Pink Velvet Cake
This pink velvet cake is visually striking and moist, featuring a subtle chocolate flavor, perfect for celebrations with its creamy cheese frosting.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Spoon and level for accuracy; cake flour can be used for a lighter crumb.
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil Neutral oil keeps the cake moist.
- 1 cup buttermilk, room temperature Substitute: 1 cup milk + 1 tbsp lemon juice, sit 5 minutes.
- 3 large eggs, room temperature
- 2 tablespoons cocoa powder, unsweetened
- 1 tablespoon alcohol-free vanilla extract
- 1 tablespoon red food coloring Gel brands give more color with less liquid.
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar Sift if lumpy.
- 2 teaspoons alcohol-free vanilla extract For the frosting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment for an easy release.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until fully combined.
- In a separate bowl, whisk together the oil, buttermilk, eggs, cocoa powder, vanilla, and red food coloring until smooth and uniform.
Baking
- Pour the wet mixture into the dry ingredients. Mix just until no streaks of flour remain — a few small lumps are fine.
- Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to remove large air pockets.
- Bake for 25–30 minutes, rotating pans halfway through if your oven bakes unevenly. A toothpick inserted into the center should come out with a few moist crumbs but not batter.
- Cool the cakes in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto the rack, peel off the parchment paper, and cool completely.
Frosting
- For the frosting: beat the softened butter and cream cheese until smooth and lump-free.
- Add the powdered sugar in batches, mixing on low to start, then increasing speed until fluffy. Stir in the vanilla and taste; add a pinch of salt if it’s too sweet.
Assembly
- When the layers are fully cool, level the tops if needed. Frost the top of one layer, set the second layer on top, then frost the top and sides.
- To achieve a cleaner finish, apply a thin crumb coat, chill for 15–20 minutes, then finish with the final layer.
- Slice and serve. Bring to room temperature before serving for the best texture.
Notes
For a natural tint, beet powder can replace artificial food coloring. Room temperature eggs and buttermilk incorporate more easily and give better volume. Don't skip the parchment — it guarantees your layers come out cleanly.