Pink Velvet Cake
This tender and fluffy pink velvet cake is finished with buttercream icing. The recipe is mostly done in done in one bowl for easy clean up.
- Serves: 10 persons
- 2cups granulated sugar
- ½cup vegetable oil
- 1tablespoon, plus 1 teaspoon vanilla extract (divided)
- 1whole egg
- 2egg yolks
- 1 ½cups buttermilk
- 2 ½cups all-purpose flour
- ¼teaspoon baking soda
- 1 ¾teaspoon baking powder
- 1 ½tsp fine sea salt (divided)
- Several drops of red food coloring
- 1cup room temperature unsalted butter
- 4cups confectioners' sugar (sifted)
- ⅔cup room temperature heavy cream
- ½teaspoon white wine vinegar
- Optional: sprinkles or sanding sugar for decorating
Step 1Gather the ingredients and preheat the oven to 350 F. Grease 2 (8-inch) cake pans with cooking spray or softened butter and line the bottoms with parchment paper.
Step 2Combine the sugar, oil, and 1 tablespoon vanilla extract in a large mixing bowl and whisk vigorously to combine.
Step 3Add the egg and the yolks, one at a time, whisking after each addition to incorporate. Add the buttermilk, and whisk a final time.
Step 4Using a fine wire-mesh sieve, sift the flour, baking soda, baking powder and salt into the mixing bowl. With a rubber spatula, fold gently to combine, stopping when a few streaks of dry ingredients are still visible, so as not to over mix.
Step 5Add the red coloring, a drop at a time, mixing after each, until the batter is the desired color.
Step 6Divide the batter between the two prepared pans. Bake for about 24 to 26 minutes rotating the cakes at the halfway point. The cake layers are done when a toothpick comes out clean or with only a moist crumb or two. Let the cakes cool to room temp before frosting.
Step 7To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low until smooth.
Step 8Add half the confectioners' sugar, 1/2 teaspoon salt, half the cream, the remaining 1 teaspoon vanilla and the vinegar and mix on medium-low until combined, and very smooth, about 2 to 3 minutes.
Step 9Add the remaining half of the confectioners’ sugar and the cream, with the mixer running to incorporate, and then increase speed to medium high and whip for 5 to 7 minutes, until the frosty is light and fluffy.
Step 10Once cake layers have cooled completely, frost the cake layers, decorating the top with pink sprinkles, if you are feeling fancy.