Fluffy Pink Velvet Cake with Creamy Frosting Bliss
This enchanting Pink Velvet Cake captivates with its soft pink hue and luscious cream cheese frosting, making it perfect for any celebration.
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Spatula
- - Cake pans
- Wire rack
Ingredients
For the Cake
- 1 cup unsalted butter Provides richness and moisture; substitute with margarine for a dairy-free option.
- 1/2 cup vegetable oil Adds moisture and tenderness; can be replaced with canola or sunflower oil.
- 2 cups granulated sugar Sweetness and structure provider; brown sugar can add depth to the flavor.
- 1/2 teaspoon sea salt Enhances flavor; use kosher salt as an alternative.
- 4 large egg whites Provides structure and lightness; whole eggs can change the color but are still an option.
- 1 teaspoon pure vanilla extract Adds aromatic sweetness; almond extract can be a flavorful alternative.
- 1 tablespoon vinegar Reacts with baking soda to help the cake rise; apple cider vinegar or lemon juice work well.
- 1 tablespoon pink gel food coloring Necessary for achieving the cake's eye-catching pink hue; natural alternatives may alter color post-baking.
- 2 cups cake flour Ensures a light, fluffy texture; substitute with all-purpose flour mixed with cornstarch.
- 1 teaspoon baking powder Essential leavening agent that aids in cake rise.
- 1 teaspoon baking soda Essential leavening agent that aids in cake rise.
- 1 cup buttermilk Contributes to tenderness and adds a delightful tang; use regular milk with a splash of vinegar as a substitute.
For the Cream Cheese Frosting
- 8 oz cream cheese Gives the frosting a rich and creamy texture; use full-fat for best results.
- 1/2 cup unsalted butter Ensures a silky smooth consistency; can be substituted with margarine.
- 4 cups powdered sugar Adds sweetness and structure; sift it to avoid lumps in the frosting.
- 1 teaspoon vanilla extract Enhances frosting's flavor; can substitute with almond extract for a twist.
Instructions
Preparing the Cake
- Preheat your oven to 355°F (180°C). While it warms up, prepare three 8” round baking pans by greasing them with butter and lining the bottoms with parchment paper.
- Cream together the unsalted butter, vegetable oil, granulated sugar, and sea salt in a large mixing bowl until fluffy, about 3-5 minutes.
- Incorporate the large egg whites one at a time, mixing well after each addition. Add the vanilla extract and vinegar, stirring until fully combined.
- Add the pink gel food coloring gradually, mixing until you achieve your desired rosy hue.
- Combine the sifted cake flour, baking powder, and baking soda alternately with the buttermilk, folding gently until just combined.
- Divide the batter evenly among the prepared pans. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the layers in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Frosting and Assembling the Cake
- Beat the softened cream cheese and unsalted butter together until creamy. Gradually add powdered sugar, mixing until smooth, then blend in vanilla extract.
- Assemble the cake by layering the cooled cake layers with the cream cheese frosting between. Spread a thin crumb coat around the sides and top, then chill for about 30 minutes.
- Decorate the chilled cake with more frosting, piping designs for a vintage effect if desired.
Notes
Trim browned edges from the cake layers before stacking for a clean look. Store in the refrigerator for stability.