Pink Lady Cake

This cake has been waiting for an appearance for over 3 months. It was the cake that my daughter chose for her birthday back in November, but because it was pink (due to strawberry puree) and that makes me think of Valentine's Day, I saved it until now.

My daughter was very specific about how she wanted her cake. It ended up being a 9*13-inch cake and a 6-inch round. I wasn't going to post this recipe originally, but the cake was so delicious that I changed my mind.
The cake has almost a velvet texture and the flavor is unbelievable. The strawberry puree makes the cake so delicious and the best part is that it isn't in a artificial way.

This would be a perfect sweet to share with someone/multiple someones' for V-day. It would also be perfect to share some other time, if you already have your dessert for this coming weekend planned. All I know is this cake is delicious, pink and fun to share with a crowd. I will definitely make it again when a pink cake is in demand.

The original recipe comes from Sky High, in which the cake is called Strawberry Butter cake, but the recipe I used I found on smitten kitchen. I used a cream cheese frosting that I was familiar with and that I knew would hold up to some decorating.



Recipe for Pink Lady Cake



Cream Cheese Frosting from Martha Stewart
2 sticks unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time (scraping down the sides of the bowl occasionally), and then vanilla; mix until smooth.

The frosting can be made up to 3 days in advance. Refrigerate until needed, then bring to room temp and beat until smooth before using.