Pink Velvet Dream Cake Recipe

Introduction

Pink Velvet Dream Cake is a delightful twist on the classic red velvet, offering a tender crumb and a vibrant pink hue that’s perfect for special occasions. This moist cake layered with creamy cream cheese frosting is sure to impress both in taste and appearance.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• Cream cheese frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal.
2. Step 2: In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder until well combined and smooth.
3. Step 3: In a large mixing bowl, combine vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Mix until smooth and fully incorporated.
4. Step 4: Gradually add the dry mixture to the wet mixture, stirring until the batter is smooth and lump-free.
5. Step 5: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the cakes to cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
7. Step 7: Once completely cooled, frost the top of one layer with cream cheese frosting, place the second layer on top, and frost the entire cake, including the sides, for a perfect finish.

Tips & Variations

• For best results, use room temperature ingredients to achieve a smooth batter and even baking.
• To intensify the pink color, add an extra teaspoon of red food coloring.
• Substitute cream cheese frosting with whipped cream frosting for a lighter option.
• Ensure the cake layers are completely cool before frosting to prevent melting.

Storage

Store the Pink Velvet Dream Cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, let the cake come to room temperature for about 30 minutes to enhance flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of white vinegar or lemon juice per cup. Let it sit for 5 minutes before using to mimic the acidity and tenderness buttermilk provides.

Is it necessary to use red food coloring?

While red food coloring gives the cake its signature pink color, it can be omitted if preferred. The cake will still have a delicious flavor but will lack the vibrant hue typical of velvet cakes.

Pink Velvet Dream Cake Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

This Pink Velvet Dream Cake is a stunning and delicious twist on the classic red velvet, featuring a vibrant pink hue and a smooth cream cheese frosting. Perfect for celebrations or any occasion that calls for a festive and moist layered cake with a tender crumb and balanced sweetness.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder

Wet Ingredients

• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract

Frosting

• Cream cheese frosting (amount enough to frost the cake)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cake layers once baked.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until fully combined and smooth to avoid lumps in the batter.
3. Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Whisk or beat until the mixture is smooth and homogenous.
4. Combine Ingredients: Gradually add the dry ingredient mix into the wet mixture, stirring gently until the batter is smooth and there are no lumps. Take care not to overmix.
5. Bake the Cake: Evenly divide the batter between the two prepared cake pans. Place in the preheated oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center; if it comes out clean, the cake is ready.
6. Cool the Cake: Remove the cakes from oven and let them cool in their pans for about 10 minutes. Then, carefully transfer the cakes onto a wire rack to cool completely before frosting.
7. Frost the Cake: Once completely cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake, including the sides, for a smooth, elegant finish.

Notes

• Room temperature ingredients ensure better batter consistency and rise.
• Use gel or paste red food coloring for a more vibrant pink color without affecting the batter’s texture.
• If you don’t have buttermilk, you can make a substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
• Greasing and flouring the cake pans helps prevent the cake from sticking.
• Allow the cake to cool fully before frosting to prevent the frosting from melting.

Keywords: pink velvet cake, cream cheese frosting, layered cake, celebration cake, moist cake, dessert, homemade cake