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Pink Velvet Cake Bliss

A soft, tender pink velvet cake with a hint of cocoa, covered in a rich and tangy cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour sifted
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder unsweetened
  • 1.5 cups vegetable oil
  • 1 cup buttermilk room temperature
  • 2 eggs large, room temp
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 0.5 tsp pink gel food coloring adjust for shade
Frosting
  • 16 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tsp vanilla extract

Equipment

  • Mixing bowls
  • 9-inch round cake pans
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk flour, baking soda, salt, and cocoa powder in a medium bowl.
  3. In a large bowl, mix sugar and oil. Add eggs one at a time, beating well.
  4. Stir in vinegar, vanilla, and food coloring.
  5. Alternately add dry ingredients and buttermilk to the wet mix, starting and ending with dry.
  6. Divide batter between pans and bake for 30-35 minutes.
  7. Cool cakes completely on wire racks.
  8. Beat cream cheese and butter until smooth. Add sugar and vanilla, whipping until fluffy.
  9. Frost the cooled cakes and serve.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumpy batter or frosting.