This Pink Velvet Cake is a delicious vanilla cake that is moist and feels like velvet. It's great for birthdays, baby showers, and more!
– 1 8 oz (226g) package cream cheese, softened – ▢1 ½ sticks (168g or ¾cup) Unsalted Butter, softened – ▢2 cups (400g) sugar – ▢4 large egg – ▢3 cups (342g) cake flour (See notes for substitution if needed.) – ▢2 teaspoons (8g) baking powder – ▢½ teaspoon (3g) baking soda – ▢½ teaspoon (3g) salt – ▢1 cup (242g) buttermilk (See notes for substitution if needed.) – ▢¼ cup (54g) vegetable oil (We use Canola oil.) – ▢1 Tablespoon (12g) vanilla extract – ▢Pink Coloring Gel (We used Americolor Deep Pink) WHIPPED CREAM FILLING – ▢1 cup 240g heavy cream – ▢¼ 29g cup powdered sugar – ▢1 4g teaspoon vanilla VANILLA BUTTERCREAM – ▢3 sticks (339g) unsalted butter, softened (Should be slightly softened but cool to the touch and holding it's shape) – ▢7 cups (690-805g) confectioners' sugar (Adjust amount based on desired consistency.) – ▢2 tsp. (8g) vanilla extract (If you prefer a lighter frosting, you can use clear imitation vanilla.) – ▢⅓ cup (72)g whole milk or cream, more if needed – ▢½ teaspoon (3g)salt
Start with a 325-degree oven. Grease and flour three 8-inch pans and line with wax or parchment. Set aside flour, baking powder, baking soda, and salt after 30 seconds in a medium bowl.
Add sugar slowly and mix on medium for 2-3 minutes.Discolour each room-temperature egg yolk.In a low-speed mixer, alternate flour and milk mixtures.
Bake at 325 degrees F for 25–28 minutes until a toothpick inserted into the centre comes out clean or with crumbs.
Pans should cool on wire racks for 5-10 minutes before turning out. This recipe makes 7 ½ cups of batter. Cupcakes work (no dome).
Mix remaining powdered sugar and milk on medium speed for 3–4 minutes, scraping bowl sides. For 1–2 minutes, I slow the Kitchenaid mixer to #2. Air pockets in buttercream contract. Expect smoothing.