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Pink Velvet Cake

Pink Velvet Cake: A Delightfully Soft Celebration Treat

Indulge in the enchanting Pink Velvet Cake, a soft celebration treat that melts in your mouth and captivates dessert lovers everywhere.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the 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.
For the Cream Cheese Frosting
  • 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
For Decoration
  • 1 cup Fresh Raspberries Substitute with strawberries if desired.
  • Heart-Shaped Biscuits/Sugar Pearls Optional forenhancing visual appeal.

Equipment

  • mixing bowls
  • stand mixer
  • Baking pans
  • sifter
  • spatula

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 1 cup of milk with 1 tablespoon of white vinegar, stirring gently. Let it sit for about 5 minutes.
  2. In a large mixing bowl, sift together the all-purpose flour, cornflour, cocoa powder, baking powder, baking soda, and salt.
  3. Using a stand mixer, beat 1 cup of softened butter and 2 cups of fine sugar together until pale and fluffy, about 3 to 5 minutes.
  4. With the mixer on low speed, add the large eggs one at a time. Mix in 1 teaspoon of vanilla essence and ½ cup of vegetable oil until smooth.
  5. Gradually add the prepared tangy milk and gently fold in the sifted dry ingredients until smooth.
  6. Divide the batter evenly into prepared cake pans. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes.
  7. In a medium bowl, beat together 8 oz of cream cheese, ½ cup of softened butter, 4 cups of icing sugar, and 1 teaspoon of vanilla essence until creamy.
  8. Once the cake layers have cooled, spread cream cheese frosting between the layers and on the top and sides of the cake.
  9. Refrigerate the assembled cake for about 20 minutes to set the frosting. Decorate with raspberries and biscuits.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 300mgPotassium: 120mgFiber: 2gSugar: 36gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter for a lighter texture.

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