Pink Velvet Dream Cake
A decadent cake with a stunning pink hue and velvety crumb, paired with creamy cream cheese frosting, perfect for any celebration.
Ingredients
For the Cake
- 2.5 cups all-purpose flour Provides a soft sponge
- 1.5 cups granulated sugar Sweetens the cake
- 1 teaspoon baking soda Helps the cake rise
- 1 teaspoon salt Balances the sweetness
- 1 tablespoon cocoa powder Adds depth of flavor
- 1.5 cups vegetable oil Keeps the cake moist
- 1 cup buttermilk Adds tangy richness
- 2 large eggs Room temperature, adds structure
- 2 tablespoons red food coloring Gives the cake its pink hue
- 1 teaspoon white vinegar Enhances the color
- 1 teaspoon vanilla extract Provides fragrant warmth
For the Frosting
- 8 oz cream cheese, softened Creates the silky frosting texture
- 0.5 cup unsalted butter, softened Blends with cream cheese for frosting
- 4 cups powdered sugar Sweetens the frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
Mixing the Batter
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
Baking
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
- Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting by beating the cream cheese and butter until silky smooth.
- Gradually add the powdered sugar and a splash of vanilla extract until the frosting is light and fluffy.
- Place one cake layer on a serving plate and frost the top generously with cream cheese frosting.
- Add the second layer on top and frost the top and sides of the cake.
Notes
Ensure butter and eggs are at room temperature before mixing. Avoid over-mixing the batter. Cool completely before frosting.