|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 111g||40%|
|Dietary Fiber 1g||3%|
|Total Sugars 86g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A pink velvet cake, for the uninitiated, is pink in name only. It is not unlike a red velvet cake, save for the fact that it is pink, not red, and does not call for cocoa powder. In other words, a pink velvet cake is really a yellow cake tinted pink with a bit of red food coloring. It is hands-down one of the prettiest cakes, particularly for those of us that love the color pink. And, because this recipe calls for making the cake in a single bowl, it is also one of the easiest.
The cake layers come together quickly, bake up in less than 20 minutes, and—if you place the just baked-cakes in the freezer to cool while you whip up the frosting—you can be eating pink layer cake within about an hour of realizing you’re craving one.
And, speaking of the frosting, it is an old-school American buttercream, ultra-creamy (due to a long mixing time) and not too sweet (due to the addition of a little vinegar).
2 cups granulated sugar
1/2 cup vegetable oil
1 tablespoon plus 1 teaspoon vanilla extract, divided
1 large whole egg
2 large egg yolks
1 1/2 cups buttermilk
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 3/4 teaspoons baking powder
1 1/2 teaspoons sea salt, divided
Several drops of red food coloring
1 cup (16 tablespoons) unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
2/3 cup heavy cream, at room temperature
1/2 teaspoon white wine vinegar
Sprinkles, or sanding sugar, for decorating, optional
Gather the ingredients and preheat the oven to 350 F. Grease 2 (8-inch) cake pans with cooking spray or softened butter and line the bottoms with parchment paper.
Combine the sugar, oil, and 1 tablespoon vanilla extract in a large mixing bowl and whisk vigorously to combine.
Add the egg and the yolks, one at a time, whisking after each addition to incorporate. Add the buttermilk, and whisk a final time.
Using a fine wire-mesh sieve, sift the flour, baking soda, baking powder and salt into the mixing bowl. With a rubber spatula, fold gently to combine, stopping when a few streaks of dry ingredients are still visible, so as not to over mix.
Add the red coloring, a drop at a time, mixing after each, until the batter is the desired color.
Divide the batter between the two prepared pans. Bake for about 24 to 26 minutes rotating the cakes at the halfway point. The cake layers are done when a toothpick comes out clean or with only a moist crumb or two.
Let the cakes cool to room temp before frosting.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low until smooth.
Add half the confectioners' sugar, 1/2 teaspoon salt, half the cream, the remaining 1 teaspoon vanilla and the vinegar and mix on medium-low until combined, and very smooth, about 2 to 3 minutes.
Add the remaining half of the confectioners’ sugar and the cream, with the mixer running to incorporate, and then increase speed to medium high and whip for 5 to 7 minutes, until the frosty is light and fluffy.
Once cake layers have cooled completely, frost the cake layers, decorating the top with pink sprinkles, if you are feeling fancy.
- Don't forget to bring the butter for the frosting to room temperature. There is nothing more depressing than preparing to make buttercream frosting and realizing your butter is rock hard.
- While preparing the frosting, you can placing the cake layers in the freezer to speed up the cooling time, allowing you to assemble the cake quickly.
- Frosted cake will last up to one week, covered, in the refrigerator.
- You can also freeze the cake layers, wrapped in plastic wrap and then tinfoil, for up to a month before frosting and assembling the cake.
- You can also make the cake and frost it and then freeze it. Just place it on a cookie sheet in the freezer to freeze, and once frozen carefully wrap it in plastic wrap and tinfoil before freezing, for up to a month.
- You can use beet or strawberry juice to tint the cake pink, if you do not want to use red food coloring.
- You can also color the frosting pink, or any other color of your liking for contrast before frosting the cake.