Description
A soft and tender Pink Velvet Cake with cream cheese frosting, moist, beautifully colored, and perfect for Valentine’s Day or any celebration.
Ingredients
FOR THE CAKE:
2 1/2 cups all-purpose flour
1 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 tbsp vinegar
2–3 drops pink food coloring or 1 tsp beet juice
FOR THE FROSTING:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream butter, oil, and sugar until smooth. Add eggs, vanilla, and pink coloring.
4. Add dry ingredients alternately with buttermilk and vinegar, mixing gently until combined.
5. Divide batter evenly between pans and bake 25–28 minutes, until a toothpick comes out clean.
6. Cool completely before frosting.
7. For frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, then mix until smooth. Frost cooled cake layers and serve.
Notes
Use natural beet juice for a gentle color.
Chill frosting briefly if it feels too soft.
Bake cake layers a day in advance for easier assembly.
Store covered in refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert, Cake, Holiday
- Method: Baked
- Cuisine: American