Pink Velvet Cake Recipe for Easter

Pink Velvet Cake Recipe for Easter :-This Pink Velvet Cake recipe is one of our favourites since it is not only really moist but also has a fine crumb, a delicious vanilla flavour, and the fact that it is pink!
Placed on a pedestal made of white cake is a slice of pink velvet cake.
This delicious cake is based on our popular Vanilla Velvet Cake, but we thought it would be fun to have a pink option!
Make sure to keep this recipe in mind for Baby Shower Cakes, Barbie-themed parties, and birthday cake recipes for your family and friends who are passionate about pink.

Pink Velvet Cake Recipe for Easter

Ingredients :

• 1 8 oz (226g) package cream cheese, softened
• 1 ½ sticks (168g or ¾cup) Unsalted Butter, softened
• 2 cups (400g) sugar
• 4 large eggs
• 3 cups (342g) cake flour (See notes for substitution if needed.)
• 2 teaspoons (8g) baking powder
• ½ teaspoon (3g) baking soda
• ½ teaspoon (3g) salt
• 1 cup (242g) buttermilk (See notes for substitution if needed.)
• ¼ cup (54g) vegetable oil (We use Canola oil.)
• 1 Tablespoon (12g) vanilla extract
• Pink Coloring Gel (We used Americolor Deep Pink)

WHIPPED CREAM FILLING

• 1 cup 240g heavy cream
• ¼ 29g cup powdered sugar
• 1 4g teaspoon vanilla

VANILLA BUTTERCREAM

• 3 sticks (339g) unsalted butter, softened (Should be slightly softened but cool to the touch and holding it’s shape)
• 7 cups (690-805g) confectioners’ sugar (Adjust amount based on desired consistency.)
• 2 tsp. (8g) vanilla extract (If you prefer a lighter frosting, you can use clear imitation vanilla.)
• ⅓ cup (72)g whole milk or cream, more if needed
• ½ teaspoon (3g)salt

Instructions :

• Bake at a temperature of 325 degrees Fahrenheit. Three 8-inch pans should be greased and floured, and a circle of parchment paper or wax paper should be placed on the bottom of each pan.
• Prep the flour, baking powder, baking soda, and salt by whisking them together for thirty seconds in a medium bowl. Set the bowl aside.
• In a separate bowl, combine the buttermilk, oil, and vanilla extract ingredients. Put aside for later.
• After adding the butter and cream cheese to the bowl of your mixer, mix them together at a medium speed until they are completely smooth.

• While continuing to mix at a medium speed for two to three minutes, gradually add the sugar.
• The eggs should be added one at a time, and the mixture should be stirred until the yellow colour of the yolk is no longer visible.
• While the mixer is operating at a low speed, add the flour combination and the milk mixture in alternating directions, starting with the flour mixture and finishing with the milk mixture.
• During this time, add a drop or two of colouring gel; begin with a smaller amount than you believe you will require, and adjust how much you apply as necessary.

• Be cautious not to overmix the batter; this should be done just until it is thoroughly incorporated. Put the batter in each of the three pans in equal amounts.
• Bake for 25 to 28 minutes at a temperature of 325 degrees Fahrenheit, or until a toothpick inserted into the centre of the cake comes out clean or with only a few crumbs attached. Before removing the pans from the oven, allow them to cool for five to ten minutes on a wire rack.
• This particular recipe yields a total of 7 and a half cups of batter. Cupcakes can also be baked using this method, although there will be very little to no dome.

FOR THE WHIPPED CREAM

• Ten minutes should be spent in the freezer to chill the mixing bowl as well as the beaters and whisk attachment.
  Following the addition of the vanilla extract, powdered sugar, and whipping cream to the chilled mixing bowl, begin beating the mixture on a low speed and gradually increase it to a medium high speed.
• After approximately one and a half minutes, the cream starts to thicken, and soft peaks begin to develop. These peaks have a small bend to them. Keep a close eye on this as it happens very swiftly.

FOR THE VANILLA BUTTERCREAM

• Once the butter has been somewhat softened, cream it until it is smooth. Whisk in the vanilla extract.
• The majority of the milk and half of the powdered sugar should be added. The powdered sugar should be mixed into the mixture by beating at a medium speed.
• After adding the remaining powdered sugar and milk, continue mixing at a medium speed for an additional three to four minutes, occasionally scraping the sides of the glass bowl. Very slowly, I bring the speed of the mixer down. 2 on the KitchenAid) for a period of one to two minutes.
• The buttercream will be less likely to include air pockets as a result of this. It will eventually become incredibly smooth in texture.
• This recipe can be cut in half or doubled in size.
• About four and a half to five cups of frosting are produced. Enough to cover and ice a cake with three layers that is eight inches or two layers that is nine inches.
• Increase the amount of sugar in your buttercream if it is too thin. You may need to add a little bit more milk if the consistency is too thick.

Notes :

• As an alternative to cake flour, it is possible to produce cake flour by using all-purpose flour  .
• Take out two tablespoons of flour from a recipe and replace it with two tablespoons of cornflour .
• This must be done for each cup of flour in the recipe. Due to the fact that this recipe calls for three cups of flour, you will need to measure out three cups of all-purpose flour, leave out six tablespoons of cornflour, and whisk
• the mixture until it is completely combined.
• Replace buttermilk with the following: A measuring cup should have one tablespoon of vinegar or lemon juice added to it. Stir in the milk until it reaches the mark of one cup. After a wait of five minutes, it will be ready for use.