Pink vanilla cake squares are soft, buttery sheet cake pieces topped with a thick swirl of pink buttercream.
The cake bakes in one 9×13 inch pan, so you get plenty of even squares without stacking layers. The frosting and tinting are simple, and the finished tray looks bright and cheerful on any dessert table.
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Why This Pink Vanilla Cake Squares Recipe Works
A classic creamed butter method gives this cake a fine, tender crumb. Beating the butter and sugar until pale and fluffy adds tiny air pockets that the baking powder expands in the oven.
Alternating the flour mixture with the milk keeps the batter smooth and prevents tough gluten from forming. Four eggs and a full tablespoon of vanilla give the crumb richness and a rounded flavor.
Baking in a 9×13 inch pan means every piece is the same height, so cutting and frosting go quickly. A simple buttercream with a splash of heavy cream pipes cleanly and takes color evenly.
Ingredients for Pink Vanilla Cake Squares
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened, for the cake
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 1 cup unsalted butter, softened, for the frosting
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract, for the frosting
- 4 drops pink gel food coloring
Softened butter. Butter should dent under a finger but not look greasy. Cold butter will not cream properly, and melted butter makes the cake heavy.
Eggs and milk. Room temperature eggs and milk blend smoothly into the butter, which prevents a curdled looking batter and gives an even crumb.
Baking powder. This is the only leavener, so use fresh powder. It lifts the batter as it bakes and keeps the squares light.
Powdered sugar. Sift it if it looks lumpy so the buttercream turns out silky instead of gritty.
Pink gel coloring. Gel color is more concentrated than liquid, so a few drops tint the frosting without thinning it.
How to Make Pink Vanilla Cake Squares
1. Prepare the pan Heat the oven to 350 degrees F. Grease a 9×13 inch pan and line it with parchment paper, leaving a little overhang to lift the cake out later.
2. Mix the batter base Whisk the flour, baking powder, and salt in a bowl. In a large bowl, beat 1 cup of butter with the granulated sugar for 3 to 4 minutes, until pale and fluffy.
3. Add eggs and vanilla Beat in the eggs one at a time, mixing well after each, then stir in 1 tablespoon of vanilla extract.
4. Add flour and milk Add the dry mixture in three parts, alternating with the milk, and mix just until the batter looks smooth.
5. Bake the cake Spread the batter into the pan and bake for 30 to 35 minutes, until a toothpick in the center comes out clean and the top springs back.
6. Cool completely Cool the cake in the pan for 15 minutes, then lift it out and cool it completely on a rack, or the frosting will melt.
7. Make the frosting Beat 1 cup of butter until creamy, then add the powdered sugar gradually. Mix in the cream and 1 teaspoon of vanilla and beat until fluffy.
8. Tint, frost, and cut Add the pink coloring a drop at a time, spread or pipe the frosting over the cooled cake, and cut it into 20 squares with a knife wiped clean between cuts.
How to Serve Pink Vanilla Cake Squares
Cut the cake into squares just before serving and arrange them on a white platter with sugar pearls or small heart sprinkles. They pair well with a slice of plain vanilla cake on a dessert table, or with fresh strawberry cake and bright lemon layer cake for a colorful spread. For a smaller treat, add a ramekin of vanilla custard on the side.
How to Store and Reheat Pink Vanilla Cake Squares
Keep frosted squares in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days and let them sit out for 30 minutes before serving. Freeze unfrosted cake wrapped tightly for up to 3 months and frost it after it thaws.
Tips and Variations for Pink Vanilla Cake Squares
Chill the frosting briefly. If the buttercream feels soft, refrigerate it for 10 minutes before piping so the swirls hold their shape.
Tint in small steps. Add color one drop at a time, since pink deepens as the frosting rests.
Weigh the flour. Spoon and level the flour or weigh it. Too much flour dries out the cake.
Do not overbake. Start checking at 30 minutes. A dry toothpick means the cake is done.
Use a clean knife. Wipe the knife between slices for sharp edges and tidy frosting.
Swap the flavor. Replace 1 teaspoon of the frosting vanilla with almond extract for a bakery style taste.
Skip the raw batter. Do not taste the raw batter, since it contains raw eggs and flour. Bake the cake fully.
Handle eggs safely. Keep eggs refrigerated until you bake and wash your hands after cracking them. For general egg handling advice, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Pink Vanilla Cake Squares
How do I keep pink vanilla cake squares moist?
Cream the butter well, measure the flour accurately, and pull the cake as soon as a toothpick comes out clean. The milk and four eggs also keep the crumb tender.
Can I make pink vanilla cake squares ahead?
Yes. Bake and cool the cake up to a day ahead, wrap it well, and frost it on the day you serve it.
How much food coloring do pink vanilla cake squares need?
Start with 2 drops of gel coloring and add more until you reach the shade you want. A light pink usually takes about 4 drops.
Can I use a different pan size?
Two 9 inch round pans work, but you would bake for 25 to 30 minutes and cut wedges instead of squares.
Why is my buttercream grainy?
Powdered sugar can clump, so sift it before mixing. Beating for a full 2 to 3 minutes also helps the frosting turn smooth.
Pink Vanilla Cake Squares with Buttercream Frosting
Equipment
- 9×13-inch baking pan
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Wire rack
- Piping bag with star tip
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter softened, for the cake
- 2 cup granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- 1 cup unsalted butter softened, for the frosting
- 4 cup powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract for the frosting
- 4 drops pink gel food coloring
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and line a greased 9×13 inch pan with parchment paper.
- Make the batter. Cream the butter and sugar until fluffy, beat in the eggs and vanilla, then alternate the flour mixture with the milk.
- Bake. Bake for 30 to 35 minutes, until a toothpick comes out clean, then cool completely on a rack.
- Make the frosting. Beat the second cup of butter with the powdered sugar, cream, and vanilla until fluffy, then tint it pink.
- Finish. Spread or pipe the frosting over the cooled cake, cut it into 20 squares, and decorate with sprinkles.
