Soft Vanilla Pink Velvet Cake Recipe

If you’ve ever dreamed of a cake that’s as visually delightful as it is delicious, then the Soft Vanilla Pink Velvet Cake is your new best friend in the kitchen. Imagine tender layers of moist, buttery vanilla cake infused with a gentle pink hue that’s sure to catch eyes and hearts alike. This cake’s texture is irresistibly soft, with a crumb so delicate it practically melts in your mouth, perfectly complemented by a rich, creamy vanilla buttercream that’s just sweet enough to keep you coming back for more. Whether you’re celebrating a special occasion or simply craving a slice of homemade joy, this Soft Vanilla Pink Velvet Cake brings warmth, sweetness, and a touch of elegance with every bite.

Ingredients You’ll Need

The beauty of the Soft Vanilla Pink Velvet Cake lies not only in how it tastes but also in its simplicity. Each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and that lovely pink color that makes this cake truly special.

• Unsalted butter (1½ sticks, room temperature): Provides creamy richness and helps create a tender crumb.
• Granulated sugar (1½ cups): Sweetens the cake and contributes to its moist texture.
• Large eggs (3, room temperature): Bind the ingredients and add structure and richness.
• Cake flour (3 cups): Gives the cake a soft and delicate crumb, lighter than all-purpose flour.
• Kosher salt (½ teaspoon): Balances the sweetness and enhances flavors.
• Baking powder (2 teaspoons): Helps the cake rise beautifully for that perfect fluffiness.
• Whole milk (1 cup, room temperature): Adds moisture and richness while keeping the batter smooth.
• Vegetable oil (½ cup): Locks in moisture to keep the cake tender for days.
• Vanilla extract (1 teaspoon): Provides that warm, inviting vanilla flavor that ties everything together.
• Red food coloring (6-7 drops): Creates the signature pink tone without overpowering the cake’s flavor.

How to Make Soft Vanilla Pink Velvet Cake

Step 1: Preparing Your Pans and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Getting your pans ready is equally important—spray two 8-inch round cake pans with nonstick cooking spray or line them with parchment paper. This little step ensures your beautifully baked cake layers come out cleanly without a hitch.

Step 2: Creaming the Butter and Sugar

Using a stand mixer fitted with a paddle attachment, beat the softened butter until it’s pale and creamy—about two minutes. Then gradually add the sugar, beating for another minute or two. This process incorporates air, helping produce a light and fluffy cake texture that’s everything you want in a Soft Vanilla Pink Velvet Cake.

Step 3: Incorporating the Eggs

Next, one at a time, add your room temperature eggs to the bowl. Be patient and make sure each egg is fully mixed in before adding the next. This technique prevents curdling and ensures a smooth, homogenous batter.

Step 4: Combining Dry and Wet Ingredients

In separate bowls, whisk together your dry ingredients—cake flour, salt, and baking powder—and your wet ingredients—whole milk, vegetable oil, and vanilla extract. Alternately add these mixtures to your creamed butter and eggs, starting and ending with the dry ingredients. Use low speed to gently blend them together, then carefully fold in the red food coloring until your batter reaches that perfect soft pink hue.

Step 5: Baking Your Cake Layers

Divide the batter evenly between your prepared pans, smoothing the surfaces lightly. Pop them into the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring onto wire racks to cool completely. This resting time is crucial for easy frosting later.

How to Serve Soft Vanilla Pink Velvet Cake

Garnishes

Sometimes, it’s those little finishing touches that elevate a cake to unforgettable status. Think delicate edible flowers, gentle sprinkles of pink sanding sugar, or a scattering of fresh berries. These garnishes add visual interest and a complementary flavor pop that makes each slice a feast for the eyes and palate.

Side Dishes

Although the Soft Vanilla Pink Velvet Cake is a star on its own, pairing it with light accompaniments like a dollop of whipped cream or a scoop of vanilla bean ice cream adds a cool, creamy contrast that perfectly offsets the cake’s sweetness. Fresh strawberries or a simple berry compote also make excellent companions, enhancing the vanilla and pink velvet notes.

Creative Ways to Present

For a show-stopping dessert, try layering your Soft Vanilla Pink Velvet Cake with the vanilla buttercream between and on top, then cover the entire cake with a smooth crumb coat and finish with a rustic or smooth swirl effect. You can also create mini versions in cupcake form, each topped with a swirl of buttercream and a tiny edible flower for intimate celebrations or party favors.

Make Ahead and Storage

Storing Leftovers

Leftover Soft Vanilla Pink Velvet Cake keeps beautifully if stored covered at room temperature for up to two days. Beyond that, pop it in an airtight container in the refrigerator to stay fresh for up to five days—just bring it back to room temperature before serving to enjoy the soft texture at its best.

Freezing

This cake freezes wonderfully, making it perfect for preparing ahead. Wrap the cooled cake layers tightly in plastic wrap and then in foil or place in a freezer-safe container. It can be frozen for up to three months. When you’re ready, thaw overnight in the fridge and then let it warm up at room temperature before assembling.

Reheating

If you prefer your cake just a touch warm, gently warm individual slices in the microwave for 10-15 seconds or briefly in a low-heat oven. Be careful not to overheat, as this can dry out the cake and lose that soft, delicate texture that makes your Soft Vanilla Pink Velvet Cake so irresistible.

FAQs

Can I use all-purpose flour instead of cake flour?

Absolutely! If cake flour isn’t on hand, you can substitute all-purpose flour by removing two tablespoons of flour per cup and replacing it with two tablespoons of cornstarch. This mimics the lighter texture that cake flour provides, keeping your cake nice and tender.

What can I use if I don’t have red food coloring?

If you prefer natural options, beet juice or powder can provide a lovely pink tint. Just use sparingly as it may add a subtle earthiness. Otherwise, a tiny amount of natural food dyes can help you achieve that signature hue without artificial ingredients.

Why do my cakes sometimes turn out dense instead of soft?

Overmixing the batter or using cold ingredients can cause the cake to be dense. Make sure to mix just until ingredients are combined and use room temperature eggs and milk for the most tender crumb, especially important for your Soft Vanilla Pink Velvet Cake.

Can I make this cake dairy-free?

Yes, with some adjustments! Substitute the butter with a dairy-free alternative and use your favorite plant-based milk in place of whole milk. Keep in mind that texture and flavor may vary slightly, but the cake will still be wonderfully soft and flavorful.

How long does the buttercream stay fresh?

Properly stored in an airtight container, the vanilla buttercream lasts at room temperature for about 2 days, or in the fridge for up to a week. Before using chilled buttercream, bring it back to room temperature and re-whip for the perfect fluffy texture.

Final Thoughts

Making the Soft Vanilla Pink Velvet Cake is like inviting a little slice of happiness into your kitchen. Its tender crumb, delicate pink color, and luscious vanilla buttercream frosting make it a standout on any dessert table. Whether you’re baking for loved ones or treating yourself, this cake is sure to bring joy and smiles. So go ahead, grab those ingredients and bake up a cake that feels like a warm hug in every bite!

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