Description
A soft, moist, and fluffy pink velvet cake with a hint of vanilla, topped with creamy cream cheese frosting. Perfect for celebrations and romantic occasions.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp white vinegar
- 2 tsp vanilla extract
- 1–2 tsp pink food coloring
- 1/2 cup unsalted butter, softened (for frosting)
- 8 oz cream cheese, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, vinegar, vanilla extract, and pink food coloring until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- For the frosting, beat butter and cream cheese until smooth and creamy. Add powdered sugar gradually, then mix in vanilla extract.
- Frost the cooled cakes and assemble layers as desired. Decorate as preferred.
Notes
- Use gel food coloring for a more vibrant pink hue.
- Ensure ingredients are at room temperature for smoother mixing.
- Chill the frosted cake before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg