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Pink Velvet Valentines Day Cake

Pink Velvet Cake

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Ingredients Method Video

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

Method
 

For Cake
  1. Sift & mix all the dry ingredients together the flour, cornstarch, baking powder, soda and salt.
  2. It's best to weigh all the ingredients using a Kitchen scale. Beat butter till smooth. Add sugar. Mix well. Add oil & mix.
  3. Add the Eggs one at a time. Add vanilla essence & food color.
  4. Add the dry ingredients in three batches alternating with the Buttermilk. Add Vinegar.
  5. Divide batter into two 8 inch pans. Bake @180C for 40-45 mins in a preheated oven.

Video