Millennial Pink Cake

Millenial Pink is the new black! It's as delicious as it looks. The additional of tofu gives this cake a boost of protein!

  • Servings
  • Prep Time
    30 Min
  • Cook Time
    30 Min

Cooking Directions


  • Preheat oven to 350°F.
  • In a clean and dry bowl, mix together all dry ingredients. Sift and set aside.
  • Meanwhile, blend tofu with water until smooth in a blender.
  • Using a whisk, incorporate wet ingredient into the dry little by little until it’s just combined without any dry chunks. Make sure not to overmix.
  • Grease and line two 8” cake pans with parchment, and divide and pour the batter into equal amounts.
  • Bake for about 25-30 minutes or until the tooth pick inserted in the middle comes out dry.
  • Take it out of the oven, and flip it on to a cooling rack and let cool.
  • Use it to build a cake, or freeze it airtight for later use.


  • Combine sugar and water in a heavy pot and cook.
  • Meanwhile, start whipping egg whites with a pinch of salt until it reaches soft peak.
  • When the syrup cooks to 235°F, quickly remove from heat and add to the meringue as it whips.
  • Continue whipping the meringue at full speed to get maximum volume then pull down the speed to medium.
  • The mixture will look broken at first, but it will start to come together to create emulsified buttercream.
  • Add in food coloring until it reaches the desired color, and take it off the mixer when done.
  • Use to build a cake, or put away in airtight container and keep in a cool space, away from direct light.

This recipe was created by Baby One More Bite.



  • 1 pkg. House Foods Tofu Soft
  • 2½ cups cake (or all-purpose) flour
  • 2 cups sugar
  • ½ cup dry buttermilk
  • 1 tsp. baking powder
  • ¼ cup water


  • 1¼ cups sugar
  • ¼ cup water
  • 4 egg whites
  • 2 sticks butter (1 cup), cubed and soft
  • pinch of salt
  • All natural red coloring (such as India Tree brand)


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