Tender pink velvet cake with raspberry buttercream and fresh raspberries.
After a successful red velvet bake off last year, I thought it would be fun to do another “velvet” cake for Valentine’s this year. But, instead of red, I went with pink velvet!
Unlike a traditional red velvet cake, however, my pink velvet cake isn’t chocolate based. Instead, I went with a vanilla based and used the idea of a “velvet” as part of the texture. I mean, look at those cake layers! So tender and velvety!
Pink Velvet Cake
The base of this cake is from my favorite vanilla cake I used in my Marshmallow Moon Cake. It’s so tender and flavorful. All I did different was add some pink food gel by Americolor. You don’t need to add much color when you use the food gels because the color is so concentrated. I only add two drops. Also, it’s super important to add the food coloring to the batter when you’re blending the butter and sugar. You run the risk of over-mixing your batter if you add the food coloring at the end.
For the frosting, I thought it would be fun to do something less traditional for a “velvet” cake, which usually gets paired with a cream cheese frosting or a vanilla buttercream. I went with a raspberry buttercream, using LorAnn Oils Raspberry Emulsion. The emulsion is clear, so I added a little food coloring gel to the frosting as well. Again, just a drop or two is all you need.
Hope you love this Pink Velvet cake as much as I do!