Description
This Pink Velvet Cake is a stunning twist on the classic red velvet, combining tender crumb and a delicate pink hue that’s perfect for celebrations or anytime you want a delightful treat. With a moist texture from buttermilk and a light vanilla flavor, it’s sure to impress with both taste and appearance.
Ingredients
Dry Ingredients
- 2½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1½ cups granulated sugar
Wet Ingredients
- 1½ cups vegetable oil
- 3 large eggs
- 1 cup buttermilk (or 1 cup milk soured with 1 Tablespoon lemon juice)
- 1 teaspoon vanilla extract
- 3 to 4 drops of pink or red food coloring
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350° F (175° C) and thoroughly grease two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until the mixture is completely combined and free of lumps.
- Beat wet ingredients: In a large bowl, beat together the vegetable oil, eggs, and granulated sugar until the mixture becomes light and fluffy, indicating proper aeration.
- Add buttermilk, vanilla, and coloring: Whisk in the buttermilk and vanilla extract until fully blended, then add 3 to 4 drops of pink or red food coloring and mix until the color is evenly distributed.
- Combine dry and wet ingredients: Gently fold the dry ingredients into the wet ingredients until just combined to maintain a tender crumb; do not overmix.
- Fill pans and bake: Spoon the batter evenly into the prepared pans and bake for 30-35 minutes. Check doneness by gently pressing the center; it should spring back or by inserting a toothpick which should come out with a few moist crumbs.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire cooling rack to cool completely.
- Frost and serve: Once fully cooled, frost the cakes with your desired frosting and enjoy this beautifully pink, moist, and flavorful velvet cake.
Notes
- For buttermilk substitute, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes before using.
- Be careful not to overmix the batter to keep the cake tender and light.
- Use gel food coloring for more vibrant color without altering batter consistency.
- Make sure cakes are completely cooled before frosting to prevent melting.
- This cake pairs well with cream cheese frosting or buttercream.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
