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Pink and gold cake, great for parties, baby showers, or any fun get together. Strawberry flavored and not hard to make! #pink #pinkandgold #gold #cake #dripcake #babyshower #baby #girlsbabyshower #atablefullofjoy #cakedecorating #easydecorating
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Pink and Gold Cake

Pink and gold cake, great for parties, baby showers, or any fun get together. Strawberry flavored and not hard to make!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Decorating Time 40 minutes
Total Time 45 minutes
Servings 15 slices
Calories 156kcal
Author Lisa

Ingredients

For the cake:

  • 1 batch vanilla cake
  • 1 tbs vanilla bean paste
  • Pink food coloring gel or liquid
  • ½ teaspoon -1 teaspoon Strawberry oil I used Loran’s Strawberry Oil

For the strawberry vanilla buttercream:

For the ganache drip:

  • ½ cup pink candy melts
  • 5-10 bright white candy melts
  • 2 tbs heavy whipping cream

Other items

  • Pink and gold sprinkles*
  • Medium sized pink candy balls
  • 6 inch cake pans
  • 6 inch cake boards
  • 1 M piping tip
  • Piping Bag
  • Squeeze bottle for the drip
  • Cake scraper smoother

Instructions

  • Preheat the oven to 325°F and prep you cake rounds with butter and a dusting of flour.
  • Whip up a batch of my easy vanilla cake mix BUT use the 1 tbs vanilla bean paste instead of extract. Extract will work but I wanted to see the pretty vanilla flakes in the cake for this.
  • Divide the batter in half and add ½-1 teaspoon of strawberry oil and pink food coloring to one half. Although everyone says not to taste the raw batter I do and that’s how I determine how much strawberry taste I want. Strawberry oil is super potent so you don’t need a ton. Also, use as much pink food coloring until you get the color you want.
  • To make the cake have a strawberry swirl when you cut into it use a use a cookie scoop or spoon to add a ⅓ of the vanilla and ⅓ of the strawberry cake batter into each 6 in cake round. Alternate adding a scoop of each batter and then use a knife to swirl the batter together.
  • Bake the cake on the second to lowest cake rack for 25 minutes or until cakes are cooked through.
  • While the cakes cool whip up a double batch of my easy vanilla buttercream.* Add in the ¼ teaspoon strawberry oil, taste and if it needs more add in another ¼ tsp. Dip a toothpick into some dark purple food gel and wipe it off into frosting. Mix it in completely- this will help make the white buttercream even whiter.
  • Once cooled, level the cakes if needed (most likely you won’t need to). I do like to frost the cakes while they are frozen so if you have time pop them in the freezer for 20-40 minutes. If not don’t worry.
  • Place a dab of frosting on the cardboard cake round and then place the bottom cake layer on the round. Add a nice layer of frosting onto the cake, then repeat with the next two layers.
  • Crumb coat the cake and then stick in the freezer for 10 minutes.
  • Final coat the cake and if you need tips on how to get a smooth coat see my notes in the post above. Stick back in the freezer and make your ganache.
  • For the ganache combine the ½ cup pink candy melts, 5 white candy melts, and 2 tbs whipping cream. Microwave for 30 seconds and then stir until the mixture is smooth. If the ganache is too hot pink add a few more white candy melts and stir until they are melted and you get the color of pink you desire.
  • Allow the ganache to cool until it isn’t hot but still liquid, place in your squeeze bottle and test a drip on the edge of a bowl. If the drip runs all the way to the bottom it is still too hot. If it is too cold it won’t drip well at all.
  • Add the drip around the top edge of the cake and then fill in the top of the cake.
  • Add sprinkles to the drip right after you add it to the cake. Then stick the cake in the fridge until the drip sets up (about 10 minutes). This will prevent sliding of the ganache when you add decorations on top.
  • Using the 1M tip and piping bag pipe on top swirl. Add more sprinkles and the pink candies.
  • Enjoy!

Notes

*I bought pink and gold sprinkles of different shapes and sizes and then mixed them. You can also by premixed sprinkles. *I made one batch of vanilla buttercream and one batch of strawberry buttercream but in the end it wasn’t necessary.
 
Also note that the nutrition facts are probably not correct since it is trying to calculate using generic frosting and cake mix as ingredients instead of my personal recipes.

Nutrition

Calories: 156kcal | Carbohydrates: 30g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 243mg | Potassium: 21mg | Sugar: 17g | Vitamin A: 30IU | Calcium: 77mg | Iron: 0.7mg