Oh, pink cakes—there’s something almost magical about them, right? They remind me of carefree childhood birthdays, with frosting smudged all over my face. Whether it’s a soft pastel hue or a vibrant fuchsia, these cakes bring a splash of joy to any celebration, like a Taylor Swift concert where everyone’s wearing their favorite pink outfits.
Steps
- Preheat the oven to 335º F (168º C) and prepare three 6″x2″ cake pans with non-stick spray. Fill each pan about ¾ full with batter.
- In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt. Mix briefly to combine.
- Mix together ½ cup of milk with vegetable oil and set aside. In another bowl, whisk the remaining milk with egg whites, pink food coloring, and vanilla.
- Add softened butter to the dry ingredients and mix on low until it resembles coarse sand. Pour in the milk/oil mixture and mix until moistened, then increase speed to medium for 2 minutes.
- Gradually add the egg white mixture in three parts, mixing for 15 seconds between each addition. Scrape the bowl to ensure everything is combined before pouring the batter into the prepared pans.
- Bake for 35-40 minutes, or until a toothpick comes out clean. Tap the pans on the counter once to release steam, then let cool in the pans for 10 minutes before turning out onto a rack.
- For the whipped cream, sprinkle gelatin over cold water and let it bloom. Melt the gelatin in the microwave and mix with a teaspoon of heavy cream.
- Whip heavy cream in a chilled bowl until soft peaks form, then add powdered sugar and vanilla. Drizzle in gelatin while mixing on low until stiff peaks form.
- Once cakes are cooled, level the tops and sides if desired. Place the first cake layer on a board and spread whipped cream on top. Repeat with the remaining layers.
- Coat the entire cake with a thin layer of whipped cream and chill in the freezer for 10 minutes. Spread a final layer of cream, smoothing the sides and top with a bench scraper and offset spatula.
- Optionally, create patterns on the sides with a cake comb, and finish by piping whipped cream swirls on top using a 1M tip. Garnish with fresh raspberries for decoration.
Ingredients
- 13 oz cake flour
- 12 oz granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 5 oz egg whites, at room temperature
- 4 oz vegetable oil
- 10 oz buttermilk, at room temperature or slightly warm
- 6 oz unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 drops electric pink food coloring
- 24 oz heavy whipping cream
- 4 oz powdered sugar
- 2 teaspoons powdered gelatin
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- 1 teaspoon heavy whipping cream
- 1 cup fresh raspberries
Nutritional Values
Calories: 5248kcal | Carbohydrates: 496g | Protein: 56g | Fat: 344g | Saturated Fat: 232g | Cholesterol: 888mg | Sodium: 3280mg | Potassium: 1808mg | Fiber: 8g | Sugar: 312g | Vitamin A: 9864IU | Vitamin C: 8mg | Calcium: 920mg | Iron: 8mg
FAQ
- What flavor is pink velvet cake?
- Pink velvet cake is primarily vanilla-flavored with a subtle hint of tanginess from the buttermilk. The pink hue is achieved by adding a small amount of pink food coloring or natural colorings like strawberry or raspberry emulsion.
- How do I create a pink velvet layer cake?
- To make a pink velvet layer cake, bake the cake layers and allow them to cool. Trim the domes and brown edges for a cleaner look. Assemble the cake by spreading stabilized whipped cream between each layer and over the entire cake. Chill the cake briefly before adding a final coat of whipped cream, and decorate with fresh raspberries.
- What distinguishes a velvet cake from other cakes?
- A velvet cake is known for its smooth and tender texture, achieved by using buttermilk and sometimes vinegar. These ingredients react with baking soda to create a soft, velvety crumb that is less sweet and more moist than traditional cakes.
- How can I keep velvet cake moist?
- The moistness of a velvet cake comes from the combination of buttermilk and oil. If you don’t have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. This combination helps maintain the cake’s moisture without the need for additional syrup.
- How should I store a pink velvet cake with whipped cream?
- Due to the dairy content in the whipped cream, it’s best to store the cake in the refrigerator. However, for the best flavor and texture, allow the cake to sit at room temperature for about an hour or two before serving.
Tips
- Ensure all ingredients are at room temperature to prevent the batter from breaking or curdling, which is key for a successful cake texture.
- Weigh your ingredients using a scale for precision, as this helps achieve consistent results and prevents recipe failure.
- Pre-measure and prepare all ingredients before you begin mixing to ensure nothing is accidentally left out, facilitating a smoother baking process.
- Chill the cake layers before frosting them; this makes them easier to handle and results in a neater finish, especially if you’re planning to stack or transport the cake.
Equipment
- Stand Mixer – Essential for mixing cake batter and whipped cream efficiently.
- Whisk Attachment – Used with the stand mixer for whipping cream.
- Paddle Attachment – Another attachment for the stand mixer, used for mixing the cake batter.
- Offset Spatula – Useful for spreading whipped cream evenly on the cake.
- Bench Scraper – Helps in smoothing the sides of the cake.
- Cake Comb – Optional, for creating patterns on the cake’s sides.
- 1M Piping Tip – For decorating the cake with whipped cream swirls.
- Cake Pans (6″x2″) – Specifically mentioned in the recipe, if you don’t have this size already.
