Description
Indulge in the whimsical delight of Pink Velvet Cake, a charming twist on the classic velvet dessert that’s perfect for any romantic occasion, especially Valentine’s Day. This stunning cake features layers of moist and fluffy pink cake infused with rich vanilla and raspberry flavors, making it a visual and culinary treat. Adorned with festive candy hearts and sprinkles, it’s not just a feast for the eyes but also a delicious addition to any gathering. Whether you’re celebrating love or simply treating yourself, this cake is sure to impress friends and family alike.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large egg whites (room temperature)
- 1 tsp vanilla extract
- 3/4 cup milk (room temperature)
- Pink color gel
- Frosting: 5 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter (room temperature, cubed)
- 1 tsp clear vanilla extract
- 2 Tbsp seedless raspberry jam (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar in another bowl until light and fluffy.
- Beat in egg whites one at a time followed by vanilla extract.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Add pink color gel to achieve desired hue.
- Divide batter between pans and bake for about 25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 80mg