Pink Velvet Cake
Soft, moist, easy pink velvet cake recipe from scratch with strawberry frosting, requiring simple ingredients. Perfect for Valentine's Day or birthdays.
- 2½ cups All-purpose flour
- 1¼ cups Sugar Granulated
- 1 cup Butter Unsalted
- 1 cup Buttermilk
- 3 Eggs Large
- 1 tbsp Vanilla extract
- Pink gel coloring
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ⅛ tsp Salt
Filling, Frosting, Decoration
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).
Bake at 350 degrees for about 40-45 minutes or until an inserted toothpick comes out clean.
Allow this cake to cool down completely.
Cut it in half 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!
- 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.
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