When I asked Sophie what kind of cupcakes she'd like for her birthday, she told me that she'd like one big cupcake that you could cut up and was pink with pink frosting.  "So, you want a cake, not a cupcake?"  I asked her.  She just shook her head at me and gave me the international look for "Duh."  Which meant that she was ready to turn four.

Luckily for me, I've made a pink layer cake before.  In fact, it was one of two layer cakes I've made before, neither of which were met with much success.  But with a year of cupcake baking under my belt, I decided I was ready to tackle a layer cake again.  I used a recipe for a Cherry Pink Party cake that I found in an old cookbook that was a collection of recipes from the nursing home in my home town.  With Mrs. Alvina Spoden's recipe by my side, I set out to the tall, delicious, and very pink three-layer cake.


The last time I made the cake, I frosted it with a Fluffy White Frosting that has the consistency of marshmallow creme.  It was delicious but very sticky.  Also, it's the kind of thing that has to be done right before serving it, and you pretty much have to eat it all right away.  Knowing that I like to do things ahead and that we wouldn't eat the whole cake in one sitting, I opted to use a Vegan Buttercream Frosting that I've used on lots of cupcakes.  It turned out great, kept the cake moist, and allowed me to make it ahead.  With just a few drops of red food coloring, it was pinktastic.  Either frosting (both included below) is good - which frosting you use mostly depends on when you'll eat it, and whether or not you want to frost it ahead of time.


This recipe is non-dairy right from the start and is most moist if you frost it the same day you make it.  I've tried freezing it and frosting it later, and although it works, it gets a bit dried out.  The other thing to note - it makes a WHOLE LOT OF CAKE.

Print it: Cherry Pink Party Cake              
              Fluffy White Frosting              
              Vegan Fluffy Buttercream Frosting