PINK VELVET CAKE
A soft, fluffy pink cake with a velvety texture, layered with creamy pink buttercream and finished with a smooth drip and sprinkles.
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INGREDIENTS
For the Pink Velvet Cake:
2½ cups (312g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
1½ cups (300g) granulated sugar
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
½ cup (115g) unsalted butter, softened
4 large egg whites, room temperature
1½ tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Pink gel food coloring (use as needed for desired shade)
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For the Pink Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3½ cups (420g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
A small drop of pink gel food coloring
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For the Pink White Chocolate Drip (Optional):
½ cup (85g) white chocolate chips
3 tbsp heavy cream
Pink food coloring
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Decorations:
Pink meringue kisses or frosting drops
Colorful round sprinkles
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INSTRUCTIONS
1. Make the Cake Layers:
1. Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Mix in the oil, egg whites, vanilla, and pink coloring. Beat until smooth.
5. Alternately add dry ingredients and buttermilk in 3 parts, beginning and ending with flour. Mix just until combined.
6. Divide the batter evenly among the pans and bake for 22–25 minutes or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
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2. Make the Pink Buttercream:
1. Beat butter until creamy and pale (2–3 minutes).
2. Gradually add powdered sugar. Mix in vanilla and pink coloring.
3. Add cream 1 tablespoon at a time until desired texture is reached. Beat until fluffy.
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3. Assemble the Cake:
1. Trim cake layers if needed. Layer with buttercream between each layer.
2. Frost the outside smoothly and chill for 20 minutes.
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4. Pink Drip:
1. Heat heavy cream and pour over chocolate chips. Let sit 1 minute, then stir until smooth.
2. Add pink food coloring and let cool slightly before drizzling over cake edges.
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5. Decorate:
Pipe 3 dollops on top using extra buttercream or meringue.
Sprinkle with colorful nonpareils or confetti sprinkles.
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STORAGE:
Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
