Pink Velvet Cake
A fun and delightful Pink Velvet Cake that adds a pop of color to any occasion with its rich flavor and moist texture.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cocoa powder
Wet Ingredients
- 1 cup unsalted butter, softened Make sure to soften to room temperature.
- 1 cup buttermilk Can be substituted with milk mixed with vinegar or lemon juice.
- 3 large eggs
- 1 tablespoon vanilla extract
- to taste drops red food coloring Adjust for desired vibrancy.
For the Frosting
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Mix well.
- Add the softened butter, buttermilk, eggs, vanilla extract, cocoa powder, and food coloring. Beat on medium speed until smooth and well combined, about 2-3 minutes.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and mix until fluffy.
- Frost the cooled cakes with the cream cheese buttercream frosting and enjoy!
Notes
Serve Pink Velvet Cake on a nice dessert plate, and it’s perfect for any occasion. You can add fresh fruit or a dusting of powdered sugar on top for an extra touch. It pairs well with coffee or tea, making it a delightful afternoon treat. Store in an airtight container at room temperature for up to three days; refrigerate for up to a week.