Pink Velvet Cake
A stunning dessert that combines the classic rich flavors of red velvet with a delightful pastel pink hue, topped with creamy frosting.
Ingredients
For the Cake
- 2.5 cups 2 1/2 cups all-purpose flour The foundation of our cake, providing a light and airy texture.
- 1.5 cups 1 1/2 cups sugar Sweetens the cake.
- 1 tsp 1 tsp baking powder Helps our cake rise perfectly.
- 1 tsp 1 tsp baking soda Ensures an extra lift and a tender crumb.
- 0.5 tsp 1/2 tsp salt Enhances all the flavors.
- 1 cup 1 cup unsalted butter, softened Adds richness.
- 1 cup 1 cup buttermilk Contributes moisture.
- 2 large 2 large eggs Binds everything together.
- 2 tbsp 2 tbsp cocoa powder Creates a deeper flavor.
- 2 tbsp 2 tbsp pink food coloring Transforms the cake into a beautiful pink masterpiece.
- 1 tsp 1 tsp vanilla extract Infuses aromatic flavor.
- 1 tsp 1 tsp white vinegar Reacts with baking soda for fluffiness.
For Cream Cheese Frosting
- 8 oz 8 oz cream cheese, softened Creamy and tangy, perfect for frosting.
- 0.5 cup 1/2 cup unsalted butter Creates a smooth texture.
- 4 cups 4 cups powdered sugar Sweet and easy-to-spread.
- 1 tsp 1 tsp vanilla extract Complements the cream cheese.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and dusting with flour.
- In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, cream the softened butter and sugar together until fluffy and light, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition until smooth.
- Stir in the vanilla extract and pink food coloring.
- Incorporate the dry ingredients into the wet mixture in alternating batches with the buttermilk, starting and ending with the dry ingredients.
- Lastly, stir in the white vinegar until the batter is smooth.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Frosting
- Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Once the cakes are completely cooled, frost the tops and sides generously.
Serving
- Slice, serve, and enjoy your Pink Velvet Cake!
Notes
Use room temperature ingredients for a smooth batter. To intensify the pink color, feel free to add more pink food coloring. Store leftovers in the refrigerator for up to 3 days.