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Pink Drip Cake

A visually stunning dessert featuring layers of fluffy pink cake, creamy frosting, and a luscious white chocolate drip that makes it perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour Provides a light and fluffy texture.
  • 2.5 tsp baking powder Ensures the cake rises beautifully.
  • 0.5 tsp salt Enhances the overall flavor balance.
  • 1 cup unsalted butter, softened Contributes to a rich, creamy texture.
  • 2 cups sugar Adds sweetness and moisture.
  • 4 large eggs Binds the ingredients for a perfect crumb.
  • 1 tsp vanilla extract Adds a warm, inviting flavor.
  • 1 cup whole milk Keeps the cake moist and tender.
  • 2 tbsp pink food coloring (gel or liquid) Creates the cake's signature color.
For the frosting
  • 1 cup unsalted butter, softened Essential for a creamy texture.
  • 4 cups powdered sugar Sweetens and thickens the frosting.
  • 2 tsp vanilla extract Infuses flavor into the frosting.
  • 2 tbsp heavy cream Provides a silky finish.
  • pink food coloring Enhances the visual appeal.
For the drip
  • 0.5 cup heavy cream Helps in creating the perfect ganache.
  • 0.5 cup white chocolate chips A sweet and creamy topping.
  • pink food coloring Adds that charming touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with butter and flour.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the butter mixture, alternating with the milk until well combined. Add the pink food coloring.
Baking
  1. Evenly distribute the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool completely in the pans before transferring to a wire rack.
Frosting and Assembly
  1. For the buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla, and heavy cream, continuing to beat until smooth.
  2. Slice each cooled cake in half to create layers if desired. Frost the top of one layer with buttercream, stack another layer on top, and repeat until all layers are assembled.
  3. Frost the outside of the cake evenly for a beautiful finish.
Creating the Drip
  1. Gently heat the heavy cream in a saucepan until warm but not boiling. Pour over the white chocolate chips in a bowl and stir until smooth ganache forms.
  2. Mix in a few drops of pink food coloring.
  3. Drizzle the pink chocolate ganache over the top of the cake, allowing it to drip down the sides.
Decoration
  1. Decorate with additional frosting swirls, sprinkles, or edible glitter.

Notes

For an extra touch, consider adding edible flowers or sprinkles. Let the ganache cool slightly before applying; if it's too hot, it might run off too quickly. Consider adding a hint of almond extract for flavor variation.