Description

This Pink Velvet Dream Cake is a delightful twist on the traditional red velvet, featuring a vibrant pink color and a moist, tender crumb. Made with simple ingredients like buttermilk, vegetable oil, and a touch of cocoa powder, this cake is perfectly balanced with creamy, tangy cream cheese frosting. Ideal for celebrations or any time you crave a sweet, visually stunning treat.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder

Wet Ingredients

1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract

Frosting

Cream cheese frosting

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cake layers.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined and smooth.
Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until the mixture is smooth and fully incorporated.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth, lump-free, and evenly mixed.
Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
Frost the Cake: Once completely cooled, frost the top of one cake layer with cream cheese frosting. Place the second layer on top, then frost the entire cake, including the sides, for a smooth, finished look.

Notes

Use room temperature ingredients for better batter consistency.
You can substitute the vegetable oil with canola oil or another neutral oil if preferred.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes as a substitute.
To get a more intense pink hue, increase the red food coloring slightly but avoid too much to prevent coloring from affecting flavor.
Store the finished cake refrigerated due to the cream cheese frosting, and bring to room temperature before serving for best taste.