Description
Indulge in the Delightful Beauty of Pink Velvet Cake. This showstopping dessert is a delightful twist on the classic red velvet cake, boasting a vibrant pink hue and a soft, moist crumb.
Ingredients
Scale
- 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
- 1/4 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 tablespoon pink food coloring
- 8 ounce cream cheese
- 1/2 cup unsalted butter
- 4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined.
- In a separate bowl, whisk together the oil, buttermilk, eggs, vanilla, vinegar, and pink food coloring until the mixture is smooth and well-incorporated.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
- 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 in the pans before removing them.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. Beat in the vanilla and a pinch of salt, then gradually add the powdered sugar, mixing until the frosting is thick and spreadable.
- Once the cakes are completely cooled, frost the top of one layer, then stack the second layer on top. Frost the top and sides of the cake, creating a smooth, even surface. Slice and serve your stunning Pink Velvet Cake!
Notes
Measure ingredients accurately for best results.
Use room-temperature ingredients for a softer crumb.
Avoid overbaking to prevent dryness.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg