Pink Birthday Cake

I still remember the first time I made a pink birthday cake. It wasn’t for a fancy party or a big crowd.

Just me, my tiny kitchen, and a whole lot of excitement because I wanted to make something that looked as happy as it tasted.

And let me tell you — the moment that soft pink frosting came together and those little butterflies landed on top? It was magic.

There’s something about a cake like this that makes people stop and smile. Maybe it’s the color — soft, gentle, sweet.

Maybe it’s the way the sprinkles and pearls sparkle just enough to feel special. Or maybe it’s the fact that it feels like you made an effort — not just to bake, but to celebrate someone in a way that feels personal.

This cake isn’t complicated. You don’t need to be a pro or have fancy tools. What you do need is a little patience, some love for the process, and a few simple ingredients that work beautifully together.

I’ll walk you through everything — from the soft vanilla sponge to the creamy pink buttercream and every little detail in between.

Let’s make a cake that not only looks gorgeous on the outside but feels special all the way through. Sound good?

Table of Contents

Pink Birthday Cake With Blue Butterflies

Ingredients

For the Vanilla Cake Layers:

2 ½ cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs (room temperature)
1 tbsp pure vanilla extract
1 cup whole milk (room temperature)
½ cup sour cream (room temperature)

For the Pink Buttercream Frosting:

2 cups unsalted butter (room temperature)
6 cups powdered sugar (sifted)
1 tbsp pure vanilla extract
4–6 tbsp heavy cream or milk
Pink gel food coloring (use sparingly for soft pastel pink)

For Decoration:

Edible blue and purple gradient butterfly toppers (printed on wafer paper or rice paper)
Large white edible sugar pearls
Silver and blue sugar dragees
Pink, white, and blue jimmies (sprinkles)
Purple and blue metallic edible spheres (for the top)
“Happy Birthday” acrylic cake topper (gold circular style)
Piping bag with star tip (Wilton 1M or similar)

Instructions

Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
Lightly dust the sides with flour.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together on medium-high until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Alternate adding the flour mixture and milk/sour cream into the batter in three additions, starting and ending with the dry ingredients. Do not overmix.
Divide the batter evenly into the prepared pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Beat butter in a large bowl until creamy and pale (about 4 minutes).
Gradually add sifted powdered sugar, mixing on low to avoid a sugar cloud.
Add vanilla and 4 tbsp cream. Beat for 3 minutes on high until fluffy.
Adjust consistency with more cream if needed.
Tint with a drop of pink gel food coloring and mix thoroughly to achieve a soft pink tone.
Level each cake layer using a serrated knife.
Place the first layer on a cake board or stand. Spread an even layer of buttercream.
Repeat with the second and third layers.
Apply a thin crumb coat over the entire cake and chill for 20 minutes.
Apply a final, smooth coat of pink buttercream with an offset spatula. Use a cake scraper for smooth sides and light texture.
Fill a piping bag fitted with a large star tip.
Pipe 5–6 decorative swirls around the top edge of the cake, evenly spaced.
Press sugar pearls, silver and blue dragees, and sprinkles gently into the frosting in a scattered, whimsical pattern.
Add some around the base and up the sides for a natural cascading effect.
Carefully attach the edible butterfly toppers to the sides and top using a dab of buttercream as glue.
Gently bend the wings for a 3D effect before placing.
Place metallic edible spheres randomly among the piped swirls.
Insert the gold “Happy Birthday” topper into the center of the cake.
Chill the frosted cake before decorating to help the butterflies and sprinkles adhere cleanly.
Use gel-based coloring for vibrant results without thinning the buttercream.
For cleaner edges, dip your spatula in warm water and wipe clean as you smooth the buttercream.

Which Food Coloring Is Safe For a Baby Or Kids’ Pink Birthday Cake?

When baking for kids, it’s important to use gentle and safe coloring options.

Fruit-based powders: Made from strawberries, beets, or raspberries — no additives.
Gel color from clean brands: Some trusted brands make safe colors without harsh dyes.
Liquid plant dyes: Water-based colors made from natural fruits or veggies.
Fresh fruit: Mashed berries or juice added directly to frosting or batter gives light color.

Can I Make a Pink Birthday Cake Without Food Coloring?

Yes, you definitely can! You just need ingredients that give off a pink hue naturally.

Use beet juice or beet powder: A tiny bit goes a long way and gives a strong pink tone.
Crushed strawberries or raspberries: Mix them into frosting or batter for a mild pink shade.
Pomegranate or cherry juice: These juices give a soft pink, especially in buttercream.

Can I Use Natural Ingredients To Color My Pink Cake?

Yes, natural coloring is easy and safer for kids too.

Beetroot powder: Gives a beautiful pink and blends easily into buttercream.
Strawberry powder: Adds color and taste at the same time.
Cherries or raspberries: Use fresh or freeze-dried for a light tint.
Hibiscus water: Steep dried hibiscus flowers in warm water and add to frosting.

How Long Can I Store a Pink Frosted Cake?

Storage depends on how you keep it, but here are some general tips:

At room temp (cool place): 1–2 days, covered.
In the fridge: Up to 4–5 days, in a cake box or airtight container.
In the freezer: Wrap tightly and freeze for up to 2 months (without decorations).

How Do I Prevent My Pink Frosting From Turning Peach Or Orange?

Sometimes pink frosting changes color because of the ingredients or lighting. Try this:

Use gel colors, not liquid: Gel doesn’t fade or shift shades as quickly.
Avoid using yellow-tinted butter: Whip it well or use white butter if available.
Don’t overheat it: High temperature can break down the color.
Refrigerate properly: Store in a cool place and out of sunlight.

Can I Make a Pink Birthday Cake The Night Before?

Yes, and it’s a good idea to do so if you’re short on time.

Fully decorate and chill: Keep it in a cake box in the fridge overnight.
Leave final details for next day: You can add toppers and sprinkles just before serving.
Let it sit out before serving: 30–60 minutes at room temperature for the best texture.

How Do I Keep Edible Butterflies Standing On The Cake?

To keep the butterflies upright and pretty:

Use thick buttercream as glue: Press them gently into swirls or piped dots.
Bend the wings slightly: So they look 3D and don’t fall flat.
Place them last: After chilling the cake, so the surface is firm.
Use toothpicks if needed: For heavier ones, stick them with tiny toothpicks (invisible from the front).

Can I Make a Pink Birthday Cake Without Eggs Or Dairy?

Yes, egg-free and dairy-free versions are easy to make and taste just as good.

Use applesauce or mashed banana: As egg substitutes in sponge.
Try dairy-free butter or margarine: Works well in both sponge and frosting.
Use plant-based milk: Like soy, almond, or oat milk in the batter and buttercream.
Use baking soda + vinegar: This mix helps the cake rise and stay fluffy.

How Do I Make a Pink Ombré Cake?

Ombré means color that fades from dark to light — and it’s easier than it looks.

Divide the batter or frosting: Into 3–4 bowls.
Add more pink coloring in stages: From lightest to darkest.
Layer or frost in order: Start from darkest at the bottom to lightest at the top.
Smooth carefully: Use an offset spatula or scraper to blend the shades together.

What Piping Tip Makes The Swirls On Pink Birthday Cakes?

Those soft, bakery-style swirls are made using star tips.

Use a Wilton 1M: The most popular tip for large, beautiful rosettes.
Try Wilton 2D or 2F: For tighter or more floral swirls.
Hold the piping bag upright: And squeeze gently in a circular motion.

How Do I Transport a Decorated Pink Cake Safely?

No one wants a ruined cake on the way to the party — here’s how to keep it safe:

Use a tall cake box: One that gives space around the decorations.
Chill the cake first: A cold cake is more stable and holds its shape.
Place on a flat surface: Like the car floor, not the seat.
Drive carefully: Avoid sudden stops or sharp turns.
Add delicate toppers later: Carry butterflies or toppers separately and place them on at the venue.

Why Does My Pink Frosting Lose Color In The Fridge?

If your frosting turns dull or loses its bright pink, here’s what might be happening:

Cold air fades colors: Especially natural ones, like beet or berry-based colors.
Light exposure changes pigment: Always cover the cake in a box or wrap.
Too much liquid coloring: Can separate or get absorbed into the buttercream.
Fix by remixing: Let it come to room temp and beat again to refresh the color.