Pink Velvet Cake Recipe
A one-bowl recipe yields a tender and fluffy pink velvet cake, topped with a creamy homemade buttercream icing.
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Instructions
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Preheat the oven to 350 F. Grease two 8-inch cake pans and line their bottoms with parchment paper.
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In a large mixing bowl, vigorously whisk together sugar, oil, and 1 tablespoon vanilla extract.
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Incorporate the egg and yolks one at a time, whisking after each, then whisk in the buttermilk.
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Sift flour, baking soda, baking powder, and salt into the bowl, then gently fold until just combined with a few streaks remaining.
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Mix in red food coloring, drop by drop, until the batter reaches the desired pink hue.
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Divide the batter evenly between the prepared pans and bake for 24-26 minutes, rotating halfway, until a toothpick inserted comes out clean.
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Allow the cake layers to cool completely before frosting.
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For the frosting, beat butter in a stand mixer until smooth.
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Add half of the confectioners' sugar, 1/2 teaspoon salt, half of the cream, the remaining 1 teaspoon vanilla, and the vinegar; mix until very smooth.
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Add the remaining confectioners' sugar and cream, then increase speed and whip for 5-7 minutes until the frosting is light and fluffy.
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Frost the cooled cake layers, optionally decorating with sprinkles.