Pink Velvet Cake
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
-
Cook Time
40 mins
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Additional Time
20 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
1024 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pink Velvet Cake
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Red Velvet Cake's sister is this Pink Velvet Cake. Instead of chocolate, this cake is full of vanilla and coated with a cream cheese frosting. . Perfect for Easter, Mother's Day, and Spring!
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Ingredients
Cake
- 3 cups cake flour see notes)
- 1 tablespoon baking powder
- 1/2 cup unsalted butter softened, see notes
- 1/2 teaspoon salt see notes
- 1 cup granulated white sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon pink gel food coloring
- 1 cup buttermilk
Cream Cheese Frosting
- 1 cup butter softened
- 16 ounces cream cheese softened
- 5-6 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Get prepped
- Preheat the oven to 350°F. Grease 3 (8-inch) round cake pans with shortening or butter and set them aside.
Make the cake batter
- Whisk the flour and baking powder together in a medium mixing bowl.
- In a separate large mixing bowl, cream the butter and sugar with an electric mixer until it is light and fluffy.
- Add the eggs, one at a time, and beat until the last egg has been thoroughly mixed. Do not over-mix the batter from this point forward.
- Mix in the vanilla extract and pink food coloring, then alternate adding half of the dry ingredients and half of the buttermilk until everything is just mixed. It’s okay if there are some lumps.
Pour and bake
- Divide the batter equally between the three cake pans, and smooth it out evenly. Bake the cakes for 20 minutes or until a toothpick inserted in the middle of the layers comes out clean. Rest the cakes for 10 minutes, then carefully remove the layers and place them on a cooling rack. Allow them to cool completely.
Cream Cheese Frosting
- In a large mixing bowl, use an electric mixer to blend the butter and cream cheese. Gradually mix in the powdered sugar until the frosting is smooth and thick, then add the vanilla extract.
Assembly
- Place one of the layers on a large plate, platter, or cake stand, and pipe about 1/4” of frosting on top. Use a spatula (an offset spatula works best) to spread out the frosting evenly, then place another cake layer on top. Frost that layer, too, then add the final cake layer on top and frost the top and the sides of the cake carefully to avoid having too many crumbs.
- Decorate the cake with pink sprinkles, if desired, and serve.
Equipments used:
Notes
- Substitutions
- If you use salted butter instead of unsalted butter, cut the added salt to 1/4 teaspoon.
- No cake flour? Measure out 3 cups of all-purpose flour, remove 6 tablespoons of flour, then add 6 tablespoons of cornstarch. Sift the mixture together at least 4 times.
- No buttermilk? Mix 1 tablespoon of white vinegar into 1 cup of regular milk.
Nutrition Information
Show Details
Calories
1024kcal
(51%)
Carbohydrates
141g
(47%)
Protein
13g
(26%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
592mg
(25%)
Potassium
416mg
(12%)
Fiber
1g
(4%)
Sugar
103g
(206%)
Vitamin A
1516IU
(30%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1024 kcal
% Daily Value*
| Calories | 1024kcal | 51% |
| Carbohydrates | 141g | 47% |
| Protein | 13g | 26% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 592mg | 25% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 103g | 206% |
| Vitamin A | 1516IU | 30% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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