Description

This Pink Velvet Cake is a delightfully soft and moist celebration treat, featuring a tender crumb tinted with a charming pink hue and layered with luscious cream cheese frosting. Perfect for birthdays, special occasions, or anytime you want a visually stunning and deliciously rich cake that combines the subtle cocoa flavor with a hint of tang from buttermilk and vinegar.

Ingredients

Scale

Cake Batter

2 cups All-Purpose Flour (Avoid over-measuring to prevent dryness.)
0.5 cups Cornflour (Can substitute with more all-purpose flour if unavailable.)
1 tablespoon Baking Powder (Ensure it’s fresh for optimal effectiveness.)
1 teaspoon Baking Soda (Omit if using self-raising flour.)
0.5 cups Unsweetened Cocoa Powder (Feel free to reduce for a paler cake.)
1 teaspoon Salt (Balances sweetness for a well-rounded taste.)
1 cup Soft Butter (Ensure it’s at room temperature for easier creaming.)
2 cups Fine Sugar (Can substitute with granulated sugar but note that texture may vary.)
3 Large Eggs (Using eggs at room temperature helps with incorporation.)
1 cup Milk (Consider buttermilk for added flavor.)
1 tablespoon White Vinegar (Can substitute with lemon juice.)
1 teaspoon Vanilla Essence (Extract can offer a stronger flavor.)
0.5 cups Vegetable Oil (Substitute with other neutral oils as desired.)
1 tablespoon Pink Food Color (Natural alternatives include beet juice.)

Frosting and Decoration

8 oz Cream Cheese (Mascarpone can serve as an alternative.)
0.5 cups Softened Butter
4 cups Icing Sugar (Powdered sugar results in a smooth finish.)
1 teaspoon Vanilla Essence
1 cup Fresh Raspberries (Substitute with strawberries if desired.)
Heart-Shaped Biscuits/Sugar Pearls (Optional for enhancing visual appeal.)

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Instructions

Prepare Tangy Milk: In a small bowl, combine 1 cup of milk with 1 tablespoon of white vinegar, stirring gently. Let it sit for about 5 minutes to curdle, creating a buttermilk substitute that adds acidity and tenderness to the cake.
Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cornflour, cocoa powder, baking powder, baking soda, and salt to ensure an even distribution and remove lumps.
Cream Butter and Sugar: Using a stand mixer, beat 1 cup of softened butter and 2 cups of fine sugar together until the mixture becomes pale and fluffy, approximately 3 to 5 minutes, which incorporates air for a light cake texture.
Add Eggs and Flavorings: With the mixer on low speed, add the large eggs one at a time, mixing well after each addition. Then incorporate 1 teaspoon of vanilla essence and ½ cup of vegetable oil until the batter is smooth and homogenous.
Combine Wet and Dry: Gradually add the prepared tangy milk to the batter. Then gently fold in the sifted dry ingredients, taking care not to overmix to maintain batter aeration and softness.
Bake the Cake Layers: Divide the batter evenly into prepared cake pans. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Cream Cheese Frosting: In a medium bowl, beat 8 oz of cream cheese, ½ cup of softened butter, 4 cups of icing sugar, and 1 teaspoon of vanilla essence together until smooth and creamy.
Assemble the Cake: Once the cake layers have fully cooled, spread cream cheese frosting between the layers, then cover the top and sides evenly with the remaining frosting.
Chill and Decorate: Refrigerate the assembled cake for about 20 minutes to allow the frosting to set. Decorate the top with fresh raspberries and optionally add heart-shaped biscuits or sugar pearls for an elegant finishing touch.

Notes

Ensure butter and eggs are at room temperature for better mixing and final texture.
To achieve a paler pink color, reduce the amount of cocoa powder slightly.
Use fresh baking powder and baking soda for optimal rise.
If pink food coloring is not available, natural alternatives like beet juice or powdered beetroot can be used.
Substitute buttermilk for milk and vinegar for a richer flavor profile if available.
Store the cake refrigerated and consume within 3 days for best freshness.
For a gluten-free version, substitute flours with a gluten-free all-purpose blend and omit cornflour if not suitable.