Pink Velvet Cake Recipe 🥰🥰❤
Ingredients
For the Cake:
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large egg whites
1 tbsp vanilla extract
1 cup (240ml) buttermilk
2 tbsp sour cream (for extra moisture)
2-3 drops pink food coloring
For the Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in sour cream, then alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients.
Stir in pink food coloring until evenly mixed.
Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of frosting.
Top with the second cake layer and frost the top and sides.
Decorate as desired and enjoy!