Pink Velvet Cake

Pink Velvet Cake 

Ingredients for the Cake

 • 2 ½ cups (315g) all-purpose flour

 • 2 ½ tsp baking powder

 • ½ tsp baking soda

 • ½ tsp salt

 • 1 cup (230g) unsalted butter, softened

 • 2 cups (400g) granulated sugar

 • 4 large eggs, room temperature

 • 1 tbsp vanilla extract

 • 1 cup (240ml) buttermilk, room temperature

 • ½ cup (120ml) vegetable oil

 • 1 tbsp white vinegar

 • Pink or red food coloring (to desired shade – a few drops for pastel pink, more for brighter color)

Ingredients for White Buttercream Frosting

 • 1 cup (230g) unsalted butter, softened

 • 4 ½ cups (560g) powdered sugar

 • 2–3 tbsp heavy cream or milk

 • 1 tbsp vanilla extract (clear vanilla keeps frosting whiter)

 • Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.

Mix in oil and vinegar. Alternate adding the dry ingredients with buttermilk, beginning and ending with the dry mixture. Stir in food coloring until you reach your preferred shade of pink.

Divide batter evenly into the three pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the frosting, beat butter until creamy and pale. Gradually add powdered sugar. Mix in vanilla, salt, and enough cream or milk to reach a fluffy, spreadable consistency.

Assemble the cake by stacking the three layers with frosting in between. Frost the outside smoothly with the white buttercream. Decorate with pink sprinkles, flowers, or a drip design if desired.