Description
Dreamy, delightful, and absolutely delicious, this Pink Velvet Dream Cake is perfect for any celebration or simply when you want to indulge in a special treat. With its velvety texture and subtle cocoa flavor, this cake is a beautiful twist on the classic red velvet. It’s topped off with a luscious cream cheese frosting that brings a tangy sweetness to every bite. The gorgeous pink hue makes it an eye-catching centerpiece for parties, birthdays, or just because. Whether you’re a beginner or an experienced baker, this cake is sure to impress!
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
- 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
- Cream cheese frosting (store-bought or homemade)
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cake once baked. Set aside while preparing the batter.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. This helps remove any lumps and ensures that the dry ingredients are evenly distributed.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Mix well using a whisk or an electric mixer until the mixture is smooth and fully combined. The vibrant pink color should already start to form from the red food coloring.
Step 4: Combine Ingredients
Gradually add the sifted dry ingredients into the bowl of wet ingredients. Stir gently using a spatula or mixer on low speed, mixing just until the batter is smooth and lump-free. Be careful not to overmix, as this can affect the texture of the cake.
Step 5: Bake the Cake
Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula for even layers. Place the pans in the preheated oven and bake for 25-30 minutes. The cake is ready when a toothpick inserted into the center comes out clean, indicating it’s fully baked.
Step 6: Cool the Cake
Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely. This step is crucial before frosting to prevent the frosting from melting.
Step 7: Frost the Cake
Once the cakes are completely cool, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second layer on top and frost the entire cake, including the sides, for a smooth and beautiful finish. You can decorate the cake with sprinkles, edible flowers, or keep it simple with the creamy frosting.
Notes
Cooking Note:
- Make sure all your ingredients, especially the buttermilk and eggs, are at room temperature for a smoother batter and a lighter cake.
- To achieve a deeper pink color, adjust the amount of red food coloring according to your preference.
- For a more intense cocoa flavor, increase the cocoa powder by 1/2 teaspoon, though this may alter the color slightly.
Serving Suggestions:
- Serve this Pink Velvet Dream Cake with a scoop of vanilla ice cream or a drizzle of chocolate syrup for extra indulgence.
- Pair it with a hot cup of coffee or tea for the perfect afternoon treat.
- For an extra festive look, top the cake with fresh berries or edible flowers.
Tips:
- To get perfectly even cake layers, use a kitchen scale to measure the batter in each pan.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor.
- Leftover cream cheese frosting can be stored in the fridge and used for cupcakes or other desserts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12
- Calories: 350 per serving
- Sodium: 320 mg per serving
- Protein: 4 grams per serving