Ok guys, I promise I won’t post a recipe next week lol. Cooking and baking is a big part of my life and I truly enjoy both, so I get excited to share fun recipes! I mentioned on my IG (@beautyandthemamablog) that my oldest daughter loves to join me in the kitchen. She randomly requested a pink cake over the weekend, so this is how we wound up here. I am still learning how to bake a good cake, but this came out really, really good! I brought it to a dinner and everyone enjoyed it. Also, who doesn’t love a pink cake? It was so pretty. The cake is sweet with a hint of strawberry and the texture is spongy. A 10 out of 10.
I am steering clear of seed oils and dyes, so I made sure to keep those out of this. This recipe does contain cane sugar, but you could swap for coconut sugar, if you are looking to reduce your refined sugar.
Let’s jump in!!
Ingredients for the cake:
- 1 cup yogurt (can be Greek or regular, just make sure it’s smooth)
- 3 large eggs
- ½ cup extra virgin olive oil or coconut oil
- ¾ cup cane sugar
- 1 ½ cup flour
- 1 ½ teaspoons baking powder
Method:
- Start by preheating your oven to 350 degrees Fahrenheit
- Grease a cake pan with cold butter
- In a medium sized bowl, use a hand mixer to lightly beat the eggs for 30 seconds
- Now, add oil, sugar and yogurt and beat again for 1 minute
- Add flour and baking powder and beat for another minute
- Pour cake mix into pan and bake for 40 minutes
- Let cake cool completely before adding buttercream in the next section
Ingredients for the strawberry buttercream:
- 1 ½ cups of halved strawberries
- ¾ cup cane sugar
- ½ cup unsalted butter, room temperature
- 4 cups confectioners’ sugar
- 3 tablespoons water
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Method:
- In a small saucepan, on medium, heat up all strawberries and sugar, stirring constantly
- The mixture will turn to a thick red syrup, mash the strawberries to extract more of their juice
- Once you see all strawberries looking wilted, carefully strain the syrup over a bowl so none of the strawberries or seeds are present
- Using a large bowl and your hand mixer, beat the butter until it gets creamy
- Add confectioners’ sugar, water, 4 tablespoons strained strawberry syrup, vanilla and pinch of salt
- Beat mixture until everything is well combined
Now you can ice your cooled cake and dig in!
I am going to make this again the weekend before Valentines day and I am going to attempt to make it heart shaped, which should be interesting.
If you make this, tag me in it or leave me a comment.
What are you doing to celebrate Valentines day?! Let me know below!
Until next time,
Lauryn xo
Beauty and the Mama 