Are you ready for a cake that’s as fun to make as it is to eat? This Pink Blender Cake is a total showstopper! It’s soft, fluffy, and bursting with a beautiful pink hue. The best part? It’s made using a blender! Yep, that’s right—just toss all the ingredients in, blend it up, and pour it into a pan. No mixer, no fuss, just cake magic. Trust me, once you’ve tried this easy, colorful cake, you’ll be hooked!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Pink Blender Cake
This isn’t just any cake—it’s a celebration in a pan! Here’s why this Pink Blender Cake will quickly become a favorite:
Easy and Quick: The beauty of this cake is in its simplicity. You literally blend everything together in one go. No mixers, no extra bowls, and cleanup is a breeze!
Beautiful Pink Color: The vibrant pink hue of this cake is sure to impress. It’s perfect for birthdays, celebrations, or whenever you want to add a little color to your dessert spread.
Light and Fluffy: Despite being so easy to make, this cake has a wonderfully airy texture. It’s sweet without being overly rich—just the right balance of flavor and fluffiness.
Perfect for Any Occasion: Whether you’re celebrating a special event or just looking to treat yourself, this Pink Blender Cake is versatile enough to serve at any gathering. It’s a cake that steals the show every time!
Customizable Frosting: Feel free to get creative with the frosting! You can go with a classic buttercream, or try something fun like a cream cheese frosting, or even a whipped cream topping. The cake is delicious no matter how you dress it up!
Ingredients
Here’s what you’ll need to make this super simple, pink-tastic cake:
Flour: All-purpose flour forms the base of this cake, giving it a soft and tender crumb.
Sugar: A little sweetness goes a long way. This cake is sweet, but not overly so—it lets the other flavors shine.
Baking Powder: This is your leavening agent, ensuring the cake rises beautifully and stays light and airy.
Salt: Just a pinch! It helps to balance out the sweetness and enhance all the other flavors.
Eggs: Eggs provide structure and moisture, helping the cake come together and giving it that soft, tender texture.
Butter: For richness and flavor. Butter makes everything taste better, right?
Vanilla Extract: A splash of vanilla adds a lovely aromatic note to the cake.
Milk: Helps to create a smooth batter and adds moisture to the cake.
Pink Food Coloring: This is what gives the cake its signature beautiful pink hue. You can use a natural food coloring, or go with a traditional pink food dye.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get to the fun part—making the cake!
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour your cake pan, or line it with parchment paper.
Blend the Ingredients: In a blender, add the flour, sugar, baking powder, salt, eggs, butter, vanilla extract, milk, and pink food coloring. Blend everything together on medium speed for about 30 seconds, or until the batter is smooth and well combined.
Pour the Batter: Pour the batter into your prepared cake pan, spreading it evenly with a spatula.
Bake to Perfection: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and bounce back when gently pressed.
Cool and Frost: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, frost with your favorite frosting and decorate as desired.
Serve and Enjoy: Slice up a piece of this fluffy, pink goodness, and enjoy every bite!
Nutrition Facts
Servings: 8
Calories per serving: 300
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Pink Blender Cake
This Pink Blender Cake is lovely on its own, but here are some ideas for pairing it with fun sides or toppings:
Fresh Berries: Serve with a handful of fresh strawberries, raspberries, or blueberries for a pop of color and a fresh contrast to the sweetness of the cake.
Whipped Cream: Add a dollop of freshly whipped cream on top to make the cake feel even more indulgent and creamy.
Ice Cream: This cake pairs beautifully with a scoop of vanilla or strawberry ice cream. The cold, creamy treat perfectly complements the warm, soft cake.
Fruit Compote: A drizzle of fruit compote, like strawberry or raspberry, can add an extra layer of flavor to each bite.
Mint Garnish: Fresh mint leaves not only add a nice touch of color but also bring a refreshing flavor to balance out the sweetness of the cake.
Additional Tips
Here are a few extra ideas to make your Pink Blender Cake even better:
Use Room Temperature Ingredients: For the best texture, make sure your eggs, butter, and milk are at room temperature before you start mixing. This helps the batter come together more smoothly.
Adjust the Color: If you want a deeper pink color, add a little more food coloring until you reach your desired shade. But remember, a little goes a long way!
Flavor Variations: You can easily swap out the vanilla extract for other extracts, like almond or coconut, to give the cake a different flavor twist.
Make it a Layer Cake: If you’re feeling fancy, bake this cake in two round pans and stack the layers for a layered cake effect. Add frosting in between each layer for extra indulgence.
Storage Tips: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have frosting on top, it’s best to keep it refrigerated.
FAQ Section
Q1: Can I use a different color for this cake?
A1: Absolutely! If you prefer a different color, just swap out the pink food coloring for any shade you like, from pastel blue to vibrant purple.
Q2: Can I make this cake ahead of time?
A2: Yes! You can bake the cake a day or two ahead. Just store it in an airtight container until you’re ready to frost and serve.
Q3: How do I store leftovers?
A3: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’ve added frosting, store the cake in the fridge for freshness.
Q4: Can I freeze Pink Blender Cake?
A4: Yes! Freeze the cake layers before frosting for up to 2 months. To thaw, simply leave the layers at room temperature for a couple of hours before frosting.
Q5: Can I make this cake gluten-free?
A5: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the consistency of the batter, as gluten-free flour can behave differently.
Q6: Can I add mix-ins to the batter?
A6: Definitely! Try adding chocolate chips, sprinkles, or even chopped strawberries to the batter for an extra flavor boost.
Q7: What can I use instead of butter?
A7: You can substitute the butter with a non-dairy alternative, like coconut oil or a plant-based butter for a dairy-free version of this cake.
Q8: Can I use a hand mixer instead of a blender?
A8: Yes, you can use a hand mixer if you don’t have a blender. Just be sure to mix everything well so the batter is smooth and free of lumps.
Q9: Can I double this recipe for a larger cake?
A9: Yes, simply double the ingredients and bake the cake in a larger pan. Just adjust the baking time as needed.
Q10: Can I make a frosting-free version of this cake?
A10: Absolutely! This cake is delicious on its own, so you can skip the frosting and enjoy it plain, dusted with powdered sugar if you like.
Conclusion
This Pink Blender Cake is proof that you don’t need to overcomplicate things to create a showstopping dessert. It’s easy, quick, and the perfect balance of fluffy, light, and sweet. Whether you’re celebrating a special occasion or just craving a fun dessert, this cake will definitely make a statement. So grab your blender, get mixing, and treat yourself to a slice of pink perfection!
Print
Pink Blender Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Blender
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Blender Cake sneaks in a cooked beet for vibrant color and a healthy twist without affecting the flavor. It’s a fun and creative dessert that uses simple ingredients for a deliciously moist treat.
Ingredients
- 3 eggs, at room temperature
- 3/4 cup avocado oil
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 1 cooked beet
- 1.5 cups all-purpose flour
- 3/4 tablespoon baking powder (check expiration)
- 1/2 teaspoon salt
- Avocado oil spray
- Pink Icing:
- 1/2 cup cream cheese
- 1/2 cup icing sugar
- 1 slice cooked beet (adjust for desired color)
Instructions
- The Cake: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and spray with avocado oil spray. Check that your baking powder and flour are not expired before starting.
- Add all ingredients to a high-powered blender, starting with the wet ingredients. Blend for 15-20 seconds until a thick, pourable batter forms. Do not over-blend.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the cake comes out clean 2 inches from the side. (Mine took 47 minutes.)
- Remove from the oven and let the cake cool. Once cooled, remove from the pan. Dust with powdered sugar or top with the pink icing.
Notes
- If you prefer a more vibrant pink, adjust the quantity of cooked beet in the icing. Taste and texture may vary based on the beet used.
- Make sure to blend only until the batter is pourable to avoid over-blending.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg