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The Ideal Cake That Is As Delicious As It Is Pretty To Look At – Pink Drip Layer Cake Recipe

A beautiful pink cake had been on my to-do list for a long time, but I was a bit intimidated on how the whole thing would turn out. You know, all of my usual confusions before trying out any new cake style! But I am so glad that I tried it, because it did turn out pretty well. I promise, it’s as delicious as it is pretty to look at!

This pink drip cake is perfect for so many occasions. Whether it’s your daughter or niece’s birthday, or you have a friend who is obsessed with the color pink, this cake is a wonderful way to celebrate!

The most exciting part of this cake, the pink drips!! I use my colorful drip recipe to create this gorgeous, dripping look. It’s made using just four ingre∂ιєnts. All you need is some heavy cream, wḧïẗe chocolate, and pink food coloring. To make sure you nail this drip look, it’s imperative that you chill your cake, and do a test drip. This helps ensure your ganache is the right temperature.

If you try this pink drip cake recipe, please share it with me so I can see your beautiful creations!

INGREDIENTS

Pink Layer Cake:

1 3/4 cups all-purpose flour

1 3/4 tps baking powder

1/2 cup unsalted butter

1/2 tps almond extract

1 cup Granulated Sugar

1 tps vanilla extract

2 tps cornstarch

2 tps vegetable oil

3 egg wḧïẗes

1/2 tps salt

1/2 cup milk

Pink gel food color

Vanilla Buttercream Frosting:

12 cups Powdered Sugar

2 tps vanilla extract

8-10 tps milk or heavy cream

1 tps almond extract

Pinch salt

1 1/2 cups unsalted butter

Pink gel food coloring

Wḧïẗe Chocolate Ganache:

1/2 cup heavy cream

1 tps corn syrup

1 cup wḧïẗe chocolate chips

Pink chocolate food coloring

DIRECTIONS

Pink Cake Layers:

Preheat the oven to 350°F. Line three 6-inch round cake pans with parchment paper, and grease with non-stick cooking spray.

In a medium bowl, whisk together butter and sugar for 3-5 minutes until light and fluffy.

In a separate bowl, combine flour, cornstarch, baking powder, and salt.

In a measuring cup, whisk egg wḧïẗes, extracts, milk, and oil until just incorporated.

Add flour mixture to butter, alternating with liquid, beginning and ending with flour. Scr̾a̾p̾e down the sides of the bowl with a spatula, then mix well until fully incorporated.

Add 1-3 drops of pink food color. Lightly mix the batter, scraping the sides and bottom of the bowl part way through to evenly color the batter.

Divide batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a tester inserted comes out clean and the cake springs back when pressed in the center.

Cool in pans for 10 minutes, then run a knife around the edge and flip to let the cake out, let cool completely on racks.

Buttercream Frosting:

Beat the butter on a medium speed for 3 minutes with a paddle attachment, until smooth. Add extracts and combine.

Slowly add in the powdered sugar and beat on low speed. Alternate with milk or cream. Scr̾a̾p̾e bowl well then beat well until the ingre∂ιєnts are fully incorporated, and the desired consistency is reached.

Divide frosting into three bowls then color the buttercream pink with gel food coloring: one dark pink, one light pink, and leave one as is.

Assembling the cake:

Once cooled, trim the rounded top off the cakes so the layers will lay flat when αѕѕembled.

Stack cake layers on a cake plate. Spread an even layer of frosting between each cake layer. Crumb coat the entire cake then chill the cake in the fridge for 45 minutes.

Using a piping bag to frost cake with dark pink on the bottom, light pink in the middle and white on the top. Smooth using a bench scr̾a̾p̾er, chill 45 minutes until the frosting is firm to the touch.

Pink Wḧïẗe Chocolate Ganache Drips:

In a heat-proof bowl, add chocolate chips.

Heat heavy cream in a heatproof bowl in the microwave for 45 seconds, until it’s just beginning to bubble. Gently pour over chocolate chips and allow mixture to sit for 5 minutes.

Add the pink chocolate food coloring and corn syrup. Stir slowly until combined.

Allow to cool until barely warm to the touch.

Pour some pink ganache in the middle of the cake and spread ganache to the sides so it drips over with an offset spatula.

Drip pink ganache all round the edge of the cake, using different amounts to create different drips.

Then decorate as desired with snack cake, meringues, macarons and sprinkles around the cake.

 

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