Pink Velvet Cake is the perfect cake to celebrate Valentine’s Day with the one you love! Learn how to make this delightful Pink Velvet Butter Cake topped with creamy cream cheese frosting that’s perfect for any special occasion. This recipe shows every step to create this easy valentines day cake from scratch. This is perfect to celebrate as an anniversary or birthday cake too👨🍳✨
Unlike traditional American Buttercream, this Cream Cheese frosting does not use loads of powdered sugar. Its not too cloyingly sweet but at the same time so creamy and fabulous with a velvet cake.
Do Check out my Red Velvet Cake and Red Velvet Cupcakes Recipe
Pink Velvet Cake
Ingredients
For Cake
- 2 Cup plus 3/4 Cup | 344g All purpose flour
- 6 Tablespoons | 48g Cornstarch
- 2 Teaspoon | 10gm Baking powder
- 1/2 Teaspoon | 3gm Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup | 115g unsalted Butter, room temperature
- 2 Cups | 400g fine granulated sugar
- 1 Cup | 220g | 240ml vegetable oil
- 4 Large Eggs, (55-65g each) room temperature
- 1 Tablespoon Vanilla Essence
- Gel Red/Pink food coloring
- 1 Cup | 240ml buttermilk,room temperature (1/2 Cup Yogurt+1/2 Cup Water)
- 1 Teaspoon white vinegar
Frosting
- 3/4 Cup | 170g unsalted Butter, room temperature
- 2 Cups plus 1/4 Cup | 300g Icing/Powdered sugar, sifted
- 1/4 Teaspoon Salt (if using unsalted butter)
- 226g Cream cheese, cold
- 1 Teaspoon Vanilla Essence
Sugar Syrup for Layers
- 2 Tablespoon Sugar + 2 Tablespoon Water
Instructions
For Cake
- Sift & mix all the dry ingredients together the flour, cornstarch, baking powder, soda and salt.
- It's best to weigh all the ingredients using a Kitchen scale. Beat butter till smooth. Add sugar. Mix well. Add oil & mix.
- Add the Eggs one at a time. Add vanilla essence & food color.
- Add the dry ingredients in three batches alternating with the Buttermilk. Add Vinegar.
- Divide batter into two 8 inch pans. Bake @180C for 40-45 mins in a preheated oven.