Description
This Pink Velvet Cake is a delightful twist on the classic velvet cake, featuring a beautiful pink hue thanks to gel food coloring. Moist and tender, it’s perfect for birthdays or any special occasion, with a soft crumb balanced by a rich flavor from buttermilk, butter, and sour cream. The cake layers pair wonderfully with cream cheese frosting, vanilla buttercream, or white chocolate frosting.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cornstarch (optional for extra tenderness)
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk, at room temperature
- 1/2 cup sour cream
- 1 to 2 teaspoons pink gel food coloring
Instructions
- Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans or line them with parchment circles to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cornstarch until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together on medium speed for about 3 minutes, or until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure complete incorporation.
- Add Flavor and Texture: Mix in the vanilla extract and sour cream until smooth and well blended.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix gently after each addition, just until smooth and no dry flour remains.
- Add Pink Coloring: Stir in the pink gel food coloring gradually until the batter reaches your desired shade of pink.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting or assembling.
Notes
- Use gel food coloring for vibrant color without affecting batter consistency.
- This cake pairs beautifully with cream cheese frosting, vanilla buttercream, or white chocolate frosting.
- For perfectly flat cake layers, consider wrapping cake pans with cake strips during baking to ensure even heat distribution.
