Pink Velvet Cake

Introduction

Pink Velvet Cake is a delightful twist on the classic red velvet cake, offering a beautiful hue along with a light texture and a hint of vanilla flavor. Topped with a decadent cream cheese frosting, this cake is perfect for any celebration, whether it's a birthday, an anniversary, or a special holiday. With its soft and fluffy layers, Pink Velvet Cake is sure to impress family and friends, making it a dessert that stands out on any table.

Ingredients

- 250g all-purpose flour
- 300g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115g unsalted butter, softened
- 2 large eggs
- 240ml buttermilk
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoon cocoa powder
- 2-3 drops pink food coloring
- 115g cream cheese, softened
- 60g unsalted butter, softened (for frosting)
- 300g powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoon heavy cream (for frosting)

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 10 servings

Directions

1. Preheat the oven to 175°C. Grease and line two 20cm round cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt.
3. In another bowl, cream the butter until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in buttermilk, vanilla extract, white vinegar, and pink food coloring until well combined.
5. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.
9. Once the cakes are fully cooled, spread frosting on top of one cake layer, add the second layer, and frost the top and sides evenly.
10. Slice and enjoy!

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Detailed Directions and Instructions

1. Preheat the Oven

Preheat the oven to 175°C. Prepare two 20cm round cake pans by greasing them and lining the bottoms with parchment paper.

2. Prepare Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cocoa powder, and salt until evenly combined.

3. Cream Butter and Eggs

In a separate bowl, cream the softened unsalted butter until it becomes light and fluffy. Add in the two large eggs, one at a time, beating well after each addition to ensure they are fully incorporated.

4. Combine Wet Ingredients

Mix the buttermilk, vanilla extract, white vinegar, and pink food coloring into the bowl with the creamed butter and eggs until all the ingredients are well combined.

5. Combine Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth batter forms. Ensure there are no lumps in the batter.

6. Bake the Cakes

Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean.

7. Cool the Cakes

Once baked, remove the cakes from the oven. Let them cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

8. Prepare the Frosting

In a mixing bowl, beat together the softened cream cheese and additional unsalted butter until the mixture is smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, continuing to beat until the frosting is fluffy and well combined.

9. Frost the Cake

Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake evenly.

10. Serve

Slice the cake into portions and enjoy the delicious pink velvet cake!

Notes

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Baking Tips

For best results, ensure all ingredients are at room temperature before starting. This promotes better mixing and a fluffier cake.

Food Coloring

The amount of pink food coloring can be adjusted to achieve your desired shade. Start with 2 drops and add more if necessary.

Serving Suggestions

This cake pairs beautifully with fresh berries or can be garnished with chocolate shavings for an extra touch.

Storage Instructions

Room Temperature

You can store the pink velvet cake at room temperature for up to 3 days, covered with a cake dome or plastic wrap to keep it fresh.

Refrigerator

If you want to extend the shelf life, refrigerate the cake for up to a week. Make sure it is well-wrapped to prevent it from drying out or absorbing odors from the fridge.

Freezer

The cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and then place them in an airtight container or freezer bag for optimal storage.

Serving Suggestions

Serve the pink velvet cake as a stand-alone dessert or pair it with fresh berries or a scoop of vanilla ice cream for a delightful treat. You could also add a drizzle of chocolate sauce or serve it alongside whipped cream for a more indulgent experience. Consider garnishing with sprinkles or edible flowers for special occasions to enhance its visual appeal.

Nutritional Information

Each serving of pink velvet cake (approximately 1 slice) contains:
- Calories: 400
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 59g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 3g

Please note that nutritional values may vary based on portion sizes and specific ingredient brands used.

Ingredient Substitutions

- All-purpose flour: You may use cake flour for a lighter texture.
- Granulated sugar: Brown sugar can be used for a slight molasses flavor.
- Buttermilk: Substitute with milk (or non-dairy milk) mixed with a tablespoon of vinegar or lemon juice.
- Unsalted butter: Coconut oil or vegetable oil can be used in place of butter for a dairy-free option.
- Eggs: Flaxseed meal mixed with water (1 tablespoon flaxseed with 2.5 tablespoon water) can replace each egg for a vegan version.
- Cream cheese: For a dairy-free frosting, use a cashew cream or a store-bought vegan cream cheese alternative.

Cook techniques

Mixing Dry Ingredients

Whisk together all-purpose flour, sugar, baking powder, baking soda, cocoa powder, and salt to ensure even distribution of the leavening agents and flavors.

Creaming Butter and Sugar

Beat the softened unsalted butter until it becomes light and fluffy before gradually adding granulated sugar. This technique incorporates air, resulting in a lighter cake texture.

Incorporating Wet Ingredients

Add eggs, buttermilk, vanilla extract, white vinegar, and food coloring to the creamed butter mixture one at a time, mixing well after each addition to achieve a smooth batter.

Folding Ingredients

When combining wet and dry ingredients, gently fold them together to prevent overmixing. This maintains the cake's softness and fluffiness.

Testing for Doneness

Insert a toothpick in the center of the cake to check for doneness. If it comes out clean, the cake is ready; if not, continue baking in short intervals.

Cooling the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. This helps prevent them from becoming soggy.

Making Cream Cheese Frosting

Beat together cream cheese and butter until smooth, then gradually add powdered sugar and heavy cream for a fluffy and creamy texture.

Layering the Cake

When assembling, spread a layer of frosting on top of the first cake layer before adding the second. This creates stability and a beautiful presentation.

FAQ

Can I substitute buttermilk?

Yes, you can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.

What can I do if my cake is denser than expected?

Overmixing the batter or measuring ingredients incorrectly can lead to density. Ensure you carefully mix and measure all components.

How can I store leftover cake?

Store the leftover cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Is pink food coloring necessary?

While it gives the cake its signature color, you can adjust or omit it depending on your preference for coloring intensity.

Can I make this cake in advance?

Yes, you can bake the cakes in advance and freeze them. Just wrap them tightly in plastic wrap and then foil before freezing.

Conclusion

The Pink Velvet Cake is a delightful treat that combines the soft texture of a classic cake with a unique flavor profile and eye-catching color. Topped with a luscious cream cheese frosting, it's perfect for celebrations and will surely impress your guests. This cake not only tastes incredible but also adds a vibrant touch to any dessert table.

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