Description
This Pink Velvet Cake recipe features moist, vibrant pink cake layers paired with a dreamy cream cheese frosting. Perfectly balanced with subtle cocoa and a splash of buttermilk, this cake is a stunning treat for celebrations or any special occasion. Follow the simple steps to create a beautifully frosted masterpiece that’s as delightful to look at as it is to eat.
Ingredients
Scale
For the Moist Pink Velvet Cake Layers
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder (unsweetened)
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Pink gel food coloring (adjust to desired shade)
For the Dreamy Cream Cheese Frosting
- 16 oz (two 8-oz blocks) cream cheese, softened
- ½ cup unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep Like a Pro: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure the cake layers release easily after baking.
- Mixing the Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, white vinegar, vanilla extract, and eggs. Add pink gel food coloring gradually until you achieve a vibrant pink shade that suits your preference.
- Combining Wet and Dry: In a separate large bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt. Gradually pour the wet ingredients into the dry and mix on low speed with an electric mixer or by hand just until combined, careful not to overmix to maintain tender cake layers.
- Baking to Perfection: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Crafting the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add sifted powdered sugar, one cup at a time, beating until fully incorporated and fluffy. Stir in vanilla extract and a pinch of salt for balance.
- Assembling Your Masterpiece: Once cake layers are fully cooled, place one layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting on top, then carefully place the second cake layer. Apply another layer of frosting on top.
- Decorate and Dive In! Frost the sides of the cake evenly with the remaining cream cheese frosting using an offset spatula to smooth it out. Decorate with sprinkles, fresh berries, or edible flowers as desired. Slice and enjoy your stunning pink velvet cake!
Notes
- Ensure all wet ingredients are at room temperature for the best batter consistency.
- Do not overmix the batter to keep the cake tender and moist.
- If you prefer a deeper pink color, add more gel food coloring in small increments.
- Let the cake cool completely before frosting to avoid melting or sliding of the frosting.
- The cream cheese frosting can be stored covered in the refrigerator for up to 3 days; bring it to room temperature and re-whip before using.
