Creamy, tender, and delightfully pink, these Pink Vanilla Cake Squares are the kind of dessert that brings a smile to any gathering. With a soft vanilla crumb and a light, fluffy pink buttercream, they’re perfect for birthdays, potlucks, or a simple weeknight treat. Fun fact: classic sheet cakes like this were originally designed for feeding crowds in a hurry — which means you get big flavor without fuss. If you love easy, crowd-pleasing sweets, you’ll appreciate how quickly this recipe comes together and how reliably it performs.
This recipe is special because it pairs simple pantry ingredients with one small flourish — pretty pink frosting — to create something that feels celebratory. It’s straightforward enough for busy cooks, quick enough for last-minute plans, and family-friendly so kids can help frost the squares. If you enjoyed our other desserts, try comparing the light texture here to the rich, decadent bars in our chocolate-covered peanut butter cheesecake squares for a contrast of airy and indulgent treats. Get your pan ready — you’ll want to make these soon!
What is Pink Vanilla Cake Squares?
What’s in a name? Pink Vanilla Cake Squares are exactly what they say: a classic vanilla sheet cake cut into neat squares and finished with a playful pink frosting. Why pink? Maybe someone spilled berry juice on the frosting years ago and it became tradition — who’s to say? Could the name also be a gentle reminder that desserts can be joyful and unapologetically colorful? And remember the old saying: “the way to a man’s heart is through his stomach.” Whether you believe in culinary romance or just in sweet comfort, these squares are a friendly invitation to bake, share, and smile. Try them and see where the pink trail leads — you might make these your new go-to!
Why You’ll Love This:
- Light, tender vanilla cake: The main highlight is the soft, buttery crumb that melts in your mouth with a gentle vanilla aroma. It’s simple but satisfyingly delicious.
- Budget-friendly baking: Making a sheet cake at home is far cheaper than store-bought specialty cakes. One batch feeds a crowd and stretches your ingredients for multiple occasions.
- Pretty, flavorful frosting: The pink buttercream is fluffy, not too sweet, and customizable — add a hint of almond or citrus if you want a twist. The color makes it festive without extra effort.
If you love the easy charm of this square cake, you’ll also enjoy exploring richer bar-style desserts on the blog, like our chocolate-covered peanut butter cheesecake squares, which offer a bolder flavor contrast. Now grab your mixing bowl — these are calling your name!
How to Make:
Quick Overview
This recipe is easy and satisfying because it uses familiar mixing techniques and a single 9×13-inch pan. Preparation is mainly creaming and alternating dry and wet ingredients for a reliable, even crumb. The frosting is a classic buttercream whipped to lightness and tinted a lovely pink. Total time: about 15 minutes prep and 30 to 35 minutes baking, plus cooling time.
Ingredients
- 2 1/2 cups all-purpose flour, measured and leveled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature (for cake)
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1 cup unsalted butter, softened to room temperature (for frosting)
- 4 cups powdered sugar, sifted if lumpy
- 3 tablespoons heavy cream, chilled
- 1 teaspoon vanilla extract (for frosting)
- Pink food coloring, enough to reach your desired shade
Directions
- Preheat your oven to 350°F (175°C). Line and grease a 9×13-inch baking pan with parchment paper so the cake releases easily.
- In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined. Set aside.
- In a separate large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl sides once.
- Add the 4 large eggs one at a time, beating well after each addition so each is fully incorporated. Stir in 1 tablespoon vanilla extract by hand to keep the texture tender.
- With mixer on low, add the dry ingredients in three parts, alternating with the 1 cup whole milk: dry, milk, dry, milk, finish with dry. Mix just until combined; avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake 30 to 35 minutes or until a toothpick in the center comes out clean and the top is lightly golden.
- Remove from the oven and allow the cake to cool completely in the pan on a wire rack before slicing into squares so the frosting won’t melt.
- For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add 4 cups powdered sugar, one cup at a time, mixing on low to avoid clouds of sugar.
- Add 3 tablespoons heavy cream and 1 teaspoon vanilla extract, then beat on medium-high until light and fluffy, about 2 to 3 minutes. Mix in pink food coloring a drop at a time until you reach the desired shade.
- Spread or pipe the pink frosting over each cake square. Serve at room temperature and enjoy.
What to Serve With
- A fresh berry salad or mixed fruit platter for a bright, acidic contrast.
- Vanilla ice cream or whipped cream to add creamy richness.
- A cup of hot coffee or a glass of cold milk to balance sweetness.
- Light lemon bars or citrus sorbet for a tangy pairing that cuts through the buttercream.
Top Tips for Perfecting
- Butter at room temperature: Softened, not melted, ensures proper creaming and airy cake texture.
- Measure flour correctly: Spoon and level for accurate results; too much flour makes dense cake.
- Room-temperature eggs and milk improve emulsion and create a tender crumb.
- Don’t overmix: Combine until no dry streaks remain to avoid a tough cake.
- Frosting consistency: If too thick, add an extra teaspoon of cream; if too thin, add a little more powdered sugar.
- Make ahead: Bake the cake a day ahead and frost the next day for easier handling.
Storing and Reheating Tips
- Room temperature: Store covered in an airtight container for up to 2 days.
- Refrigerator: Keep frosted squares in an airtight container for 4 to 5 days. Let come to room temperature before serving for best texture.
- Freezing: Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator, then frost. Frosted squares can be frozen for up to 1 month in a single layer, well wrapped to avoid freezer burn.
- Reheating: These are best enjoyed at room temperature; if you prefer warm cake, microwave a single square for 8 to 12 seconds on a microwave-safe plate.
FAQs
What can I use instead of whole milk?
You can substitute 1% or 2% milk, or for a richer cake try buttermilk (use the same amount); adjust baking powder down by 1/2 teaspoon if using buttermilk.
Can I make this recipe gluten-free?
Yes—use a 1-to-1 gluten-free flour blend that includes xanthan gum. Texture may vary slightly, so check doneness early.
How do I get the frosting perfectly pink?
Use gel food coloring a little at a time to avoid adding too much liquid. Start with one small dot, mix, then add until you reach the shade you like.
Can I turn this into a layered cake?
Yes. Bake in two 9-inch round pans for a layered cake, reducing bake time to about 20 to 25 minutes and checking for doneness with a toothpick.
What if my cake cracks or sinks?
Cracks can result from overbaking or oven temperature that’s too high. Sinking often happens if the cake is underbaked; always check with a toothpick for a clean center.
Conclusion
This Pink Vanilla Cake Squares recipe proves that simple ingredients can create something special — airy cake, creamy pink buttercream, and plenty of smiles. It’s easy enough for busy weeknights and charming enough for celebrations. If you’d like a similar classic sheet cake with a different frosting approach, check out this trusted Vanilla Sheet Cake with Whipped Buttercream Frosting from Sally’s Baking Addiction for more ideas and inspiration. Give these squares a try, share them with friends, and enjoy the compliments that follow!
Pink Vanilla Cake Squares
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Measured and leveled
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter Softened to room temperature (for cake)
- 2 cups Granulated sugar
- 4 large Eggs At room temperature
- 1 tablespoon Vanilla extract
- 1 cup Whole milk Room temperature
Frosting Ingredients
- 1 cup Unsalted butter Softened to room temperature (for frosting)
- 4 cups Powdered sugar Sifted if lumpy
- 3 tablespoons Heavy cream Chilled
- 1 teaspoon Vanilla extract (for frosting)
- to taste Pink food coloring Enough to reach desired shade
Instructions
- Preheat your oven to 350°F (175°C). Line and grease a 9x13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl sides once.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract by hand.
- With the mixer on low, add the dry ingredients in three parts, alternating with the milk. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick in the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan on a wire rack before slicing into squares.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing on low.
- Add the heavy cream and vanilla extract, then beat until light and fluffy. Mix in pink food coloring until you reach the desired shade.
- Spread or pipe the pink frosting over each cake square. Serve at room temperature and enjoy.