Pink Vanilla Cake Squares

These pink vanilla cake squares have become my signature dish for baby showers, birthday parties, and anytime I need to bring a touch of sweetness and color to the table. The fluffy vanilla cake contrasts beautifully with the creamy pink frosting, creating a dessert that looks as good as it tastes.

I first made these squares for my niece's fifth birthday when she requested "something pink and pretty." The delight on her face when I unveiled the platter convinced me that sometimes the simplest recipes bring the most joy.

Essentials Ingredients

• All purpose flour: Creates the perfect structure for these tender cake squares
• Baking powder: Ensures a light airy texture that still holds up to frosting
• Unsalted butter: Provides rich flavor while allowing you to control the saltiness
• Granulated sugar: Sweetens while helping create that fine crumb texture
• Large eggs: Bind everything together and contribute to the cake's richness
• Vanilla extract: Adds warmth and depth to both cake and frosting
• Whole milk: Creates moisture that keeps the cake soft for days
• Powdered sugar: Creates silky smooth frosting without grittiness
• Heavy cream: Adds luxurious texture to the frosting
• Pink food coloring: Transforms ordinary buttercream into something special

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and prepare your baking pan. Take the extra minute to line with parchment paper with overhanging edges so you can easily lift the entire cake out after baking. This makes cutting perfect squares infinitely easier.

Mix Dry Ingredients:

Whisk the flour, baking powder and salt in a medium bowl until truly combined. This prevents any pockets of baking powder that could create bitter spots in your finished cake. Whisking also adds a bit of air to the mixture.

Create The Base:

Beat the butter and sugar for a full 3 to 4 minutes until the mixture looks almost white and has increased noticeably in volume. This incorporates air and creates the foundation for a tender crumb. The mixture should feel light and fluffy when touched.

Add Wet Ingredients:

Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the batter from curdling and ensures even distribution. After all eggs are incorporated, mix in the vanilla until the batter smells wonderfully aromatic.

Combine Everything:

Add the dry ingredients in three additions, alternating with two additions of milk. Begin and end with the flour mixture. Mix just until each addition disappears to avoid overworking the batter which would develop gluten and make the cake tough.

Bake To Perfection:

Pour the batter into your prepared pan and smooth the top with an offset spatula. Bake until the center springs back when lightly touched and a toothpick inserted comes out with just a few moist crumbs. The cake will pull slightly away from the edges of the pan.

Frost With Care:

After the cake has completely cooled, create your frosting by beating butter until light and airy before gradually adding powdered sugar. The heavy cream and vanilla transform it into a silky smooth consistency. Add pink coloring gradually until you achieve your desired shade.

Vanilla is truly the star of this recipe. I splurge on high quality pure vanilla extract because it makes a noticeable difference in the final flavor. Once during a family reunion, my cousin declared these squares "better than bakery cake" and proceeded to eat four in one sitting. That moment cemented this recipe in our family cookbook forever.

Make-Ahead Options

These cake squares are perfect for planning ahead. You can bake the cake up to two days before your event and store it tightly wrapped at room temperature. The frosting can be made a day ahead and refrigerated. Just bring it back to room temperature and give it a quick whip before using. Completely finished squares can be stored in the refrigerator for up to three days, though the texture is best when enjoyed within the first 48 hours after assembly.

Customization Ideas

While pink creates a lovely presentation, this versatile recipe adapts to any color scheme. For baby boys, swap the pink for soft blue. For holidays, use seasonal colors like red and green for Christmas or orange and black for Halloween. The vanilla base works beautifully with flavor additions too. Try adding lemon zest to the batter or almond extract to the frosting. For chocolate lovers, replace ¼ cup of flour with cocoa powder for a light chocolate variation.

Serving Suggestions

These dainty squares shine when served on a white platter or cake stand that highlights their pink beauty. For afternoon tea, pair with Earl Grey or chamomile. At parties, arrange them on a dessert table alongside fresh berries and chocolate truffles for an impressive spread. For extra indulgence, serve with a small scoop of vanilla ice cream on the side. The contrast between the room temperature cake and cold ice cream creates a delightful sensory experience.

Frequently Asked Questions

→ How do I make the cake light and fluffy?

Ensure the butter and sugar are properly creamed until light and fluffy, and don't overmix the batter once the dry ingredients are added.

→ Can I use a different food coloring?

Yes, you can use any food coloring to match your desired theme or occasion. Gel-based colors work best for vibrant hues.

→ What size pan should I use?

A 9x13-inch baking pan is ideal for this recipe. Make sure to grease and line it with parchment paper for easy removal.

→ How do I store the cake squares?

Store the cake squares in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

→ Can I make the frosting ahead of time?

Yes, you can prepare the frosting in advance and store it in the refrigerator. Let it come to room temperature before spreading or piping.

→ Can I make these squares gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.