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Fluffy pink velvet cake topped with cream cheese frosting, perfect for celebrations

Fluffy Pink Velvet Cake

A soft and airy pink velvet cake with a melt-in-your-mouth cream cheese frosting, perfect for any celebration or cozy moments.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 2.5 cups cake flour Cake flour offers a fine texture; all-purpose flour can be a substitute with adjustments.
  • 0.5 cups cocoa powder Unsweetened cocoa is recommended; Dutch-processed can be used for a darker flavor.
  • 1 tablespoon baking powder Check for freshness to ensure effectiveness.
  • 0.5 teaspoon salt Just a pinch improves sweetness perception.
  • 0.75 cups unsalted butter Allow butter to reach room temperature for optimal creaming.
  • 1.75 cups granulated sugar Can be reduced slightly if desired.
  • 4 large eggs Use at room temperature for better emulsification.
  • 1 cups buttermilk Milk mixed with vinegar can be a substitute.
  • 2 teaspoons vanilla extract Use pure vanilla for best results.
  • as needed red drops food coloring Add gradually until desired hue is achieved.

For the Frosting

  • 8 oz cream cheese Make sure it's softened for easy spreading.
  • 2 cups powdered sugar Sift for a lump-free result.
  • 0.5 cups butter Room temperature butter whips up better!
  • 1 teaspoon vanilla extract Again, pure vanilla yields the best taste!

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment.
  • Sift the cake flour and cocoa powder into a bowl with the baking powder and salt. Combine evenly.

Mixing the Batter

  • In a large bowl, beat the unsalted butter with the sugar until pale and fluffy (about 3 to 5 minutes).
  • Add the eggs one by one, beating until smooth and glossy after each addition.
  • In a separate cup, stir buttermilk, vanilla, and food coloring. Add this to the batter in three parts, alternating with dry ingredients.
  • Fold the batter gently until no streaks of flour remain.

Baking

  • Pour the batter evenly into the prepared pans. Bake for 22 to 28 minutes. Test with a toothpick.
  • Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.

Making the Frosting

  • Beat the butter and cream cheese until smooth. Gradually add sifted powdered sugar and vanilla, mixing until glossy.

Assembling the Cake

  • Place one cake layer on a plate and spread frosting on top, then add the second layer.
  • Coat the top and sides with the remaining frosting, smoothing it out nicely.
  • Chill the cake in the fridge for 20 to 30 minutes for cleaner slices before serving.

Notes

Store the cake at room temperature for up to 24 hours, or refrigerate it for longer. To serve, let it come back to room temperature before enjoying.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 30g
Keyword Celebration Cake, Cream Cheese Frosting, Homemade Dessert, Moist Cake, Pink Velvet Cake
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