Description
Sweet strawberry magic meets Barbie pink cake, a delightful dessert that sparkles with feminine charm. Luscious layers of rosy pink sponge and creamy frosting invite celebration and pure dessert bliss for anyone craving a whimsical treat.
Ingredients
Scale
Cake Ingredients:
- 1 1/2 cups (375 milliliters) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup (200 grams) granulated sugar
Wet Ingredients:
- 1/2 cup (113 grams/1 stick) unsalted butter, softened
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped (or 1/2 cup strawberry puree)
- Red food coloring (optional, to achieve Barbie pink)
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (113 grams/1 stick) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- Red food coloring (optional, to match cake color)
- Fresh strawberries (optional garnish)
- Edible glitter or sprinkles (optional garnish)
Instructions
- Prepare the oven at 350F (175C) and prepare two 8-inch round cake pans with grease and flour or parchment paper.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly.
- Using an electric mixer, cream butter and sugar until the mixture becomes light and airy with a fluffy texture.
- Incorporate eggs individually, ensuring complete integration after each addition, then blend in vanilla extract.
- Alternate adding flour mixture and dairy components (sour cream and milk) to the butter mixture, starting and concluding with flour. Mix until ingredients are just incorporated.
- Gently incorporate chopped strawberries or strawberry puree into the batter. Optional: enhance the pink hue with a few drops of red food coloring.
- Distribute batter evenly between prepared pans, smoothing the surfaces for uniform baking.
- Bake for 25-30 minutes until a toothpick inserted centrally emerges clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip cream cheese and butter in a large bowl until achieving a smooth, creamy consistency.
- Gradually introduce powdered sugar, mixing thoroughly after each addition.
- Blend strawberry puree and vanilla extract into the icing. Optional: adjust color with red food coloring.
- Continue beating until icing reaches a spreadable consistency, adjusting with additional powdered sugar if necessary.
- Position first cake layer on a serving plate or cake stand.
- Apply a generous layer of strawberry cream cheese icing across the first cake layer.
- Carefully place second cake layer on top, then generously frost the entire cake.
- Embellish with fresh strawberries and optional edible glitter or decorative sprinkles.
- Refrigerate for approximately 30 minutes to stabilize the icing before serving.
Notes
- Choose ripe, fresh strawberries for the most vibrant flavor and natural pink color in the cake and icing.
- Soften butter and cream cheese at room temperature to ensure smooth, lump-free mixing and perfect texture.
- Use gel food coloring for more intense Barbie pink color without affecting the cake’s moisture or consistency.
- Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better structure.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 64 mg