Description
A visually stunning and delicious pink velvet cake with rich cocoa and creamy frosting, perfect for any celebration.
Ingredients
Scale
- 2 ½ cups cake flour
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (to achieve desired pink hue)
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- Cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time to the creamed mixture, mixing well after each addition.
- Mix in the buttermilk, vanilla extract, and red food coloring until combined.
- Gradually fold in the dry ingredients until smooth.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for ten minutes before transferring them to wire racks to cool completely. Frost as desired with cream cheese frosting.
Notes
Ensure your butter is softened to room temperature for the best texture. Don’t overmix the batter; fold gently to maintain a light cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg