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Pink Almond Party Cake

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  • Prep 40 min
  • Total 2 hr 20 min
  • Ingredients 12
  • Servings 12
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Party time! Make a pretty pink cake with a kiss of almond flavor.
by Qué Rica Vida Cocina
Updated Jan 5, 2012
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 teaspoons almond extract
  • 6 drops red food color

Garnish

  • 4 oz vanilla-flavored candy coating (almond bark), chopped
  • 2 teaspoons vegetable oil
  • Red food color

Frosting

  • 1/2 cup butter or margarine, softened
  • 1/4 cup shortening
  • 1 teaspoon almond extract
  • 4 cups powdered sugar
  • 4 to 5 tablespoons milk

Directions

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  •  
    2
    Bake and cool as directed on box for 9- or 8-inch rounds.
  •  
    3
    Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
  •  
    4
    Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
  •  
    5
    In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
  •  
    6
    Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
  •  
    7
    Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.

Expert Tips

  • tip 1
    Stir a teaspoon of almond extract into a container of Betty Crocker® Whipped fluffy white frosting for a fast and delicious frosting.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Party time! Make a pretty pink cake with a kiss of almond flavor.
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