Pink Velvet Cake
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3-6 drops red food coloring
- 2 ¼ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole buttermilk
Preheat oven to 350. Spray 3 (8-inch) or 2 ( 9-inch) pans with Baker’s Secret.
Line bottom with wax or parchment paper. Spray again lightly. Sift cake flour and
measure. Put aside for next step. In a medium bowl, combine butter and sugar.
Beat with a mixer at high speed until creamy, about 3 minutes. Add eggs, one at a
time, beating well after each addition. Add vanilla extract and food color, and beat
to combine. In a separate small bowl, sift together the flour, baking powder,
baking soda, and salt. Add flour mixture to butter mixture alternately with
buttermilk, beginning and ending with the flour in three additions. Divide batter
among pans, smoothing tops. Bake for about 20-25 minutes or until cake tester
inserted near the center comes out clean. Let the pans cool on a wire rack for 10
minutes. Invert on a rack, carefully remove parchment or wax paper from the
bottoms. Cool completely.
Buttercream Icing
- 4 sticks of unsalted butter, softened
- 8+ cups powdered sugar
- 4 teaspoons vanilla extract
- 4-6 tablespoons milk or cream
Whip the butter until creamy and pale. Add the powdered sugar. Mixture will be dry so add the vanilla and cream gradually until frosting reaches a good piping and frosting consistency. Frost and/or decorate immediately after making.
