Name: Heart Pink Cake with Pink Bow | Have You Seen the Cutest Cake of the Year?
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 ¾ cups granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup whole milk; ½ cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; Pink gel or beet juice; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1–2 tbsp milk; 1 tsp vanilla extract; Pinch of salt; Pink food coloring; Pink bow and edible pearls

Jump to Recipe·Print Recipe

There’s something so magical about soft pinks, creamy frosting, and dainty bows. This Heart Pink Cake with Pink Bow brings all those dreamy vibes into one show-stopping dessert. I made this cake for my daughter’s 6th birthday, and her eyes lit up the second she saw it. It’s more than just a cake. It’s a memory, a mood, and the ultimate expression of sweetness and love.

Whether you’re planning a baby shower, a romantic surprise, or a birthday full of sparkles, this recipe will guide you to create a cake that’s not only beautiful but incredibly delicious. It’s easy enough for beginners, yet so elegant it could grace any Pinterest board.

Let me show you how to make it…

Pink Cake Layers:

table of conents

3. WHY THIS RECIPE WORKS

a z89 heart shaped pink cake fully frosted with smooth butter 10b7d38b ed96 4336 8b8c d950e4f5d041 1 1 compressed — Heart Pink Cake with Pink Bow | Have You Seen the Cutest Cake of the Year? 11

Picture-perfect aesthetic: The soft pink hue and the elegant bow make this cake an Instagram and Pinterest darling.
Kid and adult approved: The delicate vanilla flavor and fluffy buttercream make it a hit across all ages.
Customizable for any event: From Valentine’s Day to a baby shower, this cake fits the theme with just a few tweaks.
Beginner-friendly techniques: No complicated layers or piping. Just simple steps and smooth results.
Trusted ingredients: Whole milk, real butter, and vanilla ensure the flavor is rich and homemade.

4. MISTAKES I MADE

The first time I made this, I tried to cut a heart shape from a round cake pan without letting it cool completely. Big mistake! The edges crumbled and I ended up with a lopsided blob.

Here’s what I learned:

Always let the cake cool fully before shaping.
Use a serrated knife for precise heart edges.
Don’t overmix the batter. Once your wet meets dry, stop when it’s combined.

Lina’s Tips:

Add a drop of beet juice for a natural pink tint.
Chill your cake layers for 15 minutes before frosting to avoid crumbs.
Use an offset spatula to get that smooth, even finish.

I’ve been there, made the mistakes, so you don’t have to!

5. INGREDIENTS + SUBSTITUTIONS

2 ¼ cups all-purpose flour
1 ¾ cups granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole milk (sub: oat or almond milk)
½ cup unsalted butter, melted (sub: coconut oil)
2 large eggs
1 tsp vanilla extract
A few drops pink gel or liquid food coloring (or beet juice)

cake ingredients flat lay on marble – flour, eggs, butter, sugar, milk, pink coloring

Pink Buttercream Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
1–2 tbsp milk
1 tsp vanilla extract
Pinch of salt
Pink gel food coloring (or raspberry juice)

instruction

1. Preheat oven to 350°F. Grease and flour a heart-shaped or two 8-inch pans.

2. Mix flour, sugar, baking powder, soda, and salt.

3. In another bowl, whisk milk, butter, eggs, vanilla, and pink coloring.

4. Combine wet and dry ingredients. Mix just until combined.

5. Pour into pans. Bake 25–30 minutes. Cool completely.

6. Beat butter for frosting. Add sugar gradually, then milk, vanilla, salt, and pink color.

7. Frost cooled cake. Stack layers if needed. Smooth with spatula.

8. Add pink bow and pearls. Chill before serving.

Decorations:

1 pink bow (fondant or premade)
Edible pearls (optional)

Prep Tips:

Bring all ingredients to room temperature.
Chill layers before cutting or frosting.