Last week, I was asked to make a sprinkly pink birthday cake for a friend’s 3 year old daughter (you can see the photos on instagram). Normally, I’m not really into pink or anything very girly for that matter, but there was something really fun about making a cake with pink frosting, loads of sprinkles, and big ruffly borders.
After looking for pink birthday cake inspiration, I came across this recipe for a Pink Almond Cake. While I didn’t end up making it for the birthday party, I couldn’t get pink almond out of my head. The original Betty Crocker version uses a boxed mix, but I wanted a light and fluffy cake from scratch. In the end, I ended up pairing down one of my favorite recipes from Baking Illustrated
So what makes it a party cake? Well, it’s topped with sugar pearls, which automatically makes it festive (and fancy). Plus, my parties tend to be on the smaller side. They usually involve 4 or 5 friends, some music making, cake, and a frosting loving orange cat. This little cake is the perfect size for such a gathering- enough cake for everyone with a piece or two leftover. Having a bigger party? No worries, just multiply all of the ingredients by 2, and you’ll have a 3 layer 9-inch cake.
Ingredients
- 1 1/2 cups (170 grams) cake flour
- 2 1/2 teaspoons baking powder
- 1 cup plus 2 tablespoons (230 grams) granulated sugar
- 3/4 teaspoon salt
- 2/3 cup (160 ml) whole milk, at room temperature
- 4 large egg whites, at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick, 113 grams)) unsalted butter, at room temperature and cut into chunks
- a few drops of pink food coloring (I used Americolor deep pink)
- 1 1/4 cups (2 1/2 sticks, 280 grams) unsalted butter, at room temperature
- 3 cups (360 grams) powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- pinch of salt
- Sprinkles or sugar pearls for decoration
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Grease 3 6-inch pans and line the bottoms with parchment paper.
- In a large mixing bowl (or the bowl of a stand mixer), combine the flour, baking powder, sugar, and salt. Whisk or beat together for about 30 seconds.
- In a measuring cup, whisk together the milk, egg whites, almond extract, and vanilla extract until well blended.
- Add the butter, one chunk at a time, into the flour mixture with the mixer on low speed. Continue mixing until the butter is incorporated and the mixture resembles moist crumbs.
- Add all but 1/3 cup of the milk mixture into the crumbs and beat on medium speed for about 90 seconds.
- Add the rest of the milk and food coloring and beat for another 30 seconds on medium speed.
- Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.
- Divide the batter equally between the 3 pans (I used a kitchen scale to do this) and bake for 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 15 minutes on wire racks.
- Turn the cakes out of the pans and cool completely on wire racks before frosting.
- With an electric mixer, beat the butter on medium high speed until light and creamy (about 2-3 minutes).
- Add the powdered sugar, and beat on low until combined.
- Turn the mixer up to medium high and beat for an additional 2 minutes.
- Add the almond and vanilla extract and beat to combine.
- Place one layer of the cake on a 6-inch cake board.
- Spread about 1/2 cup of frosting evenly over the top.
- Add the second layer and do the same.
- Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake with an offset spatula. Work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful when frosting a layer cake. Let the crumb coat set in the fridge for about 30 minutes.
- Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
- Top with sugar pearls or sprinkles.
Cake recipe adapted from Baking Illustrated
Inspired by Betty Crocker
Notes:
You can bring eggs to room temperature quickly by placing them in a bowl of warm water for 30 minutes.
You can substitute liquid egg whites for regular egg whites. 4 egg whites = 4 ounces or 113 grams.
The frosting recipe makes enough to fill, crumb coat, and frost the cake. If you want to do borders or more elaborate decorations, multiply the recipe by 1.5.
If you’re making a 3 layer 9-inch cake, you will need to adjust the baking time.
Tools I used to make this cake:
6 x 2 Inch Round Cake Pans
Cake Strips
Cake Decorating Turntable
Large Offset Spatula
Small Offset Spatula
Bench Scraper
I love it, so pretty, so perfect, so lovely and pink! It’s beautiful, it really is! Pinning and saving, I’m intrigued by the pink almond, may give it a go one day!
Thanks so much, Laura! I hope you try it!
This cake is exquisite!
Thank you, Julianne!
I love anything almond flavored so this sounds so so delicious! And I am definitely a girly girl so I absolutely love the pink color : ) So pretty!
Thanks, Ashley! I think baking is turning me into more of a girly girl. I just can’t resist a pink cake!
So pretty! I love anything with almond extract.
Thanks, Jenn!
This makes me want to put on a tiara, don some fairy wings and grab hold of a fork with my pinky extended.
Thanks, Sarah! That made me laugh out loud! I’m totally going to wear a tiara the next time I eat a slice of this.
Natasha, I’m staring my computer screen and oohing and aahing…,seriously! SO darn good cake recipe and photos. I need to make it asap to satisfy my cravings.
Thanks, Sonia! Let me know how it turns out if you try it!
it’s so pretty!
Thanks, Dina!
This seriously might be the most beautiful cake that I have ever seen. I love how simple it is, but it looks so pretty!
Aww, thanks Ashley!
Simply gorgeous!! 🙂
Thank you, Jocelyn!
Wow, your cake looks so pretty! Love it!
Thanks, Nicole!
WOW look at that perfect sliced of cake! Beautiful!
Thanks, Julie!
I just realized that I am not a girly girl too, BUT I fell in love with this pink dreamy cake instantly. 😀 So gorgeous! Perfect for a girl baby shower or girl’s birthday party….
Thanks, Nami, and thank you for pinning this!
this is stunning, just stunning Natasha! you seriously need to open up a side business, I would so buy cakes from you cause your work is phenom!
Thanks so much!
So lovely! I’m excited to make this with my girls! Just a teensy question, when do you add the granulated sugar to the cake batter? I’ve read through the recipe a few times, trying to figure out a good spot, but with how the butter is added to the flour mixture, I’m at a loss.
Oops! I left it out in the directions, but have edited the recipe now. The sugar should be mixed in with the other dry ingredients at the beginning. I hope it turns out well for you, Cheri!
The cake looks absolutely amazing ! Lovely recipe and beautiful pictures 🙂
Thanks so much, Jess!
Oh yes!!!! I used to be super anti-pink but now look at my blog color scheme…this would totally match! And talk about perfect for V-day! Can’t wait to see what you bake up for the special day…do you have anything planned?
I know, pink has really started to grow on me, especially in the form of cake. I do have some V-day recipes planned, assuming I get them done on time!
This cake is so dreamy! That pink is absolutely perfect. I could think of so many occasions for it. You did a great job, as usual.
I made this cake for Valentines day and was very disappointed. The recipe for the cake batter and frosting barely made enough batter to do one 2″ layer let alone 3 2″ layers. The flavor of the cake is great, but I would recommend doubling this recipe for the cake batter as well as the frosting if you expect to get 3 2″ layers out of it.
Are you sure you used 6 inch pans? This is the recipe that I used, and I got 3 layers out of it. The pans were not very full with batter, but the cake rises quite a bit.
I agree on the size. I didn’t have any 6” pans so I use 2 9”, looks like frisbee cakes.
Hopefully they’ll taste ok. The headline on the recipe should say SMALL CAKE photos are deceiving
Esta increible , se ve perfecta y deliciosa, me gusta tu página das las recetas , gracias x compartirlas. Un beso desde España, menos mal q mi mobil se puede traducir a Español, jajaja
hello:) may ı ask you something.. ın which step ın the recipe we add pink food coloring ı dıdnt understand ıt well but ıts a beatiful cake and ı loved soo muuuucch!!!!!
Add the food coloring with the last addition of milk.
So adorable.. Thank you so much for the recipe. Just asking when will i put or mix the pink color?
This is looks amazing! I’m not an expert at baking but I’m planning to bake this cake this Saturday. I would be thankful if you could tell me what kind of adjustments I would need to make to the recipe as well as baking time and temp. if I wanted to make this using 8 inch round pan? It doesn’t have to be 3 layers if that helps. Thank you in advance for taking the time to post this recipe and responding. So excited to bake this!
If you multiply the ingredients by 1.5, you can get 2 8-inch layers. You will need to bake it for a longer time, probably closer to 27 minutes. You can use the original version here: http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374
Thank you for your quick response. I’ll definitely let you know how it turns out =)
What about making a 9″ 3-layer cake or an 8″ 3-layer cake? I have adjustable 8″ cake pans, it can make both 3″ layers and 2″ layers. What if I wanted to make a 2 layer 8″ cake and each layer is 3″ deep?
Thanks,
JoAnna
If you double the recipe, you can get a 9″ 3-layer cake. I haven’t tried a 2 layer 8-inch cake with this exact recipe, but I think it would work. You would need to adjust the baking time though.
This is a beautiful cake. Would this recipe make good cupcakes too?
I haven’t tried, but someone emailed me and told me they made cupcakes from this recipe and they turned out well.
Hi. Is it ok to use fondant icing with this? The cake is really pretty!
Thanks! I haven’t tried it under fondant, but I think it would hold up ok.
Ooooo this is so pretty – and just in time for my 6-year olds request for a birthday that has balloons, presents and a pink cake! Wondering if there’s a good way to sub gluten-free flour – has anyone tried yet?
I haven’t tried it with GF flour, but please let me know how it turns out if you do!
Hi The Cake Merchant. Love your site.
Can this cake be made into regular cupcakes?
How long should I bake it for?
Thank you.
I would bake them for 15-18 minutes, but check them after 15.
Hi there!
Love the cake AND the pink! Was wondering if I could substitute the almond extract with say, raspberry puree? Not much a fan of almond…bt the pink is too pretty to pass up!
I wouldn’t add raspberry puree or any other large quantity of liquid, but Lorann makes a raspberry bakery emulsion that you could substitute.
Hi Hannah, I made this cake today and I just don’t know! I went to the link Baking Illustrated for the original recipe, because I wanted to make a bigger cake (9×13). My cake seemed a little dry and the frosting way to sweet. The recipe said to bake 23 to 25 min, but I eneded up baking 38 min and then my cake seemed dry (but I had been checking it for doneness!) I really like the almond taste, but I don’t know something just seemed off. And I had to use red food coloring, so my cake is a darker pink. My husband said it was good, but I’m finding myself with an upset stomach!! What did I do wrong here? Oh and I am a pretty experienced baker. I make a mean Mayonnaise cake from scratch!! Please any suggestions would be great!! Thanks,
Deb
I wouldn’t recommend trying to make this in a 9×13 pan. The heat distributes differently and will affect the texture of the cake. My version makes a 3 layer 6 inch round cake baked in 6×2 in pans. The original recipe makes a 2 layer 9 inch round cake. You can reduce the sugar in the frosting if you find it too sweet, but it will be less stiff.
I made this recipe this past weekend…TWICE and there is a very bitter after taste. After making it twice and re reading the recipe… TOO MUCH BAKING POWDER! It tasted amazing until you swallowed then it was just bitter!
I’ve made this cake a lot, and have never noticed a bitter aftertaste. It’s my go to white cake from Cooks Illustrated. I paired down the recipe to fit 6-inch pans, but the ratios are pretty much the same. Here’s the original recipe if you want to try it. http://www.epicurious.com/recipes/member/reviews/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374
Hi Natasha, just wanted to say thank you so much for this recipe. I used it for a three layered, two tiered cake for a first birthday last week and it was a huge success! I was concerned that it wouldn’t be strong enough to support fondant but it was perfect! I froze the tiers and they remained incredibly moist and tasty. Next time Im looking for a great cake recipe I’ll be sure to visit your blog again! Thanks!
Thanks, Vanessa! Glad it turned out well for you. 🙂
I’m not very good at determining the baking time. So do you know how long it’ll take to bake 9″ cake layers? 🙂
Depends on your oven, but I would guess around 23-25 minutes.
Hi there! I wanted to tell you I made your cake for my friends this Memorial Day weekend and they said it was the BEST CAKE EVER! That felt really good-thanks so much for sharing your recipe!
Awesome, Jen! I’m so glad it turned out well for you. It’s one of my favorites!
I made this three times this weekend and I could not her a rise past 1/4 inch. I followed recipe exactly. I even used a kItchen scale and brand new Cake flour and baking powder.
I’m sorry this didn’t work out for you. I make this recipe all the time. The only thing I can think of is perhaps your oven temp is too hot, or perhaps you cake pans are not the correct size.
This cake is so so pretty
Hi! I am planning to bake this tomorrow for my sister’s birthday party. The problem is, i only have one 6-inch pan. So I was wondering is it okay if I let the batter stand for a couple of minutes, you know to let the remaining batter stand in between baking?
Yes, I only have 2 pans so I had to do that and it turned out fine.
First- know that I am not a baker. I recently started decorating cakes for my kiddos just for fun and THAT I’m good at, but the cake baking, not so much. I suppose I should just stick to box cakes.
I’d like to make this for my little ones for Valentine’s Day but I have never used obly the egg whites. I have no idea what people do with the yolks… Do you throw them out? Makessomething else with them? Would they even store long enough to make something else? (This shows my baking ignorance.)
Anyway, would it ruin the cake to just use two whole eggs? I can’t justify getting rid of the best part of the egg (in my humble opinion, of course. I know plenty of people who aren’t liquid chicken fans, but I- for one- love the yolks!)
Hi Jenny,
I like to use egg whites in this cake because it gives it a light and fluffy texture. I almost always use liquid egg whites in the carton and weigh them (1 egg white = 1 ounce). When I use whole eggs, I use the egg yolks to make pudding, ice cream, sable cookies, or even a rich pasta sauce.
Yum. Those all sound amazing. Thanks. 🙂
Looks great! What do you think of subbing all purpose flour for the cake flour? I’ve read online that 1 cup AP flour -2 tbs + 2 tbs corn starch is a pretty good sub?
If you can’t get your hands on cake flour, AP flour/cornstarch is a good substitute. I’v made this cake both ways and while both turned out well, the cake flour version was lighter and fluffier in texture.
God
Oh god this looks fantastic, I’m definitely going to try this one out tomorrow!!
this was probably one of the worst cake recipes I’ve dealt with. I liked the flavor idea, but as soon as I read the recipe I was skeptical. If you decide to make this cake in spite of my warnings, I recommend you first double the recipe (essential) and second go with the traditional cake procedure and combine dry ingredients and then wet separately, cream butter and sugar, and alternately add dry and wet to the butter mixture. Even tweaking the recipe it was off and baked poorly. Even the double quantities were very scant.
Are you sure you used 6 inch tins? I make this cake all the time and doubling the recipe would cause it to overflow.
sp I made this but for some reason it didn’t come out moist at all or fluffy. What can I do to help with those two issues I want to tweak it some more. Also I want more of an almond flavor what would help? Thanks!
Cake was very tasty but alittle on the dry side. How can I make this cake a moist cake?
This cake can be a bit dry if it’s even slightly over baked. Watch it carefully at the end of the baking time. Different ovens can vary greatly on this.
im not sure I understand what a crumb coat is? Please explain
A crumb coat is a thin layer of frosting that locks the crumbs in before you do your final coat of frosting. It isn’t necessary, but your finish will be smoother if you apply a crumb coat.
Thank you
The cake is beautiful and I’ll definitely be trying it out. I actually have a question about cutting it. How do you get those picture perfect slices with no crumbs in sight? Do you freeze it first? Use an insanely sharp knife? Or do you just have to have the magic touch? 😉
Hi Rebecca, I did use a sharp knife. I ran it under hot water and then wiped it off in between slices. This cake also has a very fine crumb, so it holds together well when you cut it. I also got lucky by not dropping it, which I’ve done way too often! I hope you enjoy it.
I’ve tried this recipe and I LOVE it. Will definitely be making it again.
Can I replace pink food coloring with blue ?
Yes
Hey Natasha
Today I baked pink Almond cake it has come out pretty good. Thanks for the recipe will decorate tomorrow.
Ive made this twice now and each time the batter was lumpy leaving lumpy chunks in the cake. The first time I didn’t sift the flour but the second time I did and it still has lumps. I love the taste of the cake but was hoping to solve this minor imperfection. Does it have something to do with the way the butter gets mixed into the cake? I followed the directions exactly only I doubled the ingredients. Any advice?
can you make this with 8 inch cake pans? will i need to change ingredients?
Any substitute for cake flour
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