Pink Drip Cake with Chocolate Frosting

Ingredients:

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Pink food coloring
For the Chocolate Frosting:

1 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup heavy cream
Pinch of salt
For the Pink Drip:

1/2 cup white chocolate chips
Pink food coloring

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set them aside.

2. Prepare the cake batter: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract in another bowl. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Add a few drops of pink food coloring until you achieve your desired shade of pink.

3. Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Make the chocolate frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until well combined and smooth. Stir in the vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. If the frosting is too thick, add more cream, a tablespoon at a time, until the desired consistency is reached.

5. Assemble the cake: Place one layer on a serving plate or cake stand once the cakes have cooled completely. Spread a layer of chocolate frosting over the top. Repeat with the remaining layers, stacking them on top of each other. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula.

6. Prepare the pink drip: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until completely melted and smooth. Stir in pink food coloring until you achieve your desired shade of pink.

7. Decorate the cake: Once the white chocolate is tinted pink, use a spoon to drizzle the pink chocolate over the top edges, allowing it to drip down the sides. You can control the drips’ thickness by adjusting the consistency of the melted chocolate. Decorate the top of the cake with any remaining pink chocolate drips or sprinkles, if desired.

8. Chill and serve: Place the assembled cake in the refrigerator for at least 30 minutes to allow the frosting and drip to set. Slice and serve chilled for best results. Enjoy your beautiful and delicious pink drip cake with chocolate frosting. Top off with colorful macaroons.

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