Pink Velvet Cake – Top Food

Here’s a stunning and delicious recipe for Pink Velvet Cake, a soft and moist dessert with a gorgeous blush hue. Perfect for special occasions like birthdays, baby showers, or just because!

Ingredients:

For the cake:

2 1/2 cups (310g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (120ml) vegetable oil
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup (240ml) buttermilk
Pink gel food coloring (start with 1/4 teaspoon and adjust for desired color)

For the frosting:

8 oz (226g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons heavy cream or milk (adjust for desired consistency)

Instructions:

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

2. Prepare the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:

In a large bowl, using a hand or stand mixer, beat the softened butter, oil, and sugar until light and fluffy (about 2-3 minutes).

4. Add the wet ingredients:

Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and vinegar.

5. Incorporate the dry ingredients and buttermilk:

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Add pink gel food coloring to the batter and mix until the color is evenly distributed. Adjust the amount of food coloring to achieve your desired shade.

6. Bake the cake layers:

Divide the batter evenly among the prepared pans and smooth the tops.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Make the cream cheese frosting:

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and heavy cream or milk until the frosting reaches your desired consistency.

8. Assemble the cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
Repeat with the second and third layers, then frost the sides and top of the cake.

9. Decorate:

Decorate with sprinkles, edible glitter, or fresh flowers for an extra special touch.

10. Serve and enjoy:

Slice and enjoy this beautiful, velvety pink cake with friends and family!

Tips:

Buttermilk substitute: If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using.
Make-ahead option: The cake layers can be baked and frozen (wrapped tightly) for up to 2 months. Thaw and frost when ready to assemble.
Storage: Store the frosted cake in the refrigerator for up to 5 days.

This Pink Velvet Cake is as beautiful as it is delicious—a treat that will brighten any celebration!