Description
Create a vibrant pool party cake girl recipe that’s perfect for summer celebrations—easy, delicious, and Instagram‑ready!
Ingredients
Scale
- 2 ½ cups all‑purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- ¼ cup whole milk
- 2 tbsp pink food coloring (natural beet juice works too)
- 1 cup fresh strawberries, hulled and diced
- 1 cup ripe banana, mashed
- ½ cup heavy cream
- 4 tbsp powdered sugar
- ¼ tsp vanilla extract (for frosting)
- Fresh pineapple chunks, for garnish
- Edible glitter or pink sprinkles, optional
Instructions
- Prep the pans: Preheat your oven to 350°F (175°C). Grease two 9‑inch round cake pans and line the bottoms with parchment paper.
- Dry mix: In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a stand mixer on medium speed, beat the softened butter and granulated sugar until pale and fluffy, about 3‑4 minutes.
- Add eggs: Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Color the batter: Add pink food coloring and mix until the batter is uniformly pink.
- Combine wet and dry: With the mixer on low, alternately add the dry flour mixture and the liquids (buttermilk + milk), beginning and ending with the flour. Mix just until incorporated; the batter will be slightly thick.
- Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the frosting: In a bowl, whip the heavy cream, powdered sugar, and ¼ tsp vanilla until soft peaks form. Gently fold in the diced strawberries and mashed banana. The frosting should be light, fruity, and spreadable.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of strawberry‑banana frosting over the top. Place the second layer on top and frost the top and sides, creating a smooth “water‑wave” finish.
- Decorate: Press pineapple chunks around the base to mimic a tropical pool edge. Sprinkle edible glitter or pink sprinkles for extra sparkle.
- Serve: Slice and serve immediately, or keep chilled until the party starts. The cake stays moist for up to 4 days when stored properly.
Notes
- Use room‑temperature eggs and butter; they emulsify better and give a lighter crumb.
- If you prefer a deeper pink, add a few more drops of natural beet juice, but be careful not to make the batter too wet.
- For an extra fluffy texture, sift the flour before mixing.
- When folding fruit into the frosting, do it gently to keep the air in the whipped cream.
- 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: pool party cake girl