Pink Velvet Cake
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
- 2 tbsp sour cream, room temperature
- 1 tsp white vinegar
- Pink food coloring (gel preferred)
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp heavy cream or milk (optional, for desired consistency)
For Garnish (Optional):
- Fresh berries (like raspberries or strawberries)
- Edible flowers
- Pink sprinkles
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper.
2. Make the Cake Batter:
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a small bowl, combine the buttermilk, sour cream, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Add pink food coloring a little at a time, mixing until the desired shade of pink is achieved.
3. Bake the Cake:
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
- Mix in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk until the desired consistency is reached.
5. Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top.
- Place the second cake layer on top, and repeat the process. Top with the third cake layer and frost the top and sides of the cake with the remaining frosting.
6. Garnish and Serve:
- If desired, decorate the cake with fresh berries, edible flowers, or pink sprinkles for a beautiful finish.
- Slice and enjoy your Pink Velvet Cake, perfect for birthdays, celebrations, or any occasion that calls for a touch of pink elegance!
This Pink Velvet Cake is moist, fluffy, and beautifully colored, with a rich cream cheese frosting that complements its delicate flavor
