Pink Velvet Cake (From Scratch)
Soft, moist, easy pink velvet cake recipe from scratch, homemade with simple ingredients. Paired with strawberry frosting and fresh strawberries. Perfect for Valentine's Day.
Servings: 9 Slices
Calories: 708kcal
Ingredients
Cake
- 2½ cups All-purpose flour
- 1¼ cups Granulated sugar
- 1 cup Butter Unsalted
- 1 cup Buttermilk
- 3 Eggs Large
- 1 tablespoon Vanilla extract
- Pink gel coloring
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
Filling, Frosting, Decoration
- 2 cups Fresh strawberries Washed, Cut into small pieces, Patted dry with paper towels
- 2 cups Strawberry frosting
- 1 cup Coconut Shredded
Instructions
- In a large mixing bowl, add butter, sugar and cream together until light and fluffy.
- Add eggs, vanilla extract, buttermilk, pink gel coloring and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt.
- Dump this dry ingredients to the wet mixture and mix until smooth. Do not over-mix!
- Pour this batter into a greased/floured heart pan (Dimensions 8x3). You can also use two round 8x2 pans if you don't want to make a heart cake.
- Bake at 350 degrees F for about 40-45 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool completely.
- Cut it in half lengthwise and fill it with strawberry frosting and top it off with some strawberry pieces. Place the other half of the cake on top of the strawberries.
- Frost your entire cake with strawberry frosting.
- Cover the sides of the cake with finely shredded coconut.
- Use Tip 1M (star tip) to pipe the top of your cake and the cake board.
- Add more strawberries on top of the cake and sprinkle some coconut. Enjoy!
Notes
- Read all my tips above.
- I highly recommend sifting the flour because it makes the cake more airy and soft.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 708kcal | Carbohydrates: 94g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 427mg | Potassium: 281mg | Fiber: 2g | Sugar: 63g | Vitamin A: 755IU | Vitamin C: 19.1mg | Calcium: 94mg | Iron: 2.4mg