If you are looking to bake a colorful declaration of love and pride then this is the cake for you! This moist and fluffy, melt in your mouth pink cake recipe is wrapped in a creamy, dreamy, and light buttercream that is easy to make and so versatile you’ll be whipping it up nonstop! Decorated with rainbow hearts and swirls, this white cake recipe has all the taste and wonderful crumb you’d expect from a delicious cake to celebrate love.

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#LoveIsLove Cake

#LoveIsLove Cake

Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 45 minutes


  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick butter at room temperature
  • 1 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 5 egg whites at room temperature
  • 1 1/2 teaspoons clear vanilla
  • 1 cup whole milk at room temperature
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • Red food gel color
  • Orange food gel color
  • Yellow food gel color
  • Green food gel color
  • Blue food gel color
  • Indigo food gel color
  • Violet food gel color


  1. Preheat oven to 325 degrees.

Pink Cake

  1. Whisk dry ingredients together.
  2. In another bowl, beat butter & sugar together until light & fluffy.
  3. Add oil & incorporate.
  4. Add egg whites & full incorporate.
  5. Add clear vanilla **regular vanilla will work just as well**.
  6. Starting & ending with flour mixture, alternate between flour mixture & milk while being sure to whisk after each addition.
  7. Bake for 30 - 35 minutes or until a cake tester comes out clean.

Vanilla Buttercream

  1. If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter and shortening together until both are well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
  6. Transfer buttercream to a large bowl and begin a second batch.
  7. Once your second batch is whipped up, divide your buttercream among 7 bowls.
  8. In each bowl, add a few drops of food gel color, alternating between red, orange, yellow, green, blue, indigo, and violet.
  9. Whip each bowl of buttercream until color has been fully incorporated.


  1. Once cakes have cooled, level both cakes.
  2. With your first layer of cake on your cake turntable, pipe on a generous amount of vanilla buttercream and smooth over.
  3. Top with your second layer of cake.
  4. Starting from the bottom, and while rotating your cake turntable, pipe on vanilla buttercream in an upward motion.
  5. Using a cake frosting scraper, straight spatula, or offset spatula you will want to smooth your vanilla buttercream. The best way is to hold your smoothing tool upright and gently pressed against your cake while rotating your cake turntable.
  6. Smooth the top of your cake with an offset spatula.
  7. Set in fridge and allow to chill and set for 5 minutes.
  8. After your cake has chilled, outline hearts around your cake with a toothpick.
  9. Outline and fill your hearts with your colored buttercream while alternating between your colors.
  10. Use your remaining colored buttercream to add spirals of rainbow buttercream around the rim of the cake.


  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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