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Soft Vanilla Pink Velvet Cake Recipe

Soft Vanilla Pink Velvet Cake Recipe
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★★★★★

5.2 from 22 reviews

A moist and tender Soft Vanilla Pink Velvet Cake featuring a delicate vanilla flavor paired with a luscious vanilla buttercream frosting. This cake is perfect for celebrations and offers a visually stunning pink hue with a rich, creamy finish.

Ingredients

Scale

Cake

  • ½ cup (1 stick, 113g) unsalted butter, room temperature
  • 1½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 3 cups (300g) cake flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup (245g) whole milk, room temperature
  • ½ cup (109g) vegetable oil
  • 1 teaspoon vanilla extract
  • 6–7 drops red food coloring

Vanilla Buttercream

  • 1 cup (2 sticks, 227g) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 32 ounces (7 cups) confectioners’ sugar, sifted
  • 5 tablespoons whole milk, or enough to reach desired consistency
  • 1 pinch kosher salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick cooking spray or line them with parchment paper, then set aside.
  2. Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until it becomes pale and fluffy, about 2 minutes.
  3. Add Sugar: Gradually add the granulated sugar to the creamed butter and continue beating for another 1-2 minutes until the mixture is light and fluffy, scraping down the sides as needed.
  4. Incorporate Eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together cake flour, kosher salt, and baking powder until evenly mixed.
  6. Mix Wet Ingredients: In another bowl, combine whole milk, vegetable oil, and vanilla extract thoroughly.
  7. Alternate Mixing: With the mixer on low speed, alternately add the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
  8. Add Food Coloring: Add 6-7 drops of red food coloring to achieve a pink hue, mixing until the color is even throughout the batter.
  9. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
  11. Prepare Buttercream: Beat the unsalted butter in a clean bowl until creamy. Add vanilla and almond extracts, then gradually add sifted confectioners’ sugar. Pour in milk a tablespoon at a time until you reach your desired consistency. Add a pinch of salt and beat until smooth and fluffy.
  12. Assemble: Once cakes are completely cooled, spread a layer of vanilla buttercream on one cake layer, place the second layer on top, and frost the entire cake as desired.

Notes

  • Ensure all ingredients are at room temperature for the best texture and mix.
  • To intensify the pink color, adjust the amount of red food coloring carefully – add a drop at a time.
  • Use cake flour for a lighter, softer crumb; all-purpose flour will yield a denser cake.
  • The almond extract in the buttercream enhances the vanilla flavor but can be omitted for allergy considerations.
  • Store the cake covered in the refrigerator for up to 3 days or freeze for longer storage.
  • Let the cake come to room temperature before serving for optimal flavor and texture.

Nutrition

Keywords: vanilla pink velvet cake, soft cake recipe, vanilla buttercream frosting, pink cake, celebration cake

Find it online: https://kitchenbyrita.com/soft-vanilla-pink-velvet-cake-recipe/