A Pink Lady’s Pink Cake

Despite my efforts to keep my daughter’s wardrobe and toys in varying colours so she isn’t heavily biased towards pink, her favorite color is….pink.

“Pink is my favourite color. I don’t like brown. Yellow is good.” – My 3 year old daughter

I asked her what kind of cake she would like for her birthday, and to no surprise, she said “pink.” Not a chocolate, Dora, or Curious George cake — she wanted a pink cake. We’re still on the no-artificial-food-colouring bandwagon and I had been curious about the pink lady cake recipe, so I decided to go with it.

Upon reading the reviews of the pink lady cake, I learned that it wasn’t as pink after it was baked. Flour and sugar kind of ruin that one. Determined to make a really pink cake, I changed the recipe around a bit to use raspberries and strawberries. Raspberries leak way more colour; I would have considered a cherry cake had they been available at the store, but alas…

Adapted from Smitten Kitchen’s Pink Lady Cake

For the cake
4 1/2 cups cake flour
cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 cup pureed frozen raspberries
1 cup pureed frozen strawberries
8 egg whites
2/3 cup milk

For the cream cheese frosting
3 (8 ounce) packages cream cheese, softened
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
3 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

For the artistically challenged
8 pink macaroons
Dark chocolate shavings

The recipe directions are the same, except the following:

  • I did two layers instead of three (did cupcakes with the extra batter).I didn’t put any frosting on the cupcakes — the cake is going to need it all. Raspberries made the cake a little tart, so the extra sweetness will be appreciated.
  • Be very generous with the frosting between the layers (I wasn’t) or the cake will feel too dense.
  • I’d recommend doing 4 layers (slicing each layer horizontally) to keep the cake moist.