Pink Princess Cake Recipe


  1. Preheat oven to 350 degrees.

    In a medium-sized bowl, cream together butter and sugar with an electric mixer. Beat in eggs, one at a time. Then stir in vanilla.

    Stir a small amount of pink food coloring into the milk and set aside. In another bowl, combine salt, baking powder, and flour. Add to batter alternately with colored milk. Beat until smooth and creamy, about 1 minute.

  2. Divide batter between one 8-inch round cake pan and one 6-inch round cake pan, each sprayed generously with nonstick cooking spray and lined with circles of waxed paper or parchment paper.
  3. Bake 30 to 35 minutes. The smaller cake may be done a few minutes before the bigger cake. Cakes should be golden brown. When touched lightly, they should not leave fingerprints.
  4. Cool in pans 10 to 15 minutes, then carefully remove by placing a plate or rack over each cake pan and inverting the cake onto it. Cool another 10 to 15 minutes before frosting.

Excerpted from Pink Princess Cookbook by Barbara Beery. ©2006 Gibbs Smith

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