Pink Vanilla Cake Squares
Indulge in delightful Pink Vanilla Cake Squares, soft and fluffy, topped with creamy pink buttercream frosting. Perfect for any occasion!
Servings: 12 servings
Calories: 320kcal
Equipment
- 9x13-inch baking pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Pink Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- pink food coloring Add to achieve desired shade
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until combined.
- Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing into squares.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar, mixing well.
- Add heavy cream and vanilla extract, then beat until fluffy. Mix in pink food coloring until desired shade is reached.
- Spread or pipe the pink frosting over each cake square before serving.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 320kcal | Fat: 18g