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
Scale
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.
