The sight of a classic Pink Velvet Cake always inspires indescribable feelings of happiness, joy, and love inward me! Whenever I desire to brand something extra exceptional for Valentine’second, a birthday, or a baby shower, this is my go-to layer cake. Assembling a layer cake tin be intimidating if it’second your starting time time, only if you follow my tricks on the recipe bill of fare, you lot got this!
What’s inwards This Pink Velvet Cake Recipe?
- Flour: All-role flour gives this cake construction.
- Sugar: Granulated sugar sweetens the cake, piece powdered saccharide sweetens the frosting.
- Leavening: Baking soda as well as baking pulverization combine to make a calorie-free as well as fluffy cake.
- Buttermilk: Adds wet as well as a tangy season, creating a tender cake.
- Eggs: Help reach the cake structure in addition to richness.
- Oil: Vegetable crude oil adds wet to the cake, helping it stay tender long subsequently baking.
- Vinegar: The hole-and-corner element inward velvet cake, white vinegar reacts amongst the baking soda to create an ultra-low-cal cake.
- Vanilla: Pure vanilla extract adds a warm vanilla flavor to this cake.
- Food Coloring: Pink gel food colouring gives this cake together with frosting its enticing pink colour.
- Cream Cheese Frosting: Made from cream cheese, butter, vanilla, as well as powdered saccharide, this frosting is tangy, sugariness, as well as the perfect topping for this cake.
Notes from the Test Kitchen
Pink velvet cake is like to a vanilla cake. The chief difference lies in the colour as well as texture. Pink nutrient colour gives it a fun together with flirty color, piece vinegar and buttermilk make an ultra-moist together with tender texture. This cake is adjacent-level skilful!
Variations on Pink Birthday Cake
Custom Color: This cake doesn’t take to be pink! No thing what your favorite color is, dye this vanilla-flavored cake with your pick of nutrient colour.
Smaller Cake: For a smaller, taller cake, separate the batter evenly between iii half-dozen-inch cake pans too bake for 25-xxx minutes.
How to Make Ahead in addition to Store
Store leftover pinkish velvet cake inwards an airtight container or cake dome in the fridge for up to 3 days. The cream cheese frosting can live made ahead in addition to stored inward an airtight container inwards the refrigerator for up to ii days or in the freezer for upwards to i month. Let thaw before using.
How to Freeze
Freeze fully assembled pinkish velvet cake whole or inward private slices tightly wrapped inward two layers of plastic twine as well as one layer of aluminum foil for upward to three months. Let thaw overnight inwards the fridge earlier enjoying.
Serving Suggestions
Everyone has their own preferences for what they honey to eat alongside a piece of cake! Fresh strawberries together with blueberries, scoops of your favorite water ice cream, or even a hot cup of coffee can all be nice when enjoyed next to your pinkish velvet cake.
Recipe
Pink Velvet Cake Recipe
Ingredients
For the Cake
- two½ cups all-purpose flour 350 grams
- 2 cups granulated sugar 400 grams
- 1 teaspoon baking soda six grams
- i teaspoon baking powder four grams
- ½ teaspoon kosher salt
- 1½ cups buttermilk 341 grams, room temperature (come across bank note)
- three big eggs 150 grams, room temperature
- ½ cup vegetable crude 100 grams
- one tablespoon white vinegar fourteen grams
- 2 teaspoons pure vanilla extract eight grams
- Pink gel nutrient coloring
For the Cream Cheese Frosting
- 8 ounces cream cheese 227 grams, room temperature (one brick)
- ¾ loving cup unsalted butter 170 grams, slightly melted (one½ sticks)
- one tablespoon pure vanilla extract 12 grams
- five cups powdered saccharide 600 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Cake
- Preheat oven to 350°F. Spray 2 eight-inch round cake pans amongst nonstick spray together with line of work the within bottom of each pan with parchment paper. Set aside.
- In a big bowl, stir the flour, saccharide, baking soda, baking pulverization, and salt together. Set aside.2½ cups all-role flour, ii cups granulated sugar, ane teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted alongside the paddle attachment, trounce the buttermilk, eggs, vegetable oil, white vinegar, vanilla extract, together with pinkish gel food coloring together on depression speed but until mixed. Add more nutrient color until the desired shade of pink is reached.i½ cups buttermilk, three big eggs, ½ loving cup vegetable rock oil, 1 tablespoon white vinegar, 2 teaspoons pure vanilla extract, Pink gel nutrient colour
- Pour the moisture mixture into the dry mixture too beat out on a low speed just until mixed. Use a spatula to scrape down sides of bowl. Do non overmix.
- Divide the cake batter evenly between both prepared cake pans (almost 687 grams per pan). The same sum of batter should get in each pan and then that the layers bake upward to the same size.
- Bake for 33-35 minutes, or until a toothpick inserted in eye comes out make clean.
- Remove cakes from oven in addition to allow cakes cool inwards pans for xv minutes earlier removing cakes from pans. Once removed from pans, home the cakes on wire racks to cool completely.
- Once the cakes accept cooled to room temperature, twine the cakes (roll each layer separately then they don’t stick together) completely in nutrient-safety plastic roll too refrigerate for ii hours. This is an important step and so the cakes house upward a bit before adding frosting. Smoothing frosting onto a warm cake volition upshot inwards a crumbled cake.
For the Cream Cheese Frosting
- While the cakes chill, make the frosting: In the bowl of a stand up mixer fitted amongst the whisk attachment, beat the cream cheese, butter, and vanilla extract on high speed until smoothen, near 2 minutes.eight ounces cream cheese, ¾ loving cup unsalted butter, ane tablespoon pure vanilla extract
- Beat inwards the powdered carbohydrate until shine, an additional two minutes.5 cups powdered sugar
For Assembly
- Once the cakes accept chilled, purpose a big serrated knife to cut the dome tops off both cakes and so they both have a apartment summit. You don’t necessitate these dome tops so these tin be used for snacking.
- Place a sparse layer of frosting (virtually 2 tablespoons) in the heart of a cake board or cake plate, then place 1 cake (cutting side facing up) on summit of that frosting. This modest chip 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 beginning layer of cake so place the minute layer of cake(bottom facing upwardly) on peak of the starting time layer of cake.
- Frost a thin layer of frosting about the height and sides of the cake. This thin layer (called a crumb coat) is meant to secure all the crumbs to the cake. This is merely a thin layer of frosting and then it doesn’t take to live perfectly smooth together with it’second okay if you tin still come across the cake through this outset layer of frosting. Use a tool like a cake scraper to polish the frosting out.
- Place the lightly frosted cake inward the freezer for x minutes so the beginning layer of frosting firms upwards a bit.
- Split the remaining frosting into 3 equal parts. Color i bowl low-cal pink, color another bowl a darker pink, then leave i bowl as white frosting. Place these frosting into tipless icing bags (each color in its own bag).
- Remove the cake from the freezer and, starting at the bottom of the cake alongside the darker pink frosting, pipe frosting all around the bottom tertiary of the cake. This doesn’t have to live a bang-up stripe – nosotros’ll live smoothing this out later on.
- Take the lighter pink frosting too piping it around the center section of the cake, and so take the white frosting and pipe it around the summit tertiary of the cake likewise equally on the pinnacle of the cake.
- Use the cake scraper to smoothen the frosting around the sides together with peak of the cake. Do this gently and 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 ane bowl. Color this whatsoever shade of pinkish you’d like, so piping circles about the acme of the cake using a big round icing tip (like a Wilton 1A).
- Place the cake back into the freezer for well-nigh x minutes but to firm upwardly those frosting details.
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Becky’second tips
- Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
- You tin can besides use sour cream or plainly Greek yogurt in home of the buttermilk.
- For a lighter, fluffier cake, swap the all-purpose flour for cake flour.
- In place of the vegetable petroleum, you lot tin purpose canola, avocado, or melted coconut fossil oil.
- You tin can purpose lemon juice inward home of the white vinegar.
- Feel free to modify upward this cake by using a different colour of food color, such as bluish, purple, orangish, or light-green!
- Make certain your ingredients are at room temperature!
- Measure your flour using the spoon-together with-degree method to prevent a dense, dry out cake.
- For a smaller cake, y'all tin can split up the batter betwixt three six-inch cake pans too bake for 25-thirty minutes.
- Let the cakes cool completely before frosting; otherwise, the frosting volition melt off!
- Sift the powdered saccharide to avoid a lumpy frosting.
Storage: Store pink velvet cake inward an airtight container inward the refrigerator for upward to iii days or inward the freezer for upward to iii months.
Nutrition Information
How to Make Pink Velvet Cake Step past Step
Prep: Preheat your oven to 350°F. Spray ii viii-inch circular cake pans alongside nonstick spray together with line the within bottom of each pan with parchment newspaper. Set aside.
Stir the Dry Ingredients: In a big bowl, stir 2½ cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, as well as ½ teaspoon of kosher common salt together. Set aside.
Beat the Wet Ingredients: In the bowl of a stand up mixer fitted alongside the paddle attachment, beat out ane½ cups of buttermilk, iii big eggs, ½ loving cup of vegetable crude, one tablespoon of white vinegar, 2 teaspoons of pure vanilla extract, and approximately pinkish gel food colouring together on depression speed only until mixed. Add more than food color until the desired shade of pink is reached.
Divide the Batter: Pour the moisture mixture into the dry mixture and vanquish on a depression speed simply until mixed. Use a spatula to scrape downwards the sides of the bowl. Do non overmix. Divide the cake batter evenly between both prepared cake pans (virtually 687 grams per pan). The same amount of batter should go inward each pan and so that the layers bake upwards to the same size.
Bake the Cakes: Bake for 33-35 minutes, or until a toothpick inserted inwards the center comes out make clean. Remove cakes from oven together with permit cakes cool inwards pans for xv minutes earlier removing cakes from pans. Once removed from the pans, home the cakes on wire racks to cool completely. Once the cakes have cooled to room temperature, roll the cakes (twine each layer separately and then they don’t stick together) completely in nutrient-safe plastic twine and refrigerate for 2 hours. This is an important stride then the cakes business firm upwardly a chip before adding frosting. Smoothing frosting onto a warm cake will issue inward a crumbled cake.
Make the Frosting: In the bowl of a stand up mixer fitted amongst the whisk attachment, beat out viii ounces (1 brick) of cream cheese, ¾ loving cup (i½ sticks) of unsalted butter, too ane tablespoon of pure vanilla extract on high speed until smooth, about 2 minutes. Beat inward v cups of powdered carbohydrate until smooth, an additional two minutes.
Secure the Cake: Once the cakes take chilled, purpose a big serrated knife to cut the dome tops off both cakes and so they both take a apartment height. You don’t require these dome tops so these can live used for snacking. Place a sparse layer of frosting (most 2 tablespoons) inward the middle of a cake board or cake plate, and so home 1 cake (cut side facing upwards) on elevation of that frosting. This minor scrap of frosting helps to secure the cake to the cake board then the cake doesn’t slide around during decorating.
Stack the Layers: Add a generous layer of frosting on peak of that showtime layer of cake and then home the second layer of cake(bottom facing upward) on acme of the beginning layer of cake.
Crumb Coat the Cake: Frost a sparse layer of frosting around the meridian and sides of the cake. This sparse layer (called a crumb coat) is meant to secure all the crumbs to the cake. This is but a thin layer of frosting and then it doesn’t take to live perfectly smooth in addition to it’second okay if you lot tin yet run into the cake through this beginning layer of frosting. Use a tool like a cake scraper to polish the frosting out. Place the lightly frosted cake inward the freezer for ten minutes and so the first layer of frosting firms upwards a flake.
Frost the Cake: Split the remaining frosting into three equal parts. Color 1 bowl low-cal pinkish, color another bowl a darker pink, then exit one bowl every bit white frosting. Place these frosting into tipless icing bags (each color inward its ain pocketbook). Remove the cake from the freezer together with, starting at the bottom of the cake amongst the darker pink frosting, pipage frosting all around the bottom tertiary of the cake. This doesn’t have to be a groovy stripe – nosotros’ll live smoothing this out afterwards. Take the lighter pink frosting and pipe it about the middle section of the cake, and then have the white frosting as well as pipe it around the elevation third of the cake too every bit on the summit of the cake.
Pipe on Decorations: Use the cake scraper to smoothen the frosting around the sides too height of the cake. Do this gently and so you’re smoothing it out simply non scraping it all off. Place the extra frosting you take away(patch lightly scraping the cake) into a bowl. Take all of the remaining frosting together with combine it into one bowl. Color this any shade of pink you lot’d similar, and so pipe circles about the meridian of the cake using a big round icing tip (similar a Wilton 1A). Place the cake back into the freezer for virtually 10 minutes simply to business firm up those frosting details.
Pink velvet cake is a moist, vanilla-flavored cake that has been dyed pink alongside food coloring! It has a rich, tangy cream cheese frosting to residue out the sweetness of the cake.
Pink velvet cake tastes similar an ultra-moist vanilla cake. Layers of cream cheese frosting add together tanginess for an indulgent treat!
While the concept for both cakes is the same, cherry velvet cake contains cocoa powder and red nutrient coloring, while pinkish velvet cake remains predominantly vanilla-flavored too is dyed with pinkish food color. Both cakes include tangy dairy that reacts with the baking soda to create a light, velvety crumb, thence the advert!
A dry out cake can be caused by two things. You may accept measured the ingredients incorrectly, or you lot mightiness take overmixed the batter. It’s of import to spoon in addition to level your ingredients if y'all’re not using a scale, as well as it’second of import to take a low-cal hand when mixing the batter.
If your cream cheese frosting is too sparse, add cornstarch, one tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is too thick, add together milk, one tablespoon at a fourth dimension, until the frosting reaches your desired consistency.
More Cake Recipes To Try
- Vanilla Cake amongst Strawberry Filling
- Black Magic Cake
- Gooey Butter Cake
- Texas Sheet Cake
- Banana Pudding Poke Cake
- Strawberry Pound Cake
- Yellow Cake amongst Milk Chocolate Buttercream