Description
A delightful Pink Velvet Cake with a soft, moist texture and rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, finely sifted
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons cocoa powder
- 2 tablespoons pink food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your two 9-inch round cake pans by greasing and flouring them.
- Sift together the all-purpose flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large mixing bowl.
- Cream together the softened butter and sugar until fluffy and pale.
- Incorporate the eggs one at a time into the butter mixture, mixing thoroughly after each addition.
- Add vanilla extract and pink food coloring, mixing until the color is evenly distributed.
- Alternate adding the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Stir in the white vinegar until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Allow the cakes to cool completely on a wire rack.
- Beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Frost the top of one cake layer, place the second layer on top, and continue to frost the sides and top.
- Slice, serve, and enjoy!
Notes
For best results, ensure all ingredients are at room temperature. You may also adjust the pink hue based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg