Go Back

Pink Velvet Cake

A delightful and vibrant cake that combines tender layers with creamy frosting, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • ¾ cup unsalted butter, softened For a creamy texture.
  • ½ cup vegetable oil Adds moisture.
  • 1 ½ cups granulated sugar Balances tartness of frosting.
  • ¼ teaspoon sea salt Enhances flavors.
  • 6 large egg whites Room temperature for even mixing.
  • 1 tablespoon pure vanilla extract Provides aromatic flavor.
  • 1 tablespoon vinegar Helps with the cake's tenderness.
  • ¼ teaspoon pink gel food coloring Gives signature color.
  • 3 cups cake flour Creates a light and airy cake.
  • 2 teaspoons baking powder Aids in the rise.
  • ½ teaspoon baking soda Contributes to fluffiness.
  • 1 ¼ cups buttermilk Adds moistness.
Frosting Ingredients
  • 2 cups unsalted butter, softened For smooth consistency.
  • ¼ teaspoon sea salt Balances sweetness.
  • 6-7 cups powdered sugar Essential for texture.
  • 8 oz cream cheese, softened Adds rich flavor.
  • 1 tablespoon pure vanilla extract Enhances frosting flavor.
  • pink gel food coloring and red gel food coloring For decorating.
  • edible glitter spray (optional) For added sparkle.

Method
 

Preparation of the Cake
  1. Preheat your oven to 355°F (180°C). Grease three 8-inch round baking pans with cold butter and line the bottoms with parchment paper.
  2. In a large bowl or stand mixer, combine ¾ cup softened butter, ½ cup vegetable oil, 1 ½ cups sugar, and ¼ teaspoon sea salt. Beat until light and fluffy.
  3. Gradually incorporate half of the egg whites, mixing well, followed by the remaining egg whites. Beat until thick.
  4. Add 1 tablespoon vanilla extract and 1 tablespoon vinegar, mixing until well combined.
  5. Slowly add ¼ teaspoon pink gel food coloring, blending a pea-sized amount at a time.
  6. Sift in half of the cake flour, along with all of the baking powder and baking soda. Stir in the 1 ¼ cup buttermilk and mix until just combined.
  7. Sift in the remaining flour and fold gently. Evenly distribute the batter in prepared pans.
  8. Bake for 15-18 minutes, or until a toothpick comes out with a few crumbs.
  9. Allow layers to cool in the pans for 8 minutes before transferring to cooling racks.
Frosting Preparation
  1. Once the cake layers are cooled, trim any golden edges.
  2. In a large bowl, beat 2 cups softened butter until creamy. Gradually add ¼ teaspoon sea salt and 6-7 cups powdered sugar.
  3. Incorporate 8 oz cream cheese, mixing until smooth, then add 1 tablespoon vanilla extract.
Assembling the Cake
  1. Place a small dollop of frosting onto your serving plate. Add the first cake layer, spreading ⅓ cup frosting over the top.
  2. Repeat with subsequent layers and apply a thin crumb coat of frosting over the cake.
  3. Chill the cake in the freezer for 10 minutes.
  4. Decorate using piping bags and different frosting colors.

Notes

Ensure all ingredients are at room temperature for better mixing. For moistness, let buttermilk sit out before using. Cake flour is essential—do not substitute.