Pink Velvet Cake
A soft and tender pink velvet cake perfect for celebrations, featuring a tangy cream cheese frosting and a subtle cocoa flavor.
Ingredients
Cake Ingredients
- 2 ½ cups cake flour Spoon and level for accuracy; substitute with all-purpose + 4 tbsp cornstarch per cup if necessary.
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder Use good-quality Dutch-processed for a darker color; natural cocoa gives a slightly sharper flavor.
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened 1 ½ sticks.
- 4 large eggs, room temperature Helps emulsify and gives better volume.
- 1 cup buttermilk Or 1 cup milk + 1 tbsp white vinegar/lemon juice, rested 5 minutes.
- 2 tsp pure vanilla extract
- Red food coloring gel recommended Easier to control color without excess liquid.
Frosting Ingredients
- 1 batch cream cheese frosting Store-bought or homemade (cream cheese, butter, powdered sugar, vanilla).
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment circles for easy removal).
- In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
- Pour in the buttermilk, vanilla extract, and red food coloring. Mix on low until combined. Adjust coloring gradually until you reach your desired pink hue.
Baking
- With the mixer on low, add the dry ingredients in batches, folding or mixing just until combined. Avoid overmixing to preserve a tender crumb.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, rotating pans halfway through if your oven has hot spots. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Frosting and Serving
- Once cooled, spread cream cheese frosting between the layers and over the top. Chill briefly if you want cleaner slices.
- Serve slices slightly chilled or at room temperature. For a brunch spread, serve small slices alongside fruit, coffee, and other treats.
Notes
If stored, covered tightly, the frosted cake will keep at room temperature for up to 24 hours in a cool kitchen. Refrigeration is recommended for longer storage.