Pink Velvet Cake
This pink velvet cake is a treat that combines visual charm with rich, indulgent flavor, making it a showstopper for any special occasion.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans (2)
- Cooling Rack
- Sifter
- Offset Spatula
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk room temperature
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- Pink food coloring about 1–2 tsp, depending on your desired shade
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare Your Pans and Oven
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick spray.
- Line the bottoms with parchment paper for easy cake release.
- Lightly dust the pans with flour, tapping out the excess.
- Pro tip: Using parchment ensures your cake layers lift out perfectly without sticking or tearing.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together 2 ½ cups flour, 2 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt.
- Whisk to combine evenly.
- Pro tip: Sifting cocoa and flour prevents lumps and keeps the cake extra light.
Step 3: Cream Butter and Sugar
- In a separate bowl, beat ½ cup softened butter with 1 ½ cups granulated sugar until light and fluffy (about 3–4 minutes).
- Add 2 large eggs, one at a time, mixing well after each.
- Stir in 2 tsp vanilla extract.
- Pro tip: Make sure your butter and eggs are at room temperature—it helps everything mix smoothly and keeps the cake tender.
Step 4: Combine Wet and Dry Ingredients
- Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Mix gently until just combined; don’t overmix.
- Add 1–2 tsp pink food coloring and stir until the color is evenly distributed.
- Pro tip: Overmixing can make the cake dense—stop as soon as everything is combined.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
- Pro tip: Cool completely before frosting to prevent the frosting from melting and sliding off.
Step 6: Make the Cream Cheese Frosting
- Beat 8 oz softened cream cheese with ½ cup butter until creamy.
- Gradually add 4 cups powdered sugar, mixing until smooth.
- Stir in 1 tsp vanilla extract.
- Pro tip: Don’t overbeat after adding powdered sugar—it can make the frosting too soft.
Step 7: Frost the Cake
- Place one cake layer on your serving plate. Spread a generous amount of frosting on top.
- Place the second layer on top and frost the top and sides evenly.
- Smooth with an offset spatula for a professional finish.
- Pro tip: Chill the cake for 15–20 minutes after frosting for cleaner slices.
Step 8: Serve and Enjoy
- Slice with a sharp knife and serve immediately, or store in the fridge for up to 3 days.
- Pair with fresh berries or a glass of cold milk for the ultimate treat.
Notes
Nutritional Value (per slice, approx.):
- Calories: 350–380 kcal
- Carbohydrates: 45–50 g
- Sugars: 30–32 g
- Fat: 18–20 g
- Saturated Fat: 10–12 g
- Protein: 4–5 g
- Fiber: 1–2 g
- Sodium: 250–280 mg