Description
This whimsical flamingo cake is a pink showstopper layered with fluffy vanilla sponge, filled with strawberry compote, and topped with pink ombré buttercream. A perfect centerpiece for birthdays, showers, and summer parties, it’s both visually stunning and delicious. Even beginner bakers can tackle this recipe thanks to simple techniques, detailed instructions, and a forgiving buttercream base. It’s tropical, playful, and totally unforgettable.
Ingredients
For Cake:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 cup whole milk
2 tsp vanilla bean paste or extract
1½ cups strawberry compote (store-bought or homemade)
For Buttercream:
2 cups unsalted butter, softened
6–7 cups powdered sugar, sifted
3–4 tbsp heavy cream
2 tsp vanilla extract
Gel pink food coloring (3–4 shades)
Instructions
- Preheat oven to 350°F. Grease and line three 6-inch cake pans.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Add flour and milk in alternating batches. Mix until just combined.
- Divide batter into pans. Bake for 25–30 minutes. Cool completely.
- Make strawberry compote or use high-quality jam.
- Beat butter, then gradually add powdered sugar. Add cream and vanilla. Divide and tint with coloring.
- Assemble cake with layers and strawberry compote.
- Crumb coat and chill. Decorate with ombré buttercream ruffles.
- Top with flamingo and garnish.
Notes
Chill your layers before frosting for easier assembly.
Use high-quality vanilla and strawberries for better flavor.
Let cake sit out 30 minutes before serving for best texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480