Pink Velvet Cake

Pink Velvet Cake 💗

Soft, fluffy, and beautifully pink, this Pink Velvet Cake is layered with rich cream cheese frosting for a stunning dessert that's perfect for birthdays, Valentine's Day, baby showers, or any special celebration.

Ingredients

For the Pink Velvet Cake

- 2½ cups (315 g) all-purpose flour

- 2 tbsp cornstarch

- 1 tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- ½ cup (113 g) unsalted butter, softened

- 1½ cups (300 g) granulated sugar

- ½ cup (120 ml) vegetable oil

- 3 large eggs, room temperature

- 1 tbsp vanilla extract

- 1 tsp white vinegar

- 1 cup (240 ml) buttermilk, room temperature

- Pink gel food coloring (adjust to desired shade)

Cream Cheese Frosting

- 16 oz (450 g) cream cheese, softened

- 1 cup (225 g) unsalted butter, softened

- 4 cups (480 g) powdered sugar

- 2 tsp vanilla extract

- Pinch of salt

Decoration (Optional)

- Pink buttercream swirls

- Fresh raspberries

- White chocolate curls

- Edible flowers

- Pink sprinkles

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) cake pans.

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

3. In a large mixing bowl, beat the butter and sugar until light and fluffy.

4. Add the oil, then the eggs one at a time, mixing well after each addition. Stir in the vanilla and vinegar.

5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

6. Add pink gel food coloring until you reach your desired shade.

7. Divide the batter evenly among the prepared pans.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

1. Beat the butter and cream cheese until smooth and creamy.

2. Gradually add the powdered sugar.

3. Mix in the vanilla and a pinch of salt.

4. Beat until light and fluffy.

Assembly

1. Place one cake layer on a serving plate and spread an even layer of frosting.

2. Repeat with the remaining layers.

3. Frost the top and sides of the cake.

4. Decorate with buttercream swirls, raspberries, white chocolate curls, edible flowers, or sprinkles as desired.

5. Chill for 30 minutes before slicing.

Enjoy every bite of this soft, moist, and irresistibly creamy Pink Velvet Cake!