Pink Mannequin Cake

Delicious Pink Mannequin Cake

This pink mannequin cake is a fun and different way to present a cake.

Ingredients for Pink Mannequin Cake

For the Cake:

8 ounces unsalted butter at room temperature
3 cups cake flour
4 ½ teaspoons baking powder
4 whole eggs
½ teaspoon salt
2 cups sugar
2 teaspoons vanilla extract
1 ¼ cups buttermilk

For the Vanilla Buttercream:

2 cups (4 sticks) butter at room temperature
14 teaspoons milk
2 teaspoons vanilla
2 tablespoons powdered egg whites (optional)
One 2 pound bag powdered sugar
Pink food color (optional)


For the Cake:

Preheat the oven to 350 F. Butter or spray the bottom and sides of four fluted pans    of graduating sizes.

Sift together the flour, baking powder and salt. Set aside.

Cream the butter until smooth, then gradually add the sugar until light and fluffy,     then add the vanilla.

Add the eggs one at a time beating well after each addition

Add ⅓ of the sifted dry ingredients, then ½ of the buttermilk. Repeat alternating     with the dry ingredients and the buttermilk, ending with the dry ingredients.

Fill the four pans to ⅔ full. Use extra batter for cupcakes.

Bake the cake layers for 28-32 minutes or until a toothpick inserted into the     center comes out clean.

Let the cake layers cool in the pan for about 10 minutes.

Turn out cakes onto a wire rack and remove the paper from the bottoms.

Cool completely before filling and frosting or freeze for later use.


For the Vanilla Buttercream:

With the flat beater of a stand mixer, on medium speed, cream the butter until     smooth and creamy.

Reduce speed to low. Gradually add the powdered egg whites and then the powdered sugar and mix well.

Still on low speed, add the milk a teaspoon at a time followed by the vanilla. Beat     well until fully incorporated.

Beat on medium speed for 1 -2 minutes.

If the icing is too stiff add a teaspoon of milk, if it is too soft add ¼ cup more     powdered sugar.

Add pink food color to tint buttercream (optional)

Keep in an airtight container at room temperature for up to two days and in the     refrigerator for up to a week.


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