Description
Indulge in the luxurious and vibrant Pink Velvet Cake, a mouthwatering dessert that will leave you craving more. This recipe, passed down from Grandma, yields a soft, velvety crumb and a stunning pink hue that is sure to impress.
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 2 tablespoons beet powder (for color)
Instructions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and vanilla extract, mixing just until combined.
6. Stir in the beet powder until the batter is evenly pink in color.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Frost and decorate the cakes as desired.
Notes
For a richer flavor, you can add 1/2 cup of sour cream to the batter. The beet powder can be adjusted to achieve your desired shade of pink. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American