Description
Discover the perfect Gemini cake birthday pink recipe—two vibrant layers, fluffy texture, and festive frosting for a memorable celebration.
Ingredients
Scale
- 2 ½ cups (310 g) all‑purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk
- 2 tsp vanilla extract
- ¼ cup (60 ml) strawberry puree (fresh or frozen, thawed)
- ¼ cup (60 ml) raspberry puree
- Pink food coloring (optional, for deeper hue)
- For the frosting:
- 1 cup (230 g) unsalted butter, softened
- 3 cups (360 g) confectioners’ sugar, sifted
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- A pinch of pink food coloring (optional)
Instructions
- Preheat & prep: Set oven to 350°F (175°C). Grease two 8‑inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
- Dry mix: In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Butter & sugar: Using a hand mixer, beat the softened butter and granulated sugar on medium‑high until pale and fluffy, about 3‑4 minutes.
- Eggs & vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine wet & dry: Add the dry flour mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix just until incorporated; over‑mixing will make the cake dense.
- Divide the batter: Split the batter evenly into two bowls. To one bowl, fold in the strawberry puree (and a few drops of pink food coloring if you want a brighter shade). To the other, fold in the raspberry puree.
- Bake: Pour each colored batter into its prepared pan, smoothing the tops. Bake for 22‑25 minutes, or until a toothpick inserted in the center comes out clean. The cakes will rise with a gentle pink dome.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frosting: While the cakes cool, beat the softened butter until creamy. Gradually add confectioners’ sugar, then the heavy cream and vanilla. Beat on high for 2‑3 minutes until light and fluffy. If you’d like a pink hue, add a tiny amount of food coloring and blend.
- Assemble: Place the strawberry‑pink layer on a serving plate. Spread a thin “crumb coat” of buttercream over the top and sides; this locks in crumbs. Chill for 15 minutes.
- Final frosting: Apply a generous layer of buttercream over the crumb‑coated cake, smoothing with an offset spatula. Swirl the frosting with a bench scraper for a rustic finish, or pipe decorative rosettes if you prefer.
- Garnish & serve: Top with fresh strawberry slices, a dusting of edible glitter, or pink sprinkles. Slice, serve, and watch the birthday star’s eyes light up!
Notes
- Room‑temperature eggs and butter incorporate more easily, giving a smoother batter.
- If the fruit purees are too watery, strain them through a fine‑mesh sieve to avoid a soggy crumb.
- For an extra‑moist crumb, replace half the buttermilk with plain yogurt.
- When frosting, start with the butter at a slightly cooler temperature (around 65°F) to prevent a grainy texture.
- Use a cake leveler or a long serrated knife to trim any domed tops for an even stack.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: gemini cake birthday pink