Description
Indulge in the velvety soft and richly decadent experience of this showstopping Pink Velvet Cake. With its moist crumb and creamy cream cheese frosting, this cake is sure to impress at any occasion.
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon red food coloring
– 1 cup unsalted butter, softened
– 4 ounces cream cheese, softened
– 4 cups confectioners’ sugar
Instructions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, oil, eggs, vanilla, and food coloring. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. In a large bowl, beat the butter and cream cheese until light and fluffy.
9. Gradually add the confectioners’ sugar and beat until smooth and creamy.
10. Place one cake layer on a serving plate and top with a layer of the cream cheese frosting.
11. Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
12. Refrigerate the cake for at least 2 hours before serving.
Notes
For best results, use high-quality cocoa powder and food coloring. You can also add a few drops of red food gel to deepen the pink color. The cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American