Pink Velvet Cake Recipe
Description
Pink Velvet Cake is a stunning and moist dessert with a tender crumb and a beautiful pink hue. This cake has a rich, buttery vanilla flavor with a slight tang from the buttermilk, making it the perfect combination of flavor and texture. It’s ideal for birthdays, baby showers, Valentine’s Day, or any special occasion. Paired with a luscious cream cheese frosting, this cake is as delicious as it is beautiful.
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) buttermilk
- ¼ cup (60ml) vegetable oil
- 1 tsp white vinegar
- 2-3 drops pink food coloring (adjust as needed)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed, for consistency)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 6: Add Oil, Vinegar, and Food Coloring
Stir in the vegetable oil and vinegar. Add the pink food coloring, adjusting the amount until you get the desired shade.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 9: Make the Cream Cheese Frosting
In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract. If the frosting is too thick, add heavy cream (1 tbsp at a time) until you reach the desired consistency.
Step 10: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Add the second layer and frost the top and sides.
Step 11: Decorate and Serve
Decorate with sprinkles, edible flowers, or fresh berries if desired. Slice and serve!
Tips for Success
✔ Use Buttermilk: It adds a tender crumb and slight tang, enhancing the flavor.
✔ Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing.
✔ Do Not Overmix: Overmixing can make the cake dense. Mix just until combined.
✔ Color Control: Add food coloring gradually to get the perfect pink shade.
Servings & Nutritional Info
Servings: 10-12 slices
Per Serving:
- Calories: 450-500 kcal
- Carbs: 55g
- Fat: 22g
- Protein: 5g
- Sugar: 40g
(Nutritional values may vary based on ingredients used.)
Health Benefits of Pink Velvet Cake
🌸 Mood Booster: A visually appealing cake can lift your mood.
🌸 Dairy Benefits: Buttermilk and cream cheese provide calcium for bone health.
🌸 Portion Control: Enjoying in moderation can satisfy sweet cravings without overindulgence.
Frequently Asked Questions (Q&A)
❓ Can I use natural food coloring?
Yes! Beetroot powder or raspberry juice can give a natural pink color.
❓ What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tbsp of vinegar and let it sit for 5 minutes.
❓ Can I make cupcakes instead?
Absolutely! Fill cupcake liners ¾ full and bake at 350°F (175°C) for 18-22 minutes.
❓ How do I store this cake?
Store in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving.
❓ Can I freeze the cake?
Yes! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw and frost before serving.
This Pink Velvet Cake is the perfect balance of beauty and taste, making any occasion extra special! 🎂💕 Let me know if you need any modifications or variations. Happy baking! 😊