Pink Velvet Cake with Strawberry Squeeze Candy Frosting

Indulge in a delightful Pink Velvet Cake that combines the classic richness of red velvet with a charming pink hue. This cake is layered with a unique strawberry squeeze candy frosting that adds a playful twist to the traditional flavors. The cake is moist, tender, and beautifully topped with a sweet and tangy frosting that perfectly complements the cake's velvety texture. A perfect dessert for celebrations or a sweet treat any day!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 1 tablespoon red food coloring
• 1 cup strawberry squeeze candy (or strawberry puree for frosting)
• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract for frosting
• 2 tablespoons heavy cream or milk (for desired frosting consistency)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the oil, buttermilk, eggs, vanilla extract, and red food coloring until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy.
9. Gradually add the powdered sugar, mixing until combined. Add the strawberry squeeze candy (or puree), vanilla extract, and heavy cream, and beat until the frosting is light and fluffy, adjusting the consistency with more cream if needed.
10. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top.
11. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
12. Decorate with additional strawberry candy or fresh strawberries if desired. Slice and serve!