𝑷𝒊𝒏𝒌 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒂𝒌𝒆 🎂

𝑷𝒊𝒏𝒌 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒂𝒌𝒆 🎂

Ingredients:

For the cake:

- 2 1/2 cups all-purpose flour

- 1 1/2 cups granulated sugar

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 teaspoon cocoa powder

- 1 1/2 cups vegetable oil

- 1 cup buttermilk, room temperature

- 2 large eggs, room temperature

- 2 tablespoons red food coloring

- 1 teaspoon white vinegar

- 1 teaspoon vanilla extract

- 1/2 teaspoon almond extract

For the cream cheese frosting:

- 16 oz (450g) cream cheese, softened

- 1 cup unsalted butter, softened

- 4 cups powdered sugar

- 1 teaspoon vanilla extract

- Pink food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.

3. In a separate bowl, mix together oil, buttermilk, eggs, food coloring, vinegar, vanilla extract, and almond extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

5. Divide the batter evenly between the prepared cake pans.

6. Bake for 25-30 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. For the cream cheese frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Add pink food coloring if desired.

9. Once the cakes are completely cooled, frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the cream cheese frosting.

10. Decorate as desired and enjoy!

Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 slices