Pink velvet cake is fluffy, moist and has a velvety crumb that melts in your mouth. Learn how to make a homemade pink velvet cake covered in a thick layer of stabilized whipped cream and fresh raspberries. If you loved my white velvet buttermilk cake and my red velvet cake, this is the cake for you. This pretty pink cake is perfect for Valentine’s Day.
PINK VELVET BLOG POST ►
PINK VELVET CAKE RECIPE ► (grams are available on the blog recipe card, click metric instead of us customary)
12 oz (340 g) cake flour
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites (room temperature)
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk (room temperature or slightly warm)
6 oz (170 g) butter (unsalted and softened)
2 tsp vanilla
2 drops electric pink food coloring (I use Americolor)
STABILIZED WHIPPED CREAM RECIPE ►
12 oz (680 g) heavy whipping cream
2 oz (113 g) powdered sugar
2 tsps (14 g) powdered gelatin
1 Tbsp cold water
1 tsp vanilla extract
1 teaspoon heavy cream
1 cup fresh raspberries (optional) garnish
CAKE GOOP RECIPE ►
7 oz (198 g) vegetable shortening or margarine
7.5 oz (213 g) vegetable oil (or other oil you like)
5 oz (142 g) all purpose flour
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