Description
A beautifully crafted pink velvet cake with creamy frosting, perfect for special occasions.
Ingredients
Scale
- 3 cups all-purpose flour (375g)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened (226g)
- 2 cups granulated sugar (400g)
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk (240ml)
- Pink gel food coloring
- 2 cups unsalted butter, softened (452g) for frosting
- 6 cups powdered sugar (720g)
- 3 tbsp heavy cream
- 2 tsp vanilla extract
- Pinch of salt
- White sugar pearls for decoration
- Piping bags fitted with star and petal tips
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together until light and fluffy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate between adding the dry ingredients and buttermilk, blending until the batter is smooth and creamy.
- Add a few drops of pink gel food coloring and mix until you achieve a lovely pastel pink color.
- Evenly divide the batter between the prepared cake pans and bake for 28 to 32 minutes.
- Let the cake layers cool completely before frosting.
- Beat the softened butter until fluffy, then gradually add powdered sugar, heavy cream, vanilla extract, and salt until you get a thick, silky frosting.
- Divide the frosting and tint part of it pink, keeping the rest white.
- Frost the cooled cake with a smooth layer of white frosting and create swirls with pink and white frosting.
- Sprinkle white sugar pearls throughout the swirls before serving.
Notes
Chill the cake for 15 to 20 minutes before slicing for the best presentation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pink velvet cake, dessert, birthday cake, special occasions