Pink Velvet Cake
Ingredients
- For the cake
- 250 g all-purpose flour
- 15 g cornstarch
- 200 g granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- 120 ml vegetable oil
- 120 ml buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp pink gel food coloring
- For the cream cheese frosting
- 250 g cream cheese, softened
- 120 g unsalted butter, softened
- 250 g powdered sugar, sifted
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream, if needed
Preparation
Prepare the oven: Preheat to 175°C. Grease and line two 18–20 cm round cake pans with parchment paper.
Mix the dry ingredients: Whisk together flour, cornstarch, baking powder, baking soda and salt.
Mix the wet ingredients: In another bowl, whisk the eggs, sugar and oil until smooth. Add buttermilk, vanilla, vinegar and pink food coloring.
Combine: Gradually add the dry ingredients to the wet mixture. Mix just until combined. Do not overmix.
Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack and cool completely.
Cream Cheese Frosting
Beat the softened butter for 2–3 minutes until light and creamy.
Add the cream cheese and beat briefly until smooth.
Gradually add the sifted powdered sugar and vanilla.
Add a little heavy cream if the frosting is too thick.
Chill for 15–20 minutes if necessary.
Assembly
Place the first cake layer on a serving plate.
Spread an even layer of cream cheese frosting.
Add the second cake layer.
Cover the entire cake with a thin crumb coat.
Refrigerate for 20–30 minutes.
Apply the final layer of frosting and smooth the sides and top.
Decorate with pink cake crumbs, piped frosting, fresh strawberries, or white chocolate decorations.
❄️ Chill for at least 1 hour before slicing for clean, beautiful layers.
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