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Pink Velvet Cake

Delightful Pink Velvet Cake: A Sweet Celebration Treat

This Pink Velvet Cake is a visually stunning and delicious dessert, perfect for celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with all-purpose flour for a denser cake.
  • 2 tbsp Unsweetened Cocoa Powder Opt for dark cocoa for a richer taste.
  • 1 tbsp Baking Powder Always check for freshness before use.
  • 1 tsp Salt Feel free to omit for low-sodium diets.
  • 1 cup Unsalted Butter Margarine can be used for a vegan variation.
  • 1.5 cups Granulated Sugar Coconut sugar makes a lovely lower-glycemic option.
  • 2 large Eggs For vegan options, use flax eggs.
  • 1 cup Buttermilk Mix regular milk with 1 tsp vinegar or yogurt as a substitute.
  • 2 tsp Pure Vanilla Extract Almond extract can deliver a unique twist.
  • 1 tbsp Red Food Coloring Beet juice serves as a natural alternative.
For the Frosting
  • 8 oz Cream Cheese Use vegan cream cheese for dairy-free options.
  • 4 cups Powdered Sugar Sift to avoid lumps.
  • 0.5 cup Butter Feel free to replace it with dairy-free alternatives.
  • 2 tsp Vanilla Extract Can be swapped with almond extract for a different profile.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • spatula
  • Cake pans
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium mixing bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time to the mixture, fully incorporating each before adding the next.
  5. Pour in the buttermilk, vanilla extract, and red food coloring to the mixture and mix on low speed.
  6. Gradually fold the dry ingredient mixture into the wet ingredients until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  9. Once cool, frost the layers with cream cheese frosting and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep cake light and fluffy.

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