Description
A beautiful twist on the classic red velvet, this Pink Velvet Cake is soft, fluffy, and lightly flavored with vanilla and a hint of cocoa, perfect for birthdays, Valentine’s Day, or any festive occasion.
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 2 teaspoons white vinegar
- Pink food coloring (gel preferred)
- Frosting of choice (e.g., cream cheese frosting or buttercream)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and cocoa powder.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in the dry ingredients alternately with the buttermilk, starting and ending with dry ingredients.
- Stir in vinegar and add pink food coloring to desired shade.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with your preferred frosting and decorate as desired.
Notes
- Gel food coloring gives the most vibrant pink shade without thinning the batter.
- For a layered look, divide batter into more pans and reduce bake time slightly.
- Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg