Pink velvet cake
Ingredients
- 2 1/2 cups (320 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) vegetable oil
- 1 3/4 cups (350 grams) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) buttermilk
- 1-2 tablespoons pink food coloring
Pink Frosting:
Ingredients:
- 1 cup (230 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
- Pink food coloring
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Add the pink food coloring and mix until the batter is evenly colored.
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
Add the heavy cream, vanilla extract, and salt, and beat on high speed until the frosting is light and fluffy.
Add a few drops of pink food coloring and mix until the frosting is evenly colored. Adjust the amount of food coloring to achieve your desired shade of pink.
Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of pink frosting on top, then place the second cake layer on top. Repeat with the remaining cake layer and frosting.
Frost the top and sides of the cake with the remaining pink frosting.
TRESH CAKES
