The sight of a classic Pink Velvet Cake always inspires indescribable feelings of happiness, joy, together with dear inward me! Whenever I desire to brand something extra particular for Valentine’sec, a birthday, or a infant shower, this is my become-to layer cake. Assembling a layer cake tin can live intimidating if it’s your starting time time, but if you follow my tricks on the recipe bill of fare, yous got this!
What’second in This Pink Velvet Cake Recipe?
- Flour: All-role flour gives this cake structure.
- Sugar: Granulated sugar sweetens the cake, patch powdered saccharide sweetens the frosting.
- Leavening: Baking soda as well as baking pulverization combine to make a lite in addition to fluffy cake.
- Buttermilk: Adds moisture and a tangy season, creating a tender cake.
- Eggs: Help hand the cake construction together with richness.
- Oil: Vegetable rock oil adds wet to the cake, helping it stay tender long afterwards baking.
- Vinegar: The hole-and-corner factor inward velvet cake, white vinegar reacts with the baking soda to make an ultra-calorie-free cake.
- Vanilla: Pure vanilla extract adds a warm vanilla flavor to this cake.
- Food Coloring: Pink gel nutrient colour gives this cake as well as frosting its enticing pink color.
- Cream Cheese Frosting: Made from cream cheese, butter, vanilla, and powdered sugar, this frosting is tangy, sweet, as well as the perfect topping for this cake.
Notes from the Test Kitchen
Pink velvet cake is like to a vanilla cake. The primary divergence lies inwards the color as well as texture. Pink food coloring gives it a fun and flirty color, patch vinegar in addition to buttermilk create an ultra-moist and tender texture. This cake is side by side-grade adept!
Variations on Pink Birthday Cake
Custom Color: This cake doesn’t have to live pinkish! No affair what your favorite color is, dye this vanilla-flavored cake amongst your option of nutrient coloring.
Smaller Cake: For a smaller, taller cake, carve up the batter evenly between three half-dozen-inch cake pans and bake for 25-thirty minutes.
How to Make Ahead as well as Store
Store leftover pink velvet cake inwards an airtight container or cake dome in the refrigerator for upward to iii days. The cream cheese frosting can be made ahead as well as stored inwards an airtight container in the refrigerator for up to 2 days or inwards the freezer for upwards to ane calendar month. Let thaw earlier using.
How to Freeze
Freeze fully assembled pink velvet cake whole or in private slices tightly wrapped in ii layers of plastic roll too ane layer of aluminum foil for upwards to three months. Let thaw overnight inwards the refrigerator earlier enjoying.
Serving Suggestions
Everyone has their ain preferences for what they beloved to consume amongst a piece of cake! Fresh strawberries and blueberries, scoops of your favorite water ice cream, or fifty-fifty a hot loving cup of java can all be nice when enjoyed next to your pinkish velvet cake.
Recipe
Pink Velvet Cake Recipe
Ingredients
For the Cake
- ii½ cups all-purpose flour 350 grams
- two cups granulated saccharide 400 grams
- i teaspoon baking soda half-dozen grams
- ane teaspoon baking powder iv grams
- ½ teaspoon kosher table salt
- ane½ cups buttermilk 341 grams, room temperature (encounter note)
- iii large eggs 150 grams, room temperature
- ½ loving cup vegetable oil 100 grams
- ane tablespoon white vinegar xiv grams
- 2 teaspoons pure vanilla extract viii grams
- Pink gel nutrient colour
For the Cream Cheese Frosting
- viii ounces cream cheese 227 grams, room temperature (ane brick)
- ¾ cup unsalted butter 170 grams, slightly melted (1½ sticks)
- one tablespoon pure vanilla extract 12 grams
- v cups powdered carbohydrate 600 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Cake
- Preheat oven to 350°F. Spray ii 8-inch circular cake pans with nonstick spray too business the inside bottom of each pan with parchment paper. Set aside.
- In a big bowl, stir the flour, saccharide, baking soda, baking powder, together with salt together. Set aside.two½ cups all-role flour, ii cups granulated carbohydrate, ane teaspoon baking soda, one teaspoon baking pulverisation, ½ teaspoon kosher common salt
- In the bowl of a stand mixer fitted alongside the paddle attachment, beat the buttermilk, eggs, vegetable crude oil, white vinegar, vanilla extract, together with pink gel nutrient coloring together on low speed just until mixed. Add more nutrient coloring until the desired shade of pinkish is reached.ane½ cups buttermilk, 3 big eggs, ½ loving cup vegetable fossil oil, ane tablespoon white vinegar, ii teaspoons pure vanilla extract, Pink gel nutrient color
- Pour the moisture mixture into the dry mixture together with beat out on a depression speed just until mixed. Use a spatula to scrape downward sides of bowl. Do not overmix.
- Divide the cake batter evenly betwixt both prepared cake pans (almost 687 grams per pan). The same total of batter should go inward each pan and so that the layers bake upwardly to the same size.
- Bake for 33-35 minutes, or until a toothpick inserted inwards eye comes out clean.
- Remove cakes from oven too allow cakes cool in pans for 15 minutes before removing cakes from pans. Once removed from pans, home the cakes on wire racks to cool completely.
- Once the cakes take cooled to room temperature, twine the cakes (wrap each layer separately and then they don’t stick together) completely in food-safety plastic wind and refrigerate for ii hours. This is an of import footstep then the cakes business firm up a bit before adding frosting. Smoothing frosting onto a warm cake volition result inward a crumbled cake.
For the Cream Cheese Frosting
- While the cakes chill, brand the frosting: In the bowl of a stand mixer fitted alongside the whisk attachment, vanquish the cream cheese, butter, together with vanilla extract on high speed until polish, well-nigh 2 minutes.viii ounces cream cheese, ¾ cup unsalted butter, ane tablespoon pure vanilla extract
- Beat inward the powdered carbohydrate until polish, an additional ii minutes.v cups powdered carbohydrate
For Assembly
- Once the cakes have chilled, function a big serrated knife to cut the dome tops off both cakes so they both take a flat superlative. You don’t involve these dome tops so these tin can be used for snacking.
- Place a thin layer of frosting (virtually two tablespoons) in the center of a cake board or cake plate, so home ane cake (cutting side facing up) on height of that frosting. This small flake of frosting helps to secure the cake to the cake board so the cake doesn’t slide around during decorating.
- Add a generous layer of frosting on top of that commencement layer of cake and then place the moment layer of cake(bottom facing upwards) on acme of the beginning layer of cake.
- Frost a thin layer of frosting around the peak in addition to sides of the cake. This thin layer (called a crumb coat) is meant to secure all the crumbs to the cake. This is simply a sparse layer of frosting and then it doesn’t take to live perfectly polish and it’sec okay if yous tin nevertheless see the cake through this get-go layer of frosting. Use a tool similar a cake scraper to smoothen the frosting out.
- Place the lightly frosted cake inward the freezer for x minutes then the offset layer of frosting firms up a flake.
- Split the remaining frosting into iii equal parts. Color i bowl calorie-free pinkish, colour another bowl a darker pinkish, and so go out 1 bowl every bit white frosting. Place these frosting into tipless icing bags (each colour inwards its ain handbag).
- Remove the cake from the freezer and, starting at the bottom of the cake amongst the darker pink frosting, pipe frosting all about the bottom third of the cake. This doesn’t accept to be a nifty stripe – we’ll live smoothing this out afterwards.
- Take the lighter pinkish frosting as well as piping it around the middle department of the cake, so take the white frosting together with pipe it around the peak third of the cake too every bit on the summit of the cake.
- Use the cake scraper to smooth the frosting about the sides and acme of the cake. Do this gently so y'all’re smoothing it out only not scraping it all off. Place the extra frosting yous take away(spell lightly scraping the cake) into a bowl.
- Take all of the remaining frosting as well as combine it into i bowl. Color this any shade of pink you lot’d similar, and so pipe circles about the peak of the cake using a big round icing tip (like a Wilton 1A).
- Place the cake back into the freezer for almost x minutes but to house up those frosting details.
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Becky’second tips
- Buttermilk: If yous don’t have buttermilk, follow this elementary homemade buttermilk recipe.
- You can likewise role sour cream or plainly Greek yogurt inward place of the buttermilk.
- For a lighter, fluffier cake, swap the all-use flour for cake flour.
- In place of the vegetable rock oil, yous tin purpose canola, avocado, or melted coconut petroleum.
- You tin function lemon juice inwards home of the white vinegar.
- Feel gratis to modify up this cake past using a dissimilar colour of nutrient coloring, such every bit blueish, royal, orangish, or green!
- Make sure your ingredients are at room temperature!
- Measure your flour using the spoon-as well as-grade method to forbid a dense, dry out cake.
- For a smaller cake, yous tin can split up the batter betwixt three 6-inch cake pans and bake for 25-thirty minutes.
- Let the cakes cool completely earlier frosting; otherwise, the frosting will melt off!
- Sift the powdered saccharide to avoid a lumpy frosting.
Storage: Store pinkish velvet cake in an airtight container inwards the refrigerator for up to three days or inward the freezer for up to iii months.
Nutrition Information
How to Make Pink Velvet Cake Step by Step
Prep: Preheat your oven to 350°F. Spray 2 viii-inch round cake pans with nonstick spray together with business the inside bottom of each pan alongside parchment newspaper. Set aside.
Stir the Dry Ingredients: In a large bowl, stir 2½ cups of all-function flour, 2 cups of granulated carbohydrate, i teaspoon of baking soda, one teaspoon of baking pulverization, and ½ teaspoon of kosher table salt together. Set aside.
Beat the Wet Ingredients: In the bowl of a stand mixer fitted amongst the paddle attachment, crush i½ cups of buttermilk, 3 big eggs, ½ cup of vegetable crude oil, i tablespoon of white vinegar, two teaspoons of pure vanilla extract, and about pink gel food coloring together on low speed simply until mixed. Add more food colour until the desired shade of pinkish is reached.
Divide the Batter: Pour the moisture mixture into the dry out mixture as well as trounce on a depression speed merely until mixed. Use a spatula to scrape down the sides of the bowl. Do not overmix. Divide the cake batter evenly between both prepared cake pans (nearly 687 grams per pan). The same amount of batter should get inwards each pan and then that the layers bake upwardly to the same size.
Bake the Cakes: Bake for 33-35 minutes, or until a toothpick inserted in the centre comes out make clean. Remove cakes from oven and allow cakes cool in pans for xv minutes before removing cakes from pans. Once removed from the pans, home the cakes on wire racks to cool completely. Once the cakes accept cooled to room temperature, wind the cakes (twine each layer separately and then they don’t stick together) completely in food-condom plastic wrap in addition to refrigerate for ii hours. This is an important stride then the cakes business firm upwardly a fleck earlier adding frosting. Smoothing frosting onto a warm cake volition event inward a crumbled cake.
Make the Frosting: In the bowl of a stand up mixer fitted amongst the whisk attachment, vanquish 8 ounces (i brick) of cream cheese, ¾ loving cup (ane½ sticks) of unsalted butter, in addition to one tablespoon of pure vanilla extract on high speed until polish, nearly 2 minutes. Beat inward five cups of powdered saccharide until smoothen, an additional two minutes.
Secure the Cake: Once the cakes take chilled, function a big serrated knife to cut the dome tops off both cakes so they both accept a flat tiptop. You don’t ask these dome tops then these tin live used for snacking. Place a sparse layer of frosting (almost ii tablespoons) in the eye of a cake board or cake plate, and so place 1 cake (cut side facing up) on acme of that frosting. This small flake of frosting helps to secure the cake to the cake board then the cake doesn’t slide about during decorating.
Stack the Layers: Add a generous layer of frosting on peak of that kickoff layer of cake and then place the moment layer of cake(bottom facing up) on peak of the starting time layer of cake.
Crumb Coat the Cake: Frost a sparse layer of frosting about the pinnacle as well as sides of the cake. This sparse layer (called a crumb coat) is meant to secure all the crumbs to the cake. This is simply a thin layer of frosting and so it doesn’t have to be perfectly smoothen together with it’s okay if you lot tin notwithstanding run across the cake through this beginning layer of frosting. Use a tool like a cake scraper to shine the frosting out. Place the lightly frosted cake in the freezer for ten minutes then the offset layer of frosting firms up a fleck.
Frost the Cake: Split the remaining frosting into three equal parts. Color one bowl lite pink, color some other bowl a darker pink, so leave one bowl as white frosting. Place these frosting into tipless icing bags (each color in its ain purse). Remove the cake from the freezer in addition to, starting at the bottom of the cake alongside the darker pinkish frosting, piping frosting all around the bottom 3rd of the cake. This doesn’t have to be a swell stripe – nosotros’ll be smoothing this out later on. Take the lighter pink frosting in addition to piping it around the middle department of the cake, and so accept the white frosting as well as pipe it around the acme third of the cake also as on the meridian of the cake.
Pipe on Decorations: Use the cake scraper to smooth the frosting about the sides in addition to meridian of the cake. Do this gently so y'all’re smoothing it out only non scraping it all off. Place the extra frosting y'all remove(spell lightly scraping the cake) into a bowl. Take all of the remaining frosting as well as combine it into 1 bowl. Color this any shade of pink yous’d like, and so piping circles around the tiptop of the cake using a large round icing tip (similar a Wilton 1A). Place the cake dorsum into the freezer for virtually 10 minutes simply to house upwardly those frosting details.
Pink velvet cake is a moist, vanilla-flavored cake that has been dyed pink with nutrient colouring! It has a rich, tangy cream cheese frosting to residual out the sugariness of the cake.
Pink velvet cake tastes similar an ultra-moist vanilla cake. Layers of cream cheese frosting add tanginess for an indulgent treat!
While the concept for both cakes is the same, crimson velvet cake contains cocoa powder too crimson nutrient colour, spell pinkish velvet cake remains predominantly vanilla-flavored too is dyed alongside pink food color. Both cakes include tangy dairy that reacts amongst the baking soda to create a lite, velvety crumb, thence the advert!
A dry cake tin be caused past two things. You may have measured the ingredients incorrectly, or yous power have overmixed the batter. It’s of import to spoon together with degree your ingredients if y'all’re not using a scale, and it’sec of import to accept a light manus when mixing the batter.
If your cream cheese frosting is too sparse, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is also thick, add milk, ane tablespoon at a fourth dimension, until the frosting reaches your desired consistency.
More Cake Recipes To Try
- Vanilla Cake alongside Strawberry Filling
- Black Magic Cake
- Gooey Butter Cake
- Texas Sheet Cake
- Banana Pudding Poke Cake
- Strawberry Pound Cake
- Yellow Cake alongside Milk Chocolate Buttercream