Pink Little Cake – Princeton, NJ: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (732) 801-8205 to check today's hours. Know the hours? Send them to us.

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1037 Canal Rd, Princeton, NJ 08540

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Address1037 Canal Rd, Princeton, NJ 08540

Phone(732) 801-8205

StyleCake shop

CountySomerset County

Time zoneEastern Time

From city center6.8 mi northeast

About Pink Little Cake

Pink Little Cake serves Princeton from 1037 Canal Rd, 6.8 mi northeast of the Princeton city center.

Our Princeton directory counts 17 bakeries in total, roughly one for every 1,850 residents. If you want to compare, Milk & Cookies sits less than 0.1 mi from here.

Hours were not published with this listing. Most cake shops in Princeton open in the early morning, but phoning (732) 801-8205 first is a good idea.

At a glance

Listed as	Cake shop
Bakeries in Princeton	17
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Cake flavors

ConfettiVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.
Spiced carrotDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.
Gluten-free vanillaVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.
Classic vanilla beanFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.

Fillings

Cookies & cream mousseWhipped vanilla mousse folded with crushed chocolate sandwich cookies, giving a speckled look and soft crunch between layers.
Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.

Frostings & finishes

Swiss meringue buttercreamSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
Cream cheese frostingTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.