Pink Drip Cake
A visually stunning and delicious Pink Drip Cake that's perfect for celebrations, featuring layers of fluffy cake, creamy buttercream, and a delightful pink chocolate ganache drip.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Creamy and tender, providing a light structure.
- 2 1/2 tsp baking powder To add that essential bounce.
- 1/2 tsp salt Enhancing overall flavor, balancing the sweetness.
- 1 cup unsalted butter, softened Rich and velvety, ensuring a moist crumb.
- 2 cups sugar A sweet layer of joy, giving that delightful sweetness.
- 4 large eggs Binding the cake with its delicate richness.
- 1 tsp vanilla extract Bringing depth to the flavor.
- 1 cup whole milk Contributing to the cake's tenderness.
- 2 tbsp pink food coloring (gel or liquid) The vibrant hue that defines the cake.
Frosting Ingredients
- 1 cup unsalted butter (for frosting, softened) Ensuring a smooth and fluffy frosting.
- 4 cups powdered sugar (for frosting) Adding sweetness and smooth texture.
- 2 tsp vanilla extract (for frosting) An aromatic touch.
- 2 tbsp heavy cream (for frosting) Providing a softer consistency.
- pink food coloring (for frosting) Deepening the cake's visual appeal.
Drip Ingredients
- 1/2 cup heavy cream (for drip) Lending a luxurious consistency.
- 1/2 cup white chocolate chips (for drip) Rich and creamy, forming the base of the drip.
- pink food coloring (for drip) Ensuring delightful updated hue.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a mixing bowl, combine flour, baking powder, and salt.
- In another large bowl, cream the unsalted butter and sugar together until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until smooth. Add pink food coloring to achieve desired hue.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, vanilla, and heavy cream, blending until smooth. Add pink food coloring and whip until evenly distributed.
Assembly
- Once the cakes are completely cool, frost the layers with buttercream, stacking them gently.
- Spread remaining frosting around the outside of the cake for even coverage.
Drip
- In a small saucepan, heat the heavy cream until warm but not boiling.
- Pour it over white chocolate chips in a bowl and stir until smooth. Add pink food coloring to the mixture.
- Drizzle the pink chocolate ganache over the top of the cake and let it ooze down the sides.
Notes
For success, use room temperature ingredients. Handle the cake gently; its quirks are part of its charm. This cake can be made in advance and frozen. Store in an airtight container at room temperature for up to three days.