Description
A stunning Pink Velvet Cake that combines rich flavors and a delightful pink hue, perfect for celebrating Mother’s Day.
Ingredients
Scale
- 2 ½ cups cake flour
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (to achieve desired pink hue)
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, to the creamed mixture while mixing well after each addition.
- Mix in the buttermilk, vanilla extract, and red food coloring until fully combined.
- Gradually fold in the dry ingredients until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in their pans for ten minutes before transferring them to wire racks to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing to ensure a light and fluffy cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg