Pretty in Pink Cake
Recipe GLPR2994a7b4e54f4f
A stunning three-layer chocolate cake with creamy vanilla frosting and pink fondant decoration, featuring heart-shaped fondant accents and diagonal pink strips. This elegant celebration cake is ideal for Valentine's Day or any special occasion, with a rich cocoa flavor that pairs beautifully with the sweet fondant finish.
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Ingredients
¾ cup Dutch-processed cocoa powder
¾ cup boiling water
½ cup cold water
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
1½ cups (3 sticks) unsalted butter, room temperature
½ cup vegetable shortening
4 cups confectioner's (powdered) sugar
1 tablespoon pure vanilla extract
2 tablespoons milk, plus additional as needed
Directions
Preheat oven to 350°F (175°C). Grease and flour two round cake pans (9 inches).
In a medium bowl, whisk together the cocoa powder and boiling water until smooth and fully dissolved. Stir in the cold water and 1 teaspoon vanilla extract. Set the chocolate mixture aside.
In another medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the ½ cup room-temperature butter on medium speed for about 1 minute until smooth and light. Gradually add the granulated sugar over 4-5 minutes, beating constantly until well incorporated. Add the brown sugar and continue beating for 3-4 minutes more until the mixture is pale yellow and fluffy, scraping down the bowl occasionally.
Add the eggs one at a time, beating on low speed initially and increasing to medium. Ensure each egg is fully incorporated before adding the next, taking about 1 minute per egg.
On low speed, add about one-third of the flour mixture and mix until almost completely blended. Scrape the bowl. Add about half of the chocolate mixture and blend until mixed. Scrape again. Continue alternating flour and chocolate, ending with the remaining flour, and stir just until combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10-15 minutes, then turn out onto wire racks to cool completely. Once cooled, wrap the cake layers and refrigerate overnight to firm them.
In a medium bowl, beat the 1½ cups room-temperature butter and vegetable shortening together on medium speed until smooth.
Add the 1 tablespoon vanilla extract and beat until well mixed. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will appear dry.
Add 2 tablespoons milk and beat until the frosting is smooth, creamy, and fluffy. Add additional milk as needed to achieve a good spreading consistency. Cover the remaining frosting with plastic wrap.
Trim and level each cake layer with a serrated knife. Slice a thin amount from the sharp edges of the top layer to create rounded edges for the fondant.
Secure the bottom cake layer to a cake board with a dab of frosting. Spread a ½-inch layer of frosting on top of this layer.
Place the second cake layer on top. Apply a thin crumb coat of frosting over the entire top and sides of the cake. Let dry until set to the touch, at least 30 minutes, or refrigerate to speed drying.
Prepare the rolled fondant according to package directions or a separate fondant recipe. Tint about one-third of the fondant pale pink and cover tightly until ready to use.
Rewhip the remaining frosting until fluffy, adding a small amount of milk if needed. Apply a second thin crumb coat over the first one. While still soft, roll the pale pink fondant to ⅛ inch thickness and drape over the entire cake.
Tint the remaining fondant darker pink and white, reserving a small portion pale pink. Roll the darker pink fondant into an 18-inch rectangle, about ⅛ inch thick. Using a ruler and pizza cutter, cut 8-9 strips approximately 18 inches long and ½ inch wide.
Place one strip diagonally across the top and down the sides of the cake, trimming excess with a pizza cutter or knife. Secure the ends with a small amount of clear alcohol (such as vodka). Space additional strips about 1 inch apart, securing ends the same way.
Roll out darker pink and white fondant to ⅛ to ¼ inch thickness. Cut out 3-4 large heart shapes for the top and several small ½-inch hearts for decoration. Let all decorative pieces dry overnight, uncovered, at room temperature.
Place the large heart-shaped fondant pieces on top of the cake. Attach small heart decorations randomly on the strips using a tiny amount of clear alcohol. Place any remaining small hearts around the cake board. Serve the cake at room temperature.
