Our Pink Velvet Cake is a deliciously pretty little number. This cake is a tender, velvety vanilla cake with a fluffy frosting that's a lovely shade of pink, perfect for Valentine's Day—or to say "I love you" at any time of the year!
This post-worthy pink velvet cake, frosted with cream cheese icing, is the perfect companion to coffee.
ingredients
Pink velvet cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla
- 3/4 cup room temperature milk
- pink color jelly
Vanilla Butter:
- 5 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups room temperature unsalted butter, cubed
- 1 teaspoon vanilla extract
Holographic:
- 2 tablespoons seedless raspberry jam, optional
- 2 packs of Wilton Candy Hearts
- An assortment of pink and white sprinkles if desired
directions
Pink velvet cake:
- Preheat oven to 350°F and grease and grate three 6 cake layers, lined with parchment.
- In a medium sized bowl, whisk together flour, baking powder, and salt. Sit aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar and beat on medium-high until pale and fluffy (2-3 minutes).
- Reduce speed and add egg whites one at a time, mixing completely after each addition. Add vanilla.
- Instead of adding flour and milk mixture, start and end with flour (3 additions of flour and 2 of milk). Full integration after each addition.
- Add a small amount of pink gel using a toothpick. Mix to combine but try not to over-mix.
- Spread the mixture evenly in the prepared pots. Smooth the tops with a spoon.
- Almost baked. 25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Place the cakes on a wire rack to cool for 10 minutes, then flip them onto a wire rack to cool completely.
Vanilla Butter:
- Place the egg whites and sugar in the bowl of a stand mixer, and beat until combined.
- Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes).
- Place bowl on your stand mixer and beat on medium-high until meringue is stiff and cooled (bowl no longer warm to the touch (about 5-10 minutes)).
- Switch to the paddle attachment. Slowly add the butter cubes and mix until smooth. Add the vanilla and continue to beat until smooth. **
Holographic:
- Place one layer of cake on a cake stand or serving plate. Apply approximately 2/3 cup of frosting to the face and spread it evenly to create a little lip on the edge. Fill 1 tablespoon of raspberry jam.
- Repeat the process with the remaining layers and apply a thin layer of the icing cream all over the cake. Chill for 20 minutes.
- Freeze and smooth the sides and tube ruffle holes at the top with a 1M tip. Chill for 20 minutes.
- Place candy hearts randomly around the cake - starting with the dark hearts at the bottom and working your way up to the lighter colors.
- Sprinkle the top of the cake with an assortment of pink and white sprinkles if desired.
Notes
* Make sure that there is no trace of yolk in the egg whites and that the bowl of the stand mixer and paddle board are completely free of grease or the meringue will not harden.
** Buttercream may look curdled at some point. Keep mixing until completely smooth.