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My go-to treat for baby showers, birthday bashes, and sweet gatherings has always been these vanilla squares with pink frosting. The combo of soft, airy cake topped with smooth pink icing makes for a treat that's just as pretty as it is tasty.
The first batch of these squares came about when my niece turned five and wanted "something pretty and pink." Seeing her face light up when I showed her the finished treats taught me that sometimes the easiest recipes bring the biggest smiles.
Key Ingredients
- All purpose flour: Gives these delicate squares their ideal foundation
- Baking powder: Makes them fluffy yet sturdy enough for the topping
- Unsalted butter: Adds richness and lets you adjust the salt to your liking
- Granulated sugar: Brings sweetness and helps create that soft, tender bite
- Large eggs: Hold everything together and add richness to the batter
- Vanilla extract: Brings cozy flavor notes to both the cake and frosting
- Whole milk: Keeps the cake soft and moist for several days
- Powdered sugar: Blends into a smooth, lump-free frosting
- Heavy cream: Makes the frosting extra smooth and creamy
- Pink food coloring: Turns ordinary frosting into something magical
Detailed Directions
- Set Up Everything:
- Heat your oven to 350°F and get your pan ready. Don't skip lining it with parchment paper that hangs over the sides – you'll thank yourself later when you can lift the whole cake out easily for cutting those pretty squares.
- Blend Dry Stuff:
- Grab a bowl and whisk the flour, baking powder and salt together really well. This stops those awful bitter spots from baking powder clumps and adds a bit of fluffiness to the mix.
- Start The Batter:
- Beat your butter and sugar for a full 3-4 minutes until it's almost white and much bigger in volume. When you touch it, it should feel light and fluffy – that's how you know it's ready to make your cake tender.
- Mix In Wet Items:
- Drop in eggs one by one, waiting until each one disappears before adding another. This keeps your batter smooth instead of curdled. After all eggs are in, stir in vanilla until everything smells amazing.
- Put It All Together:
- Add your dry mix in three parts, switching with two pours of milk. Start and finish with the flour mixture. Don't mix too much – just until things disappear – or your cake might turn out tough.
- Bake It Right:
- Pour everything into your pan and smooth the top. Bake until you can touch the middle and it bounces back, or a toothpick comes out mostly clean with just a few crumbs. You'll notice it pulling away from the pan edges slightly.
- Add The Frosting:
- Once your cake is totally cool, make frosting by whipping butter until it's fluffy, then slowly adding powdered sugar. Mix in cream and vanilla for a super smooth texture. Add tiny drops of pink coloring until you get the shade you want.
I always splash out on good quality pure vanilla for this recipe because it really makes these squares stand out. At our last family reunion, my cousin couldn't stop eating them, claiming they were "way better than store-bought cake" before gobbling up four pieces straight. That's when I knew this recipe would stay in our family forever.
Prep In Advance
You can easily plan ahead with these squares. The cake part will stay fresh for two days if you wrap it tightly and keep it on your counter. You can also make the frosting a day early and store it in the fridge – just let it warm up and give it a quick mix before using. Once assembled, the finished squares last in the fridge for three days, though they taste best within two days after putting them together.
Ways To Switch It Up
While pink looks lovely, you can change these squares to match any event. Try light blue for a baby boy shower, or go with red and green for Christmas treats, maybe orange and black for Halloween parties. The vanilla base also works great with added flavors. Toss in some lemon zest to the batter or mix almond extract into the frosting. For chocolate fans, swap out ¼ cup of flour with cocoa powder for a mild chocolate version.
How To Serve Them
These cute squares look best on a plain white platter that makes their pink color pop. They go great with Earl Grey or chamomile tea for afternoon gatherings. At bigger parties, arrange them next to fresh berries and chocolate treats for a fancy dessert table. Want to make them extra special? Add a small scoop of vanilla ice cream on the side – the warm cake with cold ice cream creates an amazing taste experience.
Frequently Asked Questions
- → What makes the cake airy and soft?
Whip the butter and sugar together until light and fluffy. Be gentle when mixing the dry ingredients into the batter to avoid overmixing.
- → Can I pick a different shade?
Of course! Use any food coloring you love. Gel-based ones are best for bold, vibrant tones.
- → What’s the best pan size?
A 9x13-inch pan works just right. Don’t skip greasing and lining it with parchment paper for easy handling.
- → How do I store the leftovers?
Keep the squares in an airtight container for up to 2 days at room temperature or store in the fridge and enjoy within 5 days.
- → Can I prep the frosting early?
Yes, you can! Make it ahead and refrigerate. Let it soften to room temperature before spreading or decorating.
- → How can I make this gluten-free?
Switch out the regular flour for a gluten-free blend. Double-check the other ingredients for any traces of gluten.