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Pink Velvet Cake with Vanilla Buttercream Frosting Recipe

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★★★★★

4.9 from 147 reviews

This Pink Velvet Cake is a vibrant twist on the classic red velvet, featuring a moist, tender crumb with a delicate vanilla flavor and a beautiful pink hue. Paired with a luscious vanilla-almond buttercream frosting, this cake is perfect for celebrations or any occasion that calls for a stunning and delicious dessert.

Ingredients

Scale

Cake

  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 3 cups (300 g) cake flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup (245 g) whole milk, room temperature
  • ½ cup (109 g) vegetable oil
  • 1 teaspoon vanilla extract
  • 6–7 drops red food coloring

Vanilla Buttercream Frosting

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 7 cups (875 g) confectioners’ sugar
  • 5 tablespoons (75 g) whole milk, room temperature (or enough to reach desired consistency)
  • 1 pinch kosher salt

Instructions

  1. Preheat oven and prepare pans. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and set aside.
  2. Cream butter. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream until pale in color, about 2 minutes.
  3. Add sugar and mix. Add the granulated sugar to the creamed butter and mix for 1-2 minutes until light and fluffy, scraping the sides of the bowl as needed.
  4. Add eggs one at a time. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
  5. Whisk dry ingredients. In a separate bowl, whisk together the cake flour, kosher salt, and baking powder.
  6. Combine wet ingredients. In another bowl, mix together the whole milk, vegetable oil, and vanilla extract.
  7. Alternate adding dry and wet mixtures. With the mixer on low speed, alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until fully incorporated, then add 6-7 drops of red food coloring and mix until the color is evenly distributed.
  8. Pour batter and bake. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  10. Make the buttercream. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes.
  11. Add extracts. Add the vanilla and almond extracts to the creamed butter and mix to combine.
  12. Add sugar, milk, and salt. On low speed, gradually add the confectioners’ sugar, whole milk, and a pinch of kosher salt, scraping the sides of the bowl as needed until fully combined.
  13. Whip the frosting. Increase the mixer speed to medium-high and whip the frosting for 3-7 minutes until light and fluffy. If the frosting is too thick, gradually beat in more milk until it reaches a spreadable consistency.
  14. Frost the cakes. Once the cakes are completely cooled, spread a layer of frosting between the two layers and cover the entire outside of the cake with the remaining frosting.
  15. Serve. Slice and serve the cake at room temperature for best flavor and texture.

Notes

  • Ensure all ingredients are at room temperature to help create a smooth batter and even baking.
  • Do not overmix the batter after adding the flour to avoid a dense cake.
  • Adjust the amount of red food coloring to achieve your preferred shade of pink.
  • Buttercream frosting consistency can be adjusted by adding more milk if too thick or more confectioners’ sugar if too thin.
  • Cake layers can be wrapped tightly in plastic and refrigerated for up to 2 days before frosting.
  • For best results, allow the frosting to set for 30 minutes before slicing the cake.

Keywords: pink velvet cake, vanilla buttercream, layered cake, celebration cake, colorful cake

Find it online: https://todayfoodrecipe.com/pink-velvet-cake-with-vanilla-buttercream-frosting-recipe/