Get ready to bake a slice of pure magic! This Pink Velvet Cake recipe is a delightful confection that’s as beautiful as it is delicious. Let the baking begin!
INGREDIENTS
For the Cake:
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 3 cups (300 g) cake flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup (245 g) whole milk, room temperature
- ½ cup (109 g) vegetable oil
- 1 teaspoon vanilla extract
- 6-7 drops red food coloring
For the Vanilla Buttercream:
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 7 cups (875 g) confectioners’ sugar
- 5 tablespoons (75 g) whole milk, or enough to reach desired consistency, room temperature
- 1 pinch kosher salt
INSTRUCTIONS
For the Cake:
- Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick cooking spray and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until pale and fluffy (about 2 minutes).
- Add the sugar to the creamed butter and continue mixing for 1-2 minutes until light and fluffy, scraping the sides of the bowl as needed.
- Add the eggs one at a time, making sure each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- In another bowl, combine the milk, vegetable oil, and vanilla extract.
- With the mixer on low speed, alternate between adding the dry flour mixture and the wet milk mixture to the butter mixture, starting and ending with the flour. Mix until fully incorporated, then add the desired amount of red food coloring.
- Remove the bowl from the stand mixer.
- Pour the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Vanilla Buttercream:
- In the bowl of a stand mixer with the whisk attachment, cream the butter on medium-high speed until light and fluffy (about 3 minutes).
- Add the vanilla and almond extracts and mix to combine.
- With the mixer on low speed, slowly add the confectioners’ sugar, milk, and salt, scraping the sides of the bowl as needed.
- Once all the ingredients are incorporated, whip the frosting on medium-high for 3-7 minutes.
- If the frosting is too thick to spread, gradually beat in more milk until it reaches your desired consistency.
- Once the cakes are completely cool, cover them with a layer of frosting, spreading some between the layers and around the outside of the cake.
- Slice and serve!
Enjoy your delicious, fluffy red velvet cake with creamy vanilla buttercream! 🎂
