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Pink Velvet Cake

Fluffy Pink Velvet Cake That Celebrates Every Occasion

Delight in the joy of our Pink Velvet Cake, a stunning dessert perfect for celebrations that combines rich cocoa with a captivating pink hue.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups cake flour Cake flour offers a fine texture; all-purpose flour can be a substitute with adjustments.
  • 0.5 cups cocoa powder Unsweetened cocoa is recommended; Dutch-processed can be used for a darker flavor.
  • 1 tablespoon baking powder Check for freshness to ensure effectiveness.
  • 0.5 teaspoon salt Just a pinch improves sweetness perception.
  • 0.75 cups unsalted butter Allow butter to reach room temperature for optimal creaming.
  • 1.75 cups granulated sugar Can be reduced slightly if desired.
  • 4 large eggs Use at room temperature for better emulsification.
  • 1 cups buttermilk Milk mixed with vinegar can be a substitute.
  • 2 teaspoons vanilla extract Use pure vanilla for best results.
  • Red drops food coloring Add gradually until desired hue is achieved.
For the Frosting
  • 8 oz cream cheese Make sure it's softened for easy spreading.
  • 2 cups powdered sugar Sift for a lump-free result.
  • 0.5 cups butter Room temperature butter whips up better!
  • 1 teaspoon vanilla extract Again, pure vanilla yields the best taste!

Equipment

  • Electric mixer
  • 9-inch Round Cake Pans
  • mixing bowls
  • spatula

Method
 

Step-by-step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and dusting with flour.
  2. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar for about 3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the buttermilk, vanilla extract, and food coloring until combined.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  9. Once cooled, frost the top of one layer with cream cheese frosting, top with the second layer, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to keep the cake light and fluffy.

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