Pink Velvet Buttermilk Cake
A vibrant and moist cake made with buttermilk, featuring a striking pink hue and topped with stabilized whipped cream.
Ingrédients
For the Cake
- 13 oz cake flour
- 12 oz granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 5 oz egg whites (room temperature)
- 4 oz vegetable oil
- 10 oz buttermilk (room temperature or slightly warm)
- 6 oz unsalted butter (softened)
- 2 teaspoons vanilla extract
- 2 drops electric pink food coloring
For the Whipped Cream
- 24 oz heavy whipping cream
- 4 oz powdered sugar
- 2 teaspoons powdered gelatin
- 1 tablespoon cold water
- 1 teaspoon vanilla extract (for whipped cream)
- 1 teaspoon heavy whipping cream (for gelatin)
Optional Garnish
- 1 cup fresh raspberries optional for garnish
Instructions
Preparation
- Gather all your ingredients and ensure that your butter and egg whites are at room temperature.
- Preheat oven to 335–350º F (168–177º C).
- Prepare two to three 6"x2" cake pans with pan spray or cake goop.
Mixing
- In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt. Mix on low for 10 seconds.
- In a separate bowl, mix together ½ cup of buttermilk with the vegetable oil.
- In another bowl, whisk together the remaining buttermilk, egg whites, pink food coloring, and vanilla.
- Add softened butter to dry ingredients and mix until the mixture resembles coarse sand.
- Pour in the milk and oil mixture and mix until moistened. Then increase speed to medium and mix for 2 minutes.
- Fold in the egg white mixture in three batches, mixing for 15 seconds after each addition.
Baking
- Pour the batter evenly into prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Tap pans to release steam and then cool for 10 minutes before transferring to a cooling rack.
Whipped Cream Preparation
- Sprinkle gelatin over cold water and let bloom for 5 minutes. Then melt in the microwave.
- Whip heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract.
- Lower the mixer speed and drizzle in the melted gelatin until stiff peaks form.
Serving
- Frost cooled cake layers with whipped cream and garnish with fresh raspberries if desired.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. Can freeze layers for up to three months.