If you are on the hunt for a show-stopping dessert that is as delightful to the eyes as it is to the palate, then the Pink Velvet Cake Recipe will become your new favorite. This luscious cake combines a tender crumb, a subtle tang, and that irresistible blush pink hue that simply makes every bite special. Perfect for celebrations or whenever you want to treat yourself, this Pink Velvet Cake Recipe is a sweet escape wrapped in elegance and charm.
Ingredients You’ll Need
Getting the ingredients ready for this Pink Velvet Cake Recipe is wonderfully straightforward. Each component is carefully chosen to balance flavor, texture, and that gorgeous pink color that makes this cake truly unforgettable.
- 2 1/2 cups all-purpose flour: The backbone of your cake, providing structure and softness.
- 1 1/2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
- 1 teaspoon baking soda: Gives the cake its lift and lightness.
- 1 teaspoon baking powder: Works alongside baking soda to ensure perfect rise.
- 1 teaspoon salt: Enhances all the flavors beautifully.
- 1 1/4 cups buttermilk at room temperature: Adds moisture and a slight tang for depth.
- 1 cup unsalted butter, softened: Creates richness and keeps the cake irresistibly moist.
- 4 large eggs at room temperature: Provide structure and richness.
- 2 teaspoons vanilla extract: Infuses the batter with a warm, comforting aroma.
- 1/2 cup sour cream: Keeps the cake tender and adds a subtle tang.
- 1 to 2 teaspoons pink gel food coloring: The secret behind that iconic Pink Velvet glow without watering down the batter.
- 2 tablespoons cornstarch (optional): For extra tenderness – a little magic powder that keeps every bite melt-in-your-mouth.
How to Make Pink Velvet Cake Recipe
Step 1: Prepare Your Pans and Oven
First things first, preheat your oven to 350°F and get your three 8-inch round cake pans ready by greasing and flouring them, or easier yet, line the bottoms with parchment paper circles. This prep ensures your cake layers will release perfectly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and if you’re using it, the cornstarch. This blend creates the cake’s foundation and ensures even texture throughout each bite.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter with granulated sugar until the mixture is light, fluffy, and pale—about 3 minutes. This step traps air and helps the cake develop that wonderfully soft crumb.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, mixing thoroughly after each addition to keep the batter smooth. Then add vanilla extract and sour cream, which will make the cake tender and add richness.
Step 5: Combine Dry and Wet Ingredients
Add your dry ingredient mixture to the wet ingredients in three parts, alternating with buttermilk starting and ending with the dry mixture. Mix gently until just smooth—overmixing can make the cake tough, so keep it light and kind.
Step 6: Add the Pink Gel Food Coloring
Stir in the pink gel food coloring until the batter is the perfect rosy shade. Using gel color gives you vibrant color without thinning the batter, so your cake stays dense and moist.
Step 7: Bake the Batter
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for about 22 to 26 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
How to Serve Pink Velvet Cake Recipe
Garnishes
To elevate your Pink Velvet Cake Recipe, think fresh and elegant. Delicate rose petals, edible glitter, or a sprinkling of finely chopped pistachios add a stunning contrast and texture. Fresh berries or a dollop of whipped cream are also fantastic for that extra pop of flavor.
Side Dishes
Serve this cake alongside a refreshing fruit salad, a scoop of vanilla bean ice cream, or a cup of fragrant chamomile tea. These light accompaniments balance the richness and keep your palate intrigued.
Creative Ways to Present
Stack the layers with generous swirls of cream cheese frosting or white chocolate frosting for that classic touch. Alternatively, create mini pink velvet cupcakes or construct a layered trifle with cake cubes and berries for a fun twist on the traditional.
Make Ahead and Storage
Storing Leftovers
Keep your Pink Velvet Cake Recipe fresh by storing leftovers in an airtight container in the refrigerator for up to 4 days. Make sure it is well covered to prevent it from drying out or soaking up fridge odors.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw overnight in the refrigerator and frost as desired when ready to enjoy.
Reheating
For best texture, serve the cake cold or at room temperature. If you prefer warm cake, gently microwave individual slices for about 10 seconds, but avoid overheating to keep it moist and tender.
FAQs
Can I use regular liquid food coloring instead of gel?
You can, but gel food coloring is preferred because it provides a more intense color without altering the batter’s consistency, so your cake stays perfectly tender.
Is it possible to make this cake dairy-free?
Yes! Substitute the buttermilk with a dairy-free milk mixed with a little vinegar, and use dairy-free butter and sour cream alternatives. The texture will be similar, though the flavor may be slightly different.
What frosting pairs best with Pink Velvet Cake Recipe?
Cream cheese frosting, vanilla buttercream, or white chocolate frosting complement the subtle tang and sweetness exceptionally well, each bringing its own delicious flair to the cake.
How can I ensure my cake layers come out perfectly flat?
Wrapping cake strips around the pans during baking helps the edges cook more evenly, preventing domed tops and making stacking easier.
Can I make this cake gluten-free?
Substituting with a gluten-free all-purpose flour blend is possible, but results can vary. Make sure your blend includes xanthan gum or other binders for the best texture.
Final Thoughts
There is something truly magical about baking a Pink Velvet Cake Recipe that fills your kitchen with sweet aromas and your heart with joy. This cake isn’t just a treat for special occasions—it’s a delicious way to create memorable moments any day of the week. Trust me, once you try it, this Pink Velvet Cake Recipe will be your go-to dessert that brightens even the simplest gatherings. So grab your mixing bowls and get baking—your next favorite cake adventure awaits!
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Pink Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a soft and tender crumb with a beautiful pink hue achieved through gel food coloring. Moist and flavorful, it’s perfect for birthdays or any celebration, especially when paired with cream cheese, vanilla buttercream, or white chocolate frosting.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cornstarch (optional for extra tenderness)
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 1/4 cups buttermilk, at room temperature
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 to 2 teaspoons pink gel food coloring
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment circles to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cornstarch (if using) until evenly combined.
- Cream butter and sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes.
- Add eggs and flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Then mix in the vanilla extract and sour cream for richness and moisture.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients, mixing just until smooth to avoid overmixing.
- Add color: Stir in 1 to 2 teaspoons of pink gel food coloring and mix until the batter reaches your desired shade of pink.
- Divide and bake: Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 22 to 26 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to set, then carefully transfer them to a wire rack to cool completely before frosting and assembling.
Notes
- Use gel food coloring for the most vibrant pink color without thinning the batter.
- Pair this pink velvet cake with cream cheese frosting, vanilla buttercream, or white chocolate frosting for best results.
- To achieve perfectly flat cake layers, wrap your pans with cake strips during baking to ensure even heat distribution.
