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How to Bake Strawberry Cake with Natural Pink Food Dye
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Pink Food Color - Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
30 minutes
This moist and fluffy Strawberry Cake with Natural Pink Food Dye is a bakery-style dessert made with real strawberry flavor and colored beautifully using Natural Pink Food Color - Water Soluble Extract. Perfect for birthdays, Valentine’s Day, or any celebration, this cake combines a rich strawberry flavor with a soft, tender crumb and a naturally vibrant pink hue. The recipe is simple: mix the dry and wet ingredients separately, combine them with the natural extract, and bake until golden and fragrant. Top it with your favorite frosting for a stunning, naturally pink dessert that’s as delicious as it is beautiful.
Ingredients
For the Cake
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2 ½ cups (310g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (115g) unsalted butter, softened
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½ cup (120ml) vegetable oil
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1 ¾ cups (350g) granulated sugar
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4 large eggs, room temperature
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2 tsp vanilla extract
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2 tsp Natural Pink Food Color - Water Soluble Extract
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½ cup (120ml) whole milk
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½ cup (120ml) buttermilk
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½ cup (120g) strawberry puree (fresh or frozen strawberries blended until smooth)
For the Strawberry Frosting
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1 cup (230g) unsalted butter, softened
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3 ½ cups (440g) powdered sugar, sifted
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2 tbsp heavy cream or milk
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2 tbsp strawberry puree
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1 tsp vanilla extract
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½ tsp Natural Pink Food Color - Water Soluble Extract (for enhanced color)
Directions
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy (about 3–4 minutes).
Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract, strawberry puree, and Natural Pink Food Color - Water Soluble Extract. Mix until evenly colored.
Combine Mixtures: Alternate adding the dry ingredients and milk/buttermilk mixture to the batter, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
Bake: Divide the batter evenly between pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting: In a bowl, beat butter until creamy. Gradually add powdered sugar, alternating with cream and strawberry puree. Add vanilla and Natural Pink Food Color Extract, then beat until smooth and fluffy.
Assemble: Spread frosting between cake layers and over the top and sides. Decorate with fresh strawberries if desired.
Recipe Note
10 Frequently Asked Questions
1. Can I use fresh or frozen strawberries for the puree?
Yes! Either works—just thaw frozen strawberries first and blend until smooth.
2. Is Natural Pink Food Color safe to use?
Absolutely. It’s made from plant-based ingredients and free from synthetic dyes.
3. How strong is the color from Natural Pink Food Color - Water Soluble Extract?
It produces a beautiful, soft-to-vivid pink hue depending on the amount you use.
4. Can I make this into cupcakes instead?
Yes! Bake at 350°F (175°C) for about 18–20 minutes for perfectly pink cupcakes.
5. What frosting pairs best with this cake?
Strawberry buttercream, vanilla cream cheese frosting, or whipped cream frosting.
6. Can I substitute milk for buttermilk?
Yes, buttermilk adds more moisture and tenderness. For a substitute, add 1 tsp vinegar or lemon juice to ½ cup milk and let sit for 5 minutes.
7. How do I store leftover cake?
Keep in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
8. Can this cake be frozen?
Yes. Wrap layers tightly and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
9. Why is my cake not pink enough?
Add a few more drops of Natural Pink Food Color Extract until the desired shade is reached.
10. Can I make this recipe vegan?
Yes, use plant-based butter, dairy-free milk, and egg replacer or applesauce for the eggs.