Description
This Pink Velvet Cake is a delightful twist on the traditional red velvet, featuring a soft pink hue and a tender crumb. Perfectly moist and flavored with vanilla and buttermilk, this cake is ideal for birthdays, celebrations, or any occasion that calls for a touch of sweetness and elegance.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1/4 cup sour cream
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Pink gel food coloring (as desired)
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step helps create a tender cake texture.
- Add Egg Whites: Incorporate the egg whites one at a time, ensuring each is fully mixed in before adding the next. This helps build the cake’s structure and aeration.
- Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until combined, adding richness and flavor to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients to maintain batter consistency. Mix gently until just combined to avoid overworking the batter.
- Add Food Coloring: Add a few drops of pink gel food coloring and gently blend until you achieve the desired pink shade, taking care not to overmix.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely before applying frosting or serving.
Notes
- For an extra smooth texture, sift the flour before measuring to avoid lumps.
- Use gel food coloring instead of liquid to maintain the batter’s consistency and vibrancy of color.
- For best results, frost the cake with cream cheese frosting or vanilla buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
