Pink Velvet Cake
A stunning and delicious Pink Velvet Cake, perfect for celebrating Mother's Day with its beautiful color and delightful cream cheese frosting.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring high-quality for brighter color
For the frosting
- Cream cheese frosting for icing
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Stir in the cocoa powder and red food coloring until the batter is smooth.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- Once cooled, frost with cream cheese frosting and decorate as desired.
Notes
Serve at room temperature or slightly chilled. Great on its own or with vanilla ice cream. Can add fresh berries or edible flowers for decoration. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Let sit at room temperature before serving to enhance flavor and texture.