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Pink Velvet Cake

Deliciously Soft Pink Velvet Cake for Special Celebrations

This Pink Velvet Cake is a visually stunning dessert perfect for special occasions, combining vibrant flavors with a rich texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Provides the perfect structure and softness; no direct substitutions to maintain the cake's texture.
  • 1 tablespoon unsweetened cocoa powder Infuses a rich chocolate flavor without added sweetness; Dutch-process cocoa will deepen the color.
  • 1 tablespoon baking powder Ensures the cake rises beautifully; make sure it's fresh for optimal results.
  • 1 pinch salt Balances the sweetness and enhances flavors; omit if using salted butter.
  • 1 cup unsalted butter Adds a rich, moist texture; substitute with margarine only if necessary.
  • 2 cups granulated sugar Sweetens the cake and contributes to its delightful texture; not recommended for substitutions.
  • 4 large eggs Provides moisture and structure; use room temperature eggs for better mixing.
  • 1 cup buttermilk Adds a subtle tanginess and moisture; can be substituted with milk and a splash of vinegar.
  • 2 teaspoons vanilla extract Enhances the overall flavor profile; consider almond extract for a unique twist.
  • as needed red food coloring Gives the cake its signature vibrant hue; add gradually until your desired color is achieved.
For the Frosting (Optional)
  • 8 oz cream cheese Adds rich, tangy notes that pair well with the cake; soften to spread easily.
  • 4 cups powdered sugar Sweetens and helps to achieve the perfect frosting consistency; sift for a smoother texture.
  • 1 cup heavy cream Makes the frosting light and fluffy; whip until soft peaks form for best results.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • spatula
  • 9-inch round cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions for Mother’s Day Pink Velvet Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together cake flour, unsweetened cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat the softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, then mix in the buttermilk, vanilla extract, and red food coloring.
  5. Carefully fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter evenly into prepared cake pans and bake for 25 to 30 minutes.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks.
  8. Frost with cream cheese frosting generously between the layers and on top before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for optimal results. Gradually add red food coloring for the best hue.

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