is pink a cool color

PINK VELVET CAKE

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! 🎂

CORTADILLO (MEXICAN PINK CAKE)

Cortadillo (Mexican Pink Bread) is a simple and quick dessert to prepare, requiring just a few ingredients. Discover how to make this light and fluffy treat, ideal for any occasion.

INGREDIENTS

  • 3.5 cups flour
  • 1.5 cups sugar
  • 1.5 cups cooking oil
  • 1.5 cups milk
  • 6 eggs
  • 2 tablespoons baking powder
  • 2 tablespoons vanilla extract
  • 1 pinch salt
  • 2 tablespoons orange zest
  • 3-4 drops yellow food coloring (optional)

For the Icing

  • 3.5 cups powdered sugar
  • 3 drops neon pink food coloring
  • 7 tablespoons milk

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  • Prepare the Batter
    Sift the flour into a large bowl and add the baking powder and salt. Set aside.
    In a separate large bowl, whisk together the eggs, vanilla extract, sugar, and orange zest using a hand mixer on low speed. After mixing for about 2 minutes, add the oil and continue mixing for another 30 seconds. (If desired, add the yellow food coloring at this point.)
    Gradually mix in half of the flour mixture, then stir in the milk. Add the remaining flour mixture and continue mixing until the batter is smooth and slightly runny.
  • Bake the Cake
    Pour the batter into the prepared pan and bake for 40-45 minutes. The top should turn golden yellow. To check for doneness, insert a toothpick into the center of the cake—it should come out clean.
    Once done, remove the cake from the oven and let it cool on a wire rack.
  • Prepare the Icing
    While the cake is cooling, whisk together the powdered sugar, milk, and food coloring until smooth and free of lumps.
  • Frost the Cake
    Once the cake has cooled, evenly spread the icing over the top using a spatula. While the icing is still wet, sprinkle colorful sprinkles on top for a festive touch. If the cake has a domed top, trim it with a serrated knife to create a flat surface for the icing. You can also flip the cake over and ice the bottom instead.
  • Allow the icing to set for about 30 minutes before slicing for a neat presentation.

Enjoy!

Notes & Tips:

  • Make sure the baking pan is thoroughly greased and floured to ensure the bread comes out easily. Cooking spray might not provide the same results.
  • Avoid overmixing the batter to maintain the cake’s light and fluffy texture.