Description
Create a stunning Valentine’s Day centerpiece with this vibrant pink and white tie-dye cake. Combining ease with high-impact aesthetics, this retro-inspired dessert features moist layers and creamy vanilla frosting topped with classic maraschino cherries.
Ingredients
- 2 boxes white cake mix
- Large egg whites (per package directions)
- Canola oil
- Water
- Unsalted butter, softened
- Powdered sugar
- Heavy cream
- Vanilla extract (clear preferred)
- Pink gel food coloring
- Maraschino cherries with stems
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans with non-stick baking spray.
- In a large bowl, use a hand mixer to beat the cake mix, egg whites, water, and oil until the batter is smooth and fully combined.
- Divide the batter into two separate bowls; leave one white and add pink gel coloring to the other until it reaches a bold, vibrant shade.
- Create the marble effect by alternating 1/4 cup scoops of pink and white batter into the pans.
- Bake for 28-32 minutes, or until a toothpick comes out clean, then let the cakes cool completely.
- Whip the butter, powdered sugar, cream, and vanilla in a stand mixer until stiff peaks form, then tint portions with pink gel coloring.
- Trim the cake layers for an even stack, apply frosting between layers, and cover with a thin crumb coat before chilling for 30 minutes.
- Apply a warm pink frosting drip along the edges, pipe a central heart design, and finish with decorative dollops and maraschino cherries.
Notes
To achieve the most vibrant pink swirls, ensure you use gel food coloring rather than liquid drops, which can alter the batter’s consistency. If you are working in a warm environment, chill your mixing bowl before whipping the frosting to ensure those decorative dollops hold their sharp, professional shape.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American