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Pink Velvet Cake Recipe

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★★★★★

5 from 139 reviews

This Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a soft pink hue and a subtle cocoa flavor. Moist and fluffy, it’s layered with smooth cream cheese frosting, making it perfect for celebrations or whenever you crave a luscious, visually appealing dessert.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups cake flour
  • ½ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract
  • Red food coloring (to achieve desired pink hue)

For Frosting

  • Cream cheese frosting (for topping)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, cocoa powder, baking powder, and salt ensuring an even distribution of leavening agents and cocoa.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color.
  4. Add Eggs: Incorporate the eggs one at a time to the creamed mixture, beating well after each addition to maintain a smooth, emulsified batter.
  5. Add Wet Ingredients and Coloring: Mix in the buttermilk, vanilla extract, and red food coloring until fully combined, achieving the desired pink color throughout the batter.
  6. Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and uniform, being careful not to overmix.
  7. Divide and Bake: Pour the batter evenly into the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting with cream cheese frosting as desired.

Notes

  • Ensure eggs are at room temperature for better incorporation into the batter.
  • Adjust red food coloring quantity based on the shade of pink you prefer.
  • Use cake flour for a tender crumb; all-purpose flour can be substituted but texture may differ.
  • Allow cakes to cool completely before frosting to prevent melting the cream cheese frosting.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Pink Velvet Cake, Cream Cheese Frosting, Moist Cake, Birthday Cake, Valentine Dessert

Find it online: https://tastewithamy.com/pink-velvet-cake-recipe/