why make this recipe
This Pink Velvet Cake is soft, pretty, and not hard to make. It looks good for parties, birthdays, or a bright treat. It uses simple pantry items and a touch of pink color to make a fun cake.
introduction
Pink Velvet Cake is like a mild red velvet but pink. The cake is tender and tastes lightly chocolatey because of the small cocoa amount. You frost it with cream cheese frosting for a smooth, tangy finish. For another pink dessert idea, try pink coconut snowball cake bars which also make a cheerful table treat.
how to make Pink Velvet Cake
You mix butter and sugar, add eggs, mix flour and cocoa, then add buttermilk and color. Vinegar and baking soda help the cake rise and stay soft. If you like richer ideas, you can look at a red velvet cheesecake cake for a different frosting or filling idea.
Ingredients :
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 3 large eggs
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- Pink food coloring
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Stir in vanilla extract, vinegar, and pink food coloring until desired color is achieved.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with cream cheese frosting and decorate as desired.
how to serve Pink Velvet Cake
Slice the cake with a sharp knife. Serve at room temperature. Add fresh berries or sprinkles on top if you like. The cake goes well with coffee or milk.
how to store Pink Velvet Cake
Store the cake in the fridge if it has cream cheese frosting. Keep it in an airtight container or cover with plastic wrap. It will stay good for 3-4 days in the fridge. You can freeze cake layers wrapped well for up to 2 months.
tips to make Pink Velvet Cake
- Use room temperature eggs and buttermilk for even mixing.
- Do not overmix the batter. Mix until just combined for a tender cake.
- Start with a small amount of pink food coloring and add more to reach the color you want.
- If you want a different filling or richer idea, see this red velvet cheesecake cake for inspiration.
- Let cakes cool fully before frosting to avoid melting the frosting.
variation (if any)
- Make it more pink: reduce cocoa to 1 tsp so color is brighter.
- Make cupcakes instead of rounds. Bake 18-22 minutes for cupcakes.
- Add a thin layer of jam or a cream cheese swirl between layers for more flavor.
FAQs
Q: Can I use oil instead of butter?
A: Yes. Use 3/4 cup vegetable oil for a moist cake. The texture will change a bit.
Q: Can I skip the cocoa powder?
A: You can, but cocoa adds slight flavor and helps the pink color. If you skip it, add a tiny bit of flour or reduce pink to taste.
Q: How do I make cream cheese frosting?
A: Beat 8 oz cream cheese with 1/2 cup softened butter, add 3-4 cups powdered sugar, and 1 tsp vanilla. Mix until smooth.
Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend and check bake time. The texture may differ.
Q: Can I make this ahead?
A: Yes. Bake layers a day ahead, wrap and store in the fridge, then frost the next day.
Pink Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Stir in vanilla extract, vinegar, and pink food coloring until desired color is achieved.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with cream cheese frosting and decorate as desired.
