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My go-to pink vanilla squares have become what everyone requests at baby showers, kids' birthdays, and whenever we need something sweet and eye-catching. The soft, airy vanilla base looks stunning against the smooth pink topping, making a treat that wows before you even take your first bite.
I first whipped these up when my little niece turned five and wanted "something pretty and pink." Seeing her eyes light up when I showed her the finished treats taught me that sometimes the easiest recipes bring the biggest smiles.
Key Ingredients
- All purpose flour: Gives these soft squares their perfect foundation
- Baking powder: Makes everything fluffy but sturdy enough for the topping
- Unsalted butter: Adds richness and lets you add salt just how you want it
- Granulated sugar: Adds sweetness and helps create that delicate texture
- Large eggs: Hold everything together and make the cake richer
- Vanilla extract: Brings a cozy flavor to both cake and topping
- Whole milk: Keeps everything moist and soft for several days
- Powdered sugar: Makes your topping perfectly smooth with no sugar crunch
- Heavy cream: Turns ordinary frosting into something fancy
- Pink food coloring: Transforms plain buttercream into something magical
Easy Preparation Steps
- Get Ready:
- Heat your oven to 350°F and fix up your pan. Take a moment to put parchment paper in with long edges hanging over the sides so you can lift everything out later. This makes cutting nice squares so much easier.
- Blend Dry Stuff:
- Stir flour, baking powder and salt together in a bowl until they're completely mixed. This stops any clumps of baking powder that might make bitter spots in your finished squares. The stirring also puts some air into the mix.
- Start The Batter:
- Beat butter and sugar together for at least 3 minutes until it looks almost white and gets bigger in volume. This puts air bubbles in and makes your cake turn out tender. When you touch it, the mix should feel light and fluffy.
- Add Liquid Ingredients:
- Put in eggs one at a time, mixing each one completely before adding another. This keeps your batter smooth and makes sure everything mixes evenly. After all eggs are in, add vanilla until you can smell that amazing scent.
- Mix Everything Together:
- Add your dry ingredients three times, switching with two pours of milk. Start with flour and end with flour. Mix just enough to make each addition disappear to keep from overworking the batter which would make your cake tough.
- Bake It Up:
- Pour your batter into the pan and smooth the top flat. Bake until you can lightly touch the middle and it bounces back, and a toothpick comes out with just a few moist bits. The cake will pull away from the pan edges slightly.
- Add The Pink Topping:
- After your cake cools completely, make your frosting by beating butter until it's fluffy before slowly adding powdered sugar. The heavy cream and vanilla turn it silky smooth. Add pink coloring bit by bit until you get the shade you want.
Vanilla really shines in this recipe. I don't mind spending extra on good pure vanilla extract because you can really taste the difference. At our last family get-together, my cousin said these squares were "way better than store-bought cake" and ate four of them back to back. That's when I knew this recipe would stay in our family forever.
Plan Ahead Options
These squares work great when you need to prepare early. You can bake the cake up to two days before your party and keep it wrapped tight at room temperature. You can make the frosting a day ahead and store it in the fridge. Just let it warm up and beat it quickly before using. Finished squares can go in the fridge for up to three days, but they taste best when you eat them within two days after putting them together.
Ways To Mix It Up
While pink looks great, you can change these squares for any color theme. For baby boys, try light blue instead. During holidays, go with colors that match like red and green at Christmas or orange and black at Halloween. The vanilla base tastes great with added flavors too. Try putting lemon zest in the batter or almond extract in the frosting. If you love chocolate, swap out ¼ cup of flour for cocoa powder for a mild chocolate version.
How To Serve Them
These pretty squares look best on a white plate or stand that shows off their pink color. For afternoon tea, they go great with Earl Grey or chamomile. At bigger parties, set them out with fresh berries and chocolate treats for a fancy spread. For an extra special touch, add a small scoop of vanilla ice cream on the side. The mix of room temperature cake with cold ice cream creates an amazing taste experience.
Frequently Asked Questions
- → What makes the cake soft and airy?
Beat the butter and sugar together really well until it's fluffy, and be careful not to overmix once you add dry ingredients.
- → Can I swap the food coloring?
Absolutely, use any color that suits your occasion! Gel-based colors are best for bold shades.
- → What’s the right pan size?
Go for a 9x13-inch pan. Line it with parchment paper and grease it so the cake lifts out easily.
- → How should I store the squares?
Keep them in an airtight container at room temperature for two days, or refrigerate for up to five days.
- → Can I make the frosting ahead?
Sure! Store it in the fridge, then let it sit out to soften before using.
- → Can I use gluten-free flour?
Yes, substitute with a gluten-free blend and double-check all other ingredients for gluten.