What makes a Pink Graduation Cake special?

A Pink Graduation Cake is special because it combines the joy of graduation with a visually stunning and delicious dessert. The pink color adds a celebratory and whimsical touch, perfect for commemorating the achievement.

What flavor combinations work well with raspberry buttercream?

Raspberry buttercream pairs wonderfully with vanilla, chocolate, and almond cakes. The tartness of the raspberry complements the sweetness of the cake, creating a balanced and delightful flavor profile.

Can I use other colors for my graduation cake?

Absolutely! While this recipe focuses on pink, you can customize the cake with any colors that represent the graduate's school or personal preferences. Consider using school colors or creating an ombre effect.

How can I make my graduation cake extra moist?

To ensure a moist cake, don't overbake it. Check for doneness with a toothpick, and remove from the oven as soon as it comes out clean. You can also add a simple syrup after baking to enhance moisture and flavor.

Pink Graduation Cake: 7 Amazing Expert Baking Secrets

Name: Pink Graduation Cake: The BEST Celebration Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: For the Vanilla Cake Layers:n3 cups all-purpose flourn2 cups granulated sugarn3 teaspoons baking powdern1 teaspoon saltn1 cup (2 sticks) unsalted butter, softenedn1 cup milkn2 teaspoons vanilla extractn4 large eggsnnFor the Raspberry Buttercream:n1 cup (2 sticks) unsalted butter, softenedn4 cups powdered sugarn1/2 cup raspberry puree (fresh or frozen raspberries, pureed and strained)n1 teaspoon vanilla extractn2 tablespoons milk (or more, to adjust consistency)nPink food coloring (optional, for a more vibrant pink)nnFor Decoration:nPink sprinklesnEdible glitternFondant or gum paste for graduation-themed decorations (optional)

Description

A delicious and beautiful pink graduation cake with vanilla layers and raspberry buttercream, perfect for celebrating achievements.

Ingredients

For the Vanilla Cake Layers:n3 cups all-purpose flourn2 cups granulated sugarn3 teaspoons baking powdern1 teaspoon saltn1 cup (2 sticks) unsalted butter, softenedn1 cup milkn2 teaspoons vanilla extractn4 large eggsnnFor the Raspberry Buttercream:n1 cup (2 sticks) unsalted butter, softenedn4 cups powdered sugarn1/2 cup raspberry puree (fresh or frozen raspberries, pureed and strained)n1 teaspoon vanilla extractn2 tablespoons milk (or more, to adjust consistency)nPink food coloring (optional, for a more vibrant pink)nnFor Decoration:nPink sprinklesnEdible glitternFondant or gum paste for graduation-themed decorations (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.nIn a large bowl, whisk together the flour, sugar, baking powder, and salt.nIn a separate bowl, cream together the softened butter and sugar until light and fluffy.nBeat in the eggs one at a time, then stir in the vanilla extract.nGradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.nDivide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.nLet the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.nIn a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy.nStir in the raspberry puree and vanilla extract. Add milk, one tablespoon at a time, until the buttercream reaches your desired consistency. If desired, add a few drops of pink food coloring for a more vibrant pink.nOnce the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on a serving plate or cake stand. Spread a generous layer of raspberry buttercream over the top, repeating with the second and third layers.nFrost the entire cake with the remaining raspberry buttercream, creating a smooth and even finish.nDecorate the cake with pink sprinkles, edible glitter, and fondant or gum paste decorations.nPlace the completed cake in the refrigerator for at least 30 minutes to allow the buttercream to firm up before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 450
Sugar: 45g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg