Description
This Pink Velvet Cake is a delightful twist on the classic velvet cake, featuring a soft, moist crumb with a beautiful pink hue. Perfect for birthdays, Valentine’s Day, or any celebration, it offers a light almond and vanilla flavor complemented by a creamy, fluffy buttercream frosting. Easy to make and visually stunning, this cake balances sweetness and texture for an irresistible dessert.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup buttermilk
- 2–3 drops pink gel food coloring
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink sprinkles (optional)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper circles to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg whites and extracts: Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract if using, for a classic velvet flavor.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently just until everything is combined to keep the batter light.
- Add color: Gradually add the pink gel food coloring a drop at a time, mixing gently until you achieve your desired shade of pink.
- Bake the cakes: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer onto wire racks to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar one cup at a time, beating until combined. Add vanilla extract, a pinch of salt, and heavy cream or milk one tablespoon at a time until the frosting is smooth and fluffy.
- Assemble and decorate: Frost the cooled cake layers evenly with the buttercream. Optionally, decorate with pink sprinkles for an extra festive touch before serving.
Notes
- For cupcakes, reduce the baking time to 18–20 minutes and use cupcake liners.
- Almond extract enhances the classic velvet cake flavor but can be omitted if preferred or if allergies are a concern.
- Use gel food coloring to avoid altering the batter’s consistency.
- Ensure all ingredients are at room temperature for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 50 mg
