperature)
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • Extra pink food coloring (add a little at a time)
• Decoration:
  • Optional: Sprinkles or edible glitter in various shades of pink
  • Pink bow decoration (store bought or homemade)

How to Make this

1. Preheat your oven to 350°F and grease a heart-shaped cake pan, then set aside.

2. In a bowl, sift together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and creamy; then add 2 large eggs one at a time and mix well.

4. Stir in 1 teaspoon vanilla extract into the butter mixture.

5. Alternately add the dry ingredients and 3/4 cup milk to the mixture, beginning and ending with the dry ingredients. Mix in pink food coloring until you get your perfect pink shade.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cake completely on a wire rack before frosting.

9. For the frosting, beat 1/2 cup unsalted butter until smooth then gradually add 2 cups sifted powdered sugar, mixing well. Add 2 tablespoons heavy cream and 1/2 teaspoon vanilla extract, then stir in extra pink food coloring until it’s the shade you want.

10. Frost the cooled cake, decorate with sprinkles or edible glitter if you like, and finish it off by placing your pink bow decoration on top. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F) and a heart-shaped cake pan
2. A small bowl for sifting dry ingredients and a large bowl for mixing butter, sugar, and eggs
3. A hand mixer or stand mixer
4. Measuring cups and spoons
5. A spatula for smoothing the batter and later frosting the cake
6. A wire cooling rack for the cake
7. A sieve for sifting powdered sugar
8. A toothpick to check if the cake is done

These are the essential items you’ll need.

FAQ

Heart Pink Cake With Pink Bow Recipe Substitutions and Variations

• Instead of unsalted butter, you can use an equal amount of margarine or softened coconut oil; keep in mind the coconut oil might give a slight coconut flavor.
• If you don’t have powdered sugar for the frosting, you could blend granulated sugar in a food processor to make your own, just make sure it’s super fine.
• For heavy cream in the frosting, try using half and half coupled with a small bit of melted butter (about 1 tablespoon per cup) to add the needed fat.
• No vanilla extract? You can use almond extract in half the amount, but be careful as it has a stronger flavor.
• If you run out of pink food coloring, a natural alternative is a tiny bit of beet juice; add slowly to reach the perfect shade.

Pro Tips

• Make sure all your ingredients are at room temperature before you start. This makes it easier to mix everything smoothly and helps to avoid a lumpy batter.

• When infusing the pink color, add a little bit at a time. It saves you from ending up with a shade that’s too dark or too pale.

• Don’t overmix the batter once you add the dry ingredients. Overmixing can make the cake tough instead of light and fluffy.

• For the frosting, beat the butter really well so it blends nicely with the powdered sugar. This trick makes your frosting smooth and easy to spread.