Description

This Pink Velvet Cake is a beautiful, tender, and fluffy dessert made completely from scratch. With a soft vanilla flavor and a stunning pink hue, it’s perfect for birthdays, Valentine’s Day, or any special celebration.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large egg whites
1 tablespoon vanilla extract
1 1/4 cups buttermilk
Pink food coloring (gel or liquid, as desired)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
Beat in the egg whites one at a time, mixing well after each addition.
Mix in the vanilla extract and pink food coloring until desired color is reached.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.
Frost and decorate as desired once cooled.

Notes

Use gel food coloring for a more vibrant pink without thinning the batter.
Make sure all ingredients are at room temperature for best mixing results.
Pairs wonderfully with cream cheese or vanilla buttercream frosting.