Description
This Pink Velvet Dream Cake is a delightful twist on the classic red velvet, featuring a vivid pink hue and a tender, moist crumb. Perfectly balanced with subtle cocoa notes and a luscious cream cheese frosting, this cake is ideal for celebrations or any special occasion where you want to impress with both flavor and appearance.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
Wet Ingredients
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
Frosting
- Cream cheese frosting
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cakes.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined and smooth.
- Mix wet ingredients: In a large mixing bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Mix until smooth and fully incorporated.
- Combine mixtures: Gradually add the dry mixture to the wet mixture while stirring until the batter becomes smooth and lump-free to ensure even texture.
- Divide and bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely, preventing the frosting from melting.
- Frost the cake: Once the cakes are completely cooled, frost the top of one layer with cream cheese frosting. Place the second layer on top and frost the entire cake, including the sides, for a smooth, professional finish.
Notes
- Make sure all wet ingredients are at room temperature to help create a smooth batter and even baking.
- Do not overmix the batter as it can lead to a dense cake texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Use gel or paste food coloring for a more vibrant pink color without altering the batter’s consistency.
- For extra moistness, you can wrap the cake layers tightly in plastic wrap and refrigerate overnight before frosting.
