A beautifully vibrant and deliciously moist cake, perfect for celebrations or simply brightening up your day. This Pink Velvet Cake boasts a delicate crumb, subtle cocoa flavor, and a stunning pink hue that’s sure to impress. Paired with a tangy cream cheese frosting, it’s a dessert that’s as delightful to eat as it is to look at.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 2 teaspoons white vinegar
- Pink food coloring (gel preferred)
- Frosting of choice (e.g., cream cheese frosting or buttercream)
Preparation:
Paso 1: Preheat and Prep Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans. This ensures the cakes release easily and have a clean, even bake. You can also line the bottom of the pans with parchment paper rounds for extra insurance.
Paso 2: Dry Ingredients Unite In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and unsweetened cocoa powder. Whisking is essential; it ensures everything is evenly distributed, preventing clumps of cocoa and guaranteeing a consistent texture.
Paso 3: Creaming the Fats and Sugar In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the cake’s light and airy texture. Cream for at least 3-5 minutes until noticeably paler and fluffier.
Paso 4: Egg-cellent Incorporation Add the eggs one at a time, beating well after each addition. This gradual incorporation helps prevent the batter from curdling. Each egg should be fully emulsified before adding the next. Stir in the vanilla extract for that lovely aromatic touch.
Paso 5: Alternating Wet and Dry Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. This alternating method prevents overmixing and ensures a tender crumb. Begin with about 1/3 of the dry ingredients, then half of the buttermilk, another 1/3 of the dry, the remaining buttermilk, and finish with the last of the dry ingredients. Mix until just combined; avoid overmixing!
Paso 6: The Velvet Touch Stir in the white vinegar. Don’t skip this! It reacts with the baking soda to create a bit of extra leavening and contributes to the cake’s signature velvet texture. Now, add the pink food coloring to your desired shade. Gel food coloring is highly recommended as it delivers a vibrant color without thinning the batter. Add a little at a time until you achieve the perfect pink.
Paso 7: Bake to Perfection Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 25 minutes; every oven is different.
Paso 8: Cool and Release Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. This allows the cakes to firm up slightly, preventing them from breaking when turned out. Ensure they are completely cool before frosting.
Paso 9: Frost and Decorate Once the cakes are completely cool, frost them with your favorite frosting. Cream cheese frosting is a classic pairing for Pink Velvet Cake, but buttercream or even a simple vanilla glaze works beautifully. Decorate as desired with sprinkles, edible glitter, or fresh berries.
Why You’ll Love This Recipe:
- Stunning Visual Appeal: The vibrant pink color makes it perfect for special occasions.
- Moist and Tender Crumb: The combination of oil and buttermilk ensures a melt-in-your-mouth texture.
- Subtle Cocoa Flavor: The small amount of cocoa powder adds a unique depth of flavor without overpowering the cake.
- Easy to Customize: Adapt the frosting and decorations to suit your preferences and occasion.
- Impressive Yet Approachable: While it looks fancy, the recipe is straightforward and easy to follow.
Presentation Suggestions:
- Classic Layer Cake: Stack the two cake layers with a generous layer of frosting in between and on top.
- Naked Cake: For a more rustic look, leave the sides unfrosted, revealing the beautiful pink layers.
- Cupcakes: Bake the batter in cupcake liners for individual servings.
- Garnish with Fresh Berries: Raspberries, strawberries, or cherries complement the pink color and add a touch of freshness.
- Edible Glitter: Sprinkle edible glitter over the frosting for a touch of sparkle.
- Chocolate Shavings: Dark or white chocolate shavings add a contrasting visual element and flavor.
Tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for optimal emulsification and a smoother batter.
- Don’t Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Accurate Oven Temperature: Use an oven thermometer to ensure your oven is accurately calibrated.
- Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Even Layers: Use a cake leveler or a serrated knife to trim the tops of the cakes for perfectly even layers.
- Make Ahead: The cake layers can be baked ahead of time, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 2 days.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.
Prep Time: 20 minutes Bake Time: 25-30 minutes Total Time: 1 hour (plus cooling time)
Nutritional Information:
(Per serving, approximate, assuming 12 servings and cream cheese frosting)
- Calories: 420
- Protein: 5g
- Sodium: 220mg
- Sugar: 34g
Conclusion:
This Pink Velvet Cake recipe is a guaranteed crowd-pleaser. Its stunning color, moist texture, and subtle cocoa flavor make it a truly special treat. Whether you’re celebrating a birthday, anniversary, or simply want to indulge in something delicious, this cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a masterpiece!
Q&A:
Q1: Can I use red food coloring instead of pink?
A: Yes, you can absolutely use red food coloring! The key is to add it gradually until you achieve your desired shade of pink. Start with a small amount and add more as needed. Keep in mind that red food coloring can sometimes have a slightly different undertone than pink, so the final color may vary slightly.
Q2: I don’t have buttermilk. What can I use as a substitute?
A: No problem! You can easily make a buttermilk substitute. Simply measure 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup. Then, fill the cup with milk (any kind works) until it reaches the 1-cup line. Stir it gently and let it sit for 5 minutes. This mixture will curdle slightly and become a suitable substitute for buttermilk in the recipe.
Q3: Can I make this cake gluten-free?
A: Yes, you can! To make this cake gluten-free, substitute the all-purpose flour with a good-quality gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add about 1 teaspoon of xanthan gum to the dry ingredients. Gluten-free flours can sometimes be a bit drier, so you might need to add an extra tablespoon or two of buttermilk to the batter to achieve the right consistency.
Q4: Can I freeze this cake?
A: Yes, you can freeze the cake layers! Wrap each cooled cake layer tightly in plastic wrap, and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When you’re ready to use them, thaw them overnight in the refrigerator before frosting. You can also freeze the frosted cake, but the frosting’s texture might change slightly upon thawing.
Q5: What kind of frosting goes best with Pink Velvet Cake?
A: While cream cheese frosting is the classic and most popular choice, Pink Velvet Cake is incredibly versatile and pairs well with many different frostings. Buttercream frosting (vanilla or chocolate), Swiss meringue buttercream, or even a simple glaze can all be delicious. Consider your personal preferences and the occasion when choosing your frosting.
