Indulge in Decadence: The Ultimate Pink Velvet Cake Recipe

Pink Velvet Cake – a delightful twist on the classic Red Velvet, offering a softer, more delicate flavor and an undeniably charming pastel hue. This recipe provides everything you need to bake a stunning cake that’s as delicious as it is beautiful. Get ready to impress your friends and family with this unforgettable treat!

## Why Pink Velvet Cake? A Delightful Variation

While Red Velvet cake boasts a slightly tangy flavor from buttermilk and cocoa, Pink Velvet tends to be milder, often relying more on vanilla and a touch of almond extract for its unique taste profile. The vibrant pink color comes from food coloring, of course, offering a playful and celebratory vibe. It’s perfect for birthdays, baby showers, or simply adding a touch of elegance to your day.

## The Secret to a Perfect Pink Velvet Cake: Key Ingredients and Techniques

Success with any cake recipe hinges on the quality of ingredients and proper technique. Let’s dive into the essentials for a truly exceptional Pink Velvet Cake:

* **Cake Flour:** Cake flour is lower in protein than all-purpose flour, resulting in a softer, more tender crumb. This is essential for achieving that velvety texture.
* **Buttermilk:** Buttermilk adds moisture and a subtle tang that enhances the flavors. If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk.
* **Oil:** Vegetable oil or canola oil keeps the cake moist and tender.
* **Eggs:** Eggs provide structure and richness. Use large eggs at room temperature for best results.
* **Vanilla Extract:** A generous amount of vanilla extract is crucial for flavor. Use pure vanilla extract, not imitation.
* **Almond Extract (Optional):** A tiny amount of almond extract enhances the flavor of the cake. Be careful not to add too much, as it can be overpowering.
* **Pink Food Coloring:** Gel food coloring is recommended as it provides a more vibrant color without adding excess liquid to the batter. Start with a small amount and gradually add more until you reach your desired shade of pink.
* **Baking Soda and Vinegar:** This combination creates a chemical reaction that helps to leaven the cake and adds to its signature texture.

## The Ultimate Pink Velvet Cake Recipe

This recipe yields a three-layer 6-inch cake or a two-layer 8-inch cake.

**Yields:** 8-12 servings
**Prep Time:** 30 minutes
**Bake Time:** 25-30 minutes

### Ingredients:

**For the Cake:**

* 2 ½ cups (300g) cake flour
* 1 ½ cups (300g) granulated sugar
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup (240ml) buttermilk, room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, room temperature
* 2 teaspoons vanilla extract
* ¼ teaspoon almond extract (optional)
* 1 tablespoon white vinegar
* 1 ounce (28g) pink gel food coloring (start with less and add more to achieve desired color)
* 1 cup (240ml) hot water

**For the Cream Cheese Frosting:**

* 8 ounces (226g) cream cheese, softened
* ½ cup (113g) unsalted butter, softened
* 4 cups (480g) powdered sugar, sifted
* 2 teaspoons vanilla extract
* 2-4 tablespoons milk or cream, as needed for consistency

### Equipment:

* Three 6-inch round cake pans or two 8-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Rubber spatula
* Measuring cups and spoons
* Offset spatula or icing smoother
* Cake decorating turntable (optional)

### Instructions:

**Get Started:**

1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Cut out parchment paper rounds for the bottom of each pan and place them inside. This ensures easy removal of the cakes.
2. In a medium bowl, whisk together the cake flour, sugar, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed.

**Make the Cake Batter:**

3. In a separate large bowl, combine the buttermilk, oil, eggs, vanilla extract, and almond extract (if using). Whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. The batter should be smooth and free of lumps.
5. In a small bowl, combine the white vinegar and pink gel food coloring. Mix well until the color is evenly distributed. This step preps the vinegar to react properly with the baking soda.
6. Pour the vinegar mixture into the cake batter and mix on low speed until just combined. The batter will immediately become a brighter shade of pink.
7. Slowly pour the hot water into the batter and mix on low speed until just combined. The batter will be thin, but don’t worry; this is normal.

**Bake the Cakes:**

8. Divide the batter evenly among the prepared cake pans. For even layers, use a kitchen scale to measure the batter in each pan.
9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Start checking for doneness at 25 minutes.
10. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

**Make the Cream Cheese Frosting:**

11. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. This may take 3-5 minutes.
12. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Sifting the powdered sugar prevents lumps in the frosting.
13. Add the vanilla extract and mix until well combined.
14. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and spreadable.

**Assemble the Cake:**

15. Once the cakes are completely cool, level them if necessary using a serrated knife. This ensures that the cake is stable and looks professional.
16. Place one cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting evenly over the top.
17. Place the second cake layer on top of the frosting. Spread another layer of cream cheese frosting evenly over the top.
18. If using a third layer, place it on top of the frosting and frost the entire cake with a crumb coat (a thin layer of frosting to seal in any crumbs). Chill the cake in the refrigerator for 30 minutes to allow the crumb coat to set.
19. Frost the entire cake with a final layer of cream cheese frosting, smoothing it out with an offset spatula or icing smoother.
20. Decorate the cake as desired. You can use sprinkles, fresh berries, or piped frosting to add a personal touch.

**Tips for Success:**

* **Measure Carefully:** Accurate measurements are crucial for baking success. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Room Temperature Ingredients:** Room temperature ingredients emulsify better, resulting in a smoother batter and a more even bake.
* **Cool Cakes Completely:** Frosting warm cakes will cause the frosting to melt and slide off. Ensure the cakes are completely cool before frosting.
* **Chill the Cake:** Chilling the cake after the crumb coat helps to set the frosting and makes it easier to apply the final layer.

## Variations and Customizations

* **Chocolate Chips:** Add chocolate chips to the batter for a chocolatey twist.
* **Nuts:** Fold chopped nuts into the batter or sprinkle them on top of the frosting for added texture.
* **Fruit Filling:** Add a layer of fruit filling, such as raspberry or strawberry jam, between the cake layers.
* **Different Frosting:** Experiment with different frostings, such as Swiss meringue buttercream or whipped cream frosting.
* **Ombre Effect:** Create an ombre effect by using different shades of pink food coloring for each layer of the cake.

## Serving and Storage

* Serve the Pink Velvet Cake chilled or at room temperature.
* Store leftover cake in an airtight container in the refrigerator for up to 3 days.
* You can also freeze the cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in foil before freezing. Thaw the cake layers in the refrigerator overnight before frosting.

## Troubleshooting

* **Cake is dry:** Make sure you are using the correct amount of liquid ingredients and that you are not overbaking the cake.
* **Cake is dense:** Make sure you are not overmixing the batter and that your baking powder and baking soda are fresh.
* **Frosting is too thin:** Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
* **Frosting is too thick:** Add more milk or cream, one tablespoon at a time, until you reach your desired consistency.

## A Cake for Every Occasion

Pink Velvet Cake is a show-stopping dessert that’s perfect for any occasion. With its delicate flavor, vibrant color, and velvety texture, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow these instructions, and get ready to bake a cake that’s as beautiful as it is delicious!

Enjoy this delightful Pink Velvet Cake and share the joy with your loved ones! Happy baking!