Description
A light and fluffy pink velvet cake with creamy frosting, perfect for spring celebrations.
Ingredients
Scale
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Unsalted Butter
- 1.5 cups White Sugar
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 1 tablespoon Pink Gel Food Coloring
- 1 cup Buttermilk
- 8 oz Cream Cheese
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and line your cake pans with parchment paper.
- Whisk together the cake flour, baking powder, and salt in a mixing bowl. Set aside.
- Cream the softened unsalted butter and sugar in a large bowl using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition to create an airy texture.
- Mix in the vanilla extract and gel food coloring, adjusting to desired hue.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with dry ingredients.
- Divide the batter evenly between prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Beat the softened cream cheese until smooth in a medium bowl, then gradually add powdered sugar and 1 teaspoon of vanilla extract until creamy.
- Once the cakes are cooled, spread frosting on top of one layer, then place the second layer on top and frost the top and sides of the cake.
Notes
Store leftovers in an airtight container. For optimal freshness, bake layers a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg