Desserts
Pink Cake
Description
Pink Cake recipe from scratch! This moist, delicious cake gets its pretty pink color naturally from beets and a delicious orange rosé wine syrup. Easy and elegant, this fun, girly cake is perfect for birthday party, bridal shower, or any time you are looking for ideas to make a celebration really special.
Ingredients
- 2 medium raw beets about 8 ounces each, peeled and cubed
- 1 ½ cups sugar divided
- 1 ½ cups all-purpose flour
- 1 cup whole wheat pastry flour or swap white whole wheat flour or additional all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick) softened to room temperature, plus additional for greasing the pan
- 3 tablespoons plain nonfat Greek yogurt
- 4 large eggs at room temperature
- ½ cup nonfat milk at room temperature (or any milk you prefer)
- 1 Orange Rose Wine Soak
- ⅔ cup dry rosé wine
- ¾ cup sugar
- 1 tablespoon freshly grated orange zest
- 1 cup freshly squeezed orange juice
- 3 tablespoon unsalted butter
- 1 tablespoon pure vanilla extract
Directions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease a 9x13-inch rectangular pan with butter, or butter and flour a 10-cup (9- or 10-inch) Bundt pan, tapping out the excess.
- Place the beets in a high-powered blender or food processor with 1/2 cup sugar. Pulse a few times then blend into a puree (it will be a little grainy). Measure out 1 cup (there will be extra; save it to mix into a smoothie or even to flavor yogurt).
- In a large mixing bowl, stir together the all-purpose flour, white whole wheat pastry flour, baking powder, and salt. In a separate large bowl, cream 8 tablespoons butter, Greek yogurt, and remaining 1 cup sugar on medium speed until creamy, pale yellow, and evenly blended, about 2 minutes. Add the eggs one at a time, beating until fully incorporated between each. Beat in the beet puree. The mixture will look curdled.
- Add one-third of the flour mixture to the beet mixture. Beat on low speed just until the flour disappears. In turns, beat in half of the milk, then the next one-third of the flour mixture, then the second half of the milk, then the remaining flour mixture. Stir gently, just until the batter evens out.
- Scrape the batter into the prepared pan and smooth the top. Bake just until the middle of the cake is set (your fingers will leave only a small indentation when you press the cake), 40 to 45 minutes (the time is the same whether you bake the cake in a sheet pan or a Bundt pan). While the cake bakes, prepare the rosé cake soak.
- Let the baked cake cool 10 minutes, then pour half of the soak over the cake. Let sit at least 1 hour for the glaze to absorb. If using a Bundt pan, unmold it after 1 hour. If using a sheet pan, let cool completely in the pan.
- When ready to serve, drizzle the remaining soak over the cake. Let sit a few minutes to set. Enjoy!
- In a small saucepan, combine the wine, sugar, orange zest, orange juice, and butter. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes.
- Remove from heat and stir in the vanilla. Let cool to room temperature, then pour over the cake as directed in the recipe.
