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Pink Velvet Cake

This Pink Velvet Cake is soft, pretty, and perfect for parties or birthdays, featuring a lightly chocolatey flavor and a smooth cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk, room temperature
  • 3 large eggs Use room temperature for even mixing.
  • 2 tablespoons cocoa powder Can reduce to 1 tsp for a brighter color.
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 0.5 teaspoon salt
  • as needed Pink food coloring Start with a small amount and add to reach desired color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  6. Stir in vanilla extract, vinegar, and pink food coloring until desired color is achieved.
  7. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
  1. Frost with cream cheese frosting and decorate as desired.

Notes

Store the cake in the fridge if it has cream cheese frosting to keep it fresh. It will stay good for 3-4 days in the fridge. You can freeze cake layers wrapped well for up to 2 months. Let cakes cool fully before frosting to avoid melting the frosting.