Description

Indulge in the enchanting flavors of this Pink Velvet Cake, a delightful twist on the traditional red velvet. With its striking pink hue and a luscious combination of vanilla and raspberry, this cake is perfect for romantic occasions or simply to treat yourself. Each slice offers a soft, moist texture that pairs beautifully with charming decorations like candy hearts and sprinkles. Whether you’re celebrating Valentine’s Day or any special gathering, this cake is sure to be the centerpiece that brings joy to every bite.

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
5 large egg whites (for frosting)
1 1/2 cups granulated sugar (for frosting)
1 1/2 cups unsalted butter (room temperature, cubed)
1 tsp clear vanilla extract (for frosting)
2 Tbsp seedless raspberry jam (optional)
2 packs Wilton Candy Hearts (for decoration)
a variety of pink and white sprinkles (if desired)

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Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round baking pans.
In a bowl, sift together the flour, baking powder, and salt; set aside.
Cream the butter and sugar using an electric mixer until fluffy.
Add egg whites and vanilla extract, mixing until combined.
Gradually alternate adding dry ingredients with milk until just mixed.
Incorporate pink gel food coloring to achieve desired shade.
Pour batter into prepared pans and bake for about 25 minutes until a toothpick comes out clean.
Allow cakes to cool before frosting between layers and around the outside.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 360
Sugar: 30g
Sodium: 180mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 4g
Cholesterol: 80mg