Description
Indulge in the captivating allure of Pink Velvet Cake, a showstopping confection that combines the irresistible flavors of a classic red velvet cake with a stunning pink hue. This decadent treat is the perfect centerpiece for any celebration, from birthday parties to bridal showers. With its moist, velvety crumb and creamy cream cheese frosting, the Pink Velvet Cake is a delightful departure from the norm, guaranteed to wow your guests and satisfy your sweet tooth.
Ingredients
- 2 1/2 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Pink food coloring (to desired color)
- 8 ounce cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure your cakes release easily.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder until well combined.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and pink food coloring until the mixture is smooth and vibrant in color.
4. Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense, tough cake.
5. Divide the batter evenly between the prepared cake pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.
6. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and a pinch of salt, then gradually mix in the powdered sugar until the frosting reaches your desired consistency.
7. Once the cakes have cooled, use the cream cheese frosting to stack and coat the layers. Smooth the frosting on the top and sides of the cake, creating a beautiful, professional-looking finish. Slice and serve your decadent Pink Velvet Cake, and prepare to be showered with rave reviews!
Notes
Baking the perfect Pink Velvet Cake is an art, but with a few simple tips, you can ensure that your creation is a resounding success. Here are some helpful hints to guide you along the way:
Use Room-Temperature Ingredients: Allowing your eggs and buttermilk to come to room temperature before mixing helps them incorporate more easily into the batter, resulting in a smoother, more cohesive texture.
Measure Flour Accurately: Spoon and level your flour instead of scooping it directly from the bag to prevent packing it down, which can lead to a dense crumb.
Don’t Overmix the Batter: Mixing the batter just until the ingredients are combined helps prevent gluten development, keeping your cake light and tender.
Check for Doneness: Use the toothpick test to ensure your cakes are baked through before removing them from the oven. Overbaked cakes can become dry and crumbly.
Chill the Frosting: Refrigerating the cream cheese frosting for 30 minutes before assembling the cake helps it firm up and hold its shape better.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg