Description
Celebrate love with this delightful Valentine’s Day Pink Marble Cake, featuring a tender vanilla crumb swirled with vibrant pink hues. Perfectly moist and fluffy, this cake combines classic flavors with a festive twist, making it an ideal treat for special occasions or any day you want to add a pop of color to your dessert table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 tbsp pink food coloring
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This creates a smooth base for your batter.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to maintain a smooth batter.
- Combine Wet Ingredients: Stir in the vanilla extract and whole milk until everything is well combined, ensuring a consistent texture throughout.
- Fold in Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Create Marble Effect: Divide the batter into two equal parts. Add the pink food coloring to one portion and mix until evenly tinted. Alternate spoonfuls of the pink and plain batter into the prepared cake pans. Use a knife to gently swirl the batters together, creating a marbled pattern without fully blending.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cakes are ready.
- Cool and Serve: Allow the cakes to cool in the pans before removing. Once cooled, they are ready to be frosted or served as is for a festive Valentine’s Day treat.
Notes
- For a more intense pink color, add more food coloring a drop at a time until desired shade is reached.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- You can substitute whole milk with buttermilk for a slight tang and extra moistness.
- Allow cakes to cool completely before frosting to prevent melting or sliding.
- This cake pairs beautifully with cream cheese or vanilla buttercream frosting.
