Pink Velvet Cake

A delightful dessert that combines the rich, velvety texture of traditional velvet cakes with a charming pink hue, often paired with cream cheese frosting.

Print Recipe

Prep Time 25

Cook Time 30

Total Time 1

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition

Ingredients

Dry Ingredients

2.5 cups all-purpose flour
1.5 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
0.5 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup buttermilk, at room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon almond extract

Frosting Ingredients

8 ounces cream cheese, softened
0.5 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream

Equipment

9-inch round cake pans
mixing bowls
Whisk
toothpick
Wire Racks

Method

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In another bowl, beat the softened butter until creamy. Add buttermilk, eggs, red food coloring, vanilla extract, and almond extract. Mix until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and heavy cream until fluffy.
Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second layer. Frost the top and sides of the cake.

Nutrition

Calories: 450kcalProtein: 4gSodium: 200mg

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