Ingredients:
For the Cake:
.2 1/2 cups all-purpose flour
.1 1/2 cups sugar
.1 tsp baking soda
.1 tsp baking powder
.1/2 tsp salt
.1/2 cup unsalted butter, softened
.1/2 cup vegetable oil
.4 large eggs
.1 cup buttermilk
.1 tbsp vanilla extract
.2 tsp white vinegar
.2-3 drops pink food coloring (adjust for desired shade)
For the Cream Cheese Frosting:
.8 oz cream cheese, softened
.1/2 cup unsalted butter, softened
.4 cups powdered sugar
.1 tbsp vanilla extract
.2-3 tbsp heavy cream (for consistency)
For Garnishing:
.Edible flowers (optional)
.Pink sprinkles or sugar pearls
.Fresh berries (optional)
Instructions:
1.Prepare the Cake:
.Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans.
.In a large bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
.In another bowl, cream together butter and sugar until light and fluffy. Add in the oil, eggs, and vanilla, beating until combined.
.Gradually add the dry ingredients alternately with the buttermilk, mixing just until combined.
.Stir in white vinegar and pink food coloring to achieve the desired shade of pink.
.Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
2.Make the Frosting:
.Beat the cream cheese and butter together until smooth and creamy.
.Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
.Add heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable.
3.Assemble the Cake:
.Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
.Add the second layer and repeat, then frost the entire cake with a smooth coat of frosting.
4.Decorate:
.Garnish the cake with edible flowers, pink sprinkles, and sugar pearls for a whimsical look. Optionally, add fresh berries for extra color and flavor.
