Description
A recipe for a soft, pink velvet cake with a creamy princess emulsion-flavored buttercream frosting.
Ingredients
For the Cake:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cup sugar
1 cup unsalted butter, almost room temperature
1 1/2 cups whole milk, divided
1 tablespoon lemon juice
1 teaspoon white vinegar
1 tablespoon vegetable or canola oil
2 1/2 teaspoon princess emulsion
6 large egg whites
3 drops red or pink gel food coloring
For the Buttercream:
1 cup unsalted butter, room temperature
1 cup salted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
7 cups confectioner’s sugar
1 1/2 teaspoon princess emulsion
1–2 tablespoon milk
2 drops pink or red gel food coloring (optional)
Instructions
- Step 1: Preheat oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.
- Step 2: To make the buttermilk, add one tablespoon of lemon juice to one cup of milk, stir, and set aside.
- Step 3: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Step 4: In a separate bowl, whisk together the milk and lemon juice mixture, the remaining 1/2 cup of plain milk, vinegar, oil, food coloring, princess emulsion, and egg whites.
- Step 5: Add the almost room temperature butter in chunks to the dry ingredients. Mix on low speed until the mixture is crumbly with a sand-like texture.
- Step 6: Pour about one-third of the liquid mixture into the flour and butter mixture. Mix on medium speed for 15-20 seconds until just combined.
- Step 7: Pour in the rest of the liquid mixture and mix again until well combined, being careful not to overmix.
- Step 8: Scrape the sides and bottom of the bowl with a rubber spatula and mix for another 10-15 seconds. Add more food coloring now if a deeper pink is desired.
- Step 9: Pour the batter evenly into the prepared pans and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 10: Let the cake layers cool in the pans on wire racks for 10-15 minutes, then turn them out onto the racks to cool completely before frosting.
- Step 11: To make the buttercream, add the room temperature butters and cream cheese to a large mixing bowl and beat with an electric mixer on medium-high speed until creamy.
- Step 12: Add three cups of confectioner’s sugar and mix on low until incorporated, then on medium until well mixed.
- Step 13: Add one tablespoon of milk and mix on medium until incorporated.
- Step 14: Add the last four cups of confectioner’s sugar and mix on low, then on medium until well mixed.
- Step 15: Add the optional food coloring and the princess emulsion, then mix on medium to medium-high until well mixed.
- Step 16: Check the consistency. If it’s too thick, add another tablespoon of milk. If it’s too thin, add more confectioner’s sugar.
- Step 17: Once the desired consistency is reached, mix on medium-high speed for about four to five minutes until the icing becomes fluffy and lightens in color.
- Step 18: Frost the cooled cake layers with the buttercream.
Notes
The batter should be a bit brighter than you want the final cake, as the color will dull slightly during baking.
Be careful not to overmix the batter, as this will negatively affect the cake’s texture.
The cake layers will flatten a bit once they are cooled.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American