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Pink Velvet Cake
Dominique

Pink Velvet Cake

The Pink Velvet Cake is a delightful dessert that features soft, tender layers subtly infused with cocoa and a vibrant pink hue. It's beautifully complemented by a rich, tangy cream cheese frosting, making it an ideal centerpiece for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour (sifted)
  • 1 ½ cups granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs (at room temperature)
  • 1 cup buttermilk (at room temperature)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 teaspoons red food coloring or beet powder
  • 16 ounces cream cheese (full-fat, softened)
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare two 8 or 9-inch round cake pans by greasing and flouring them.
  2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk the eggs until light, then add buttermilk, vegetable oil, vanilla extract, and white vinegar, mixing until well blended.
  4. Stir in the red food coloring or beet powder into the wet mixture until you reach the desired pink hue.
  5. Gradually combine the wet ingredients into the dry ingredients, mixing on low speed until just incorporated.
  6. Divide the batter evenly between the prepared pans and bake for 28-32 minutes or until a skewer comes out clean.
  7. Cool the layers in the pans for 10-15 minutes, then invert them onto wire racks to cool completely.
  8. For the frosting, beat cream cheese and butter together until smooth, add vanilla and a pinch of salt, then gradually mix in the powdered sugar.
  9. Level cake layers if domed, then stack them, frosting between the layers, applying a crumb coat first.
  10. Frost the entire cake with the remaining frosting and chill for at least 30 minutes before serving.

Notes

Ensure ingredients are at room temperature for best results. Sift the dry ingredients to remove lumps and aerate. Store leftovers in the refrigerator.