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Moist Pink Velvet Layered Cake Recipe with Easy Cream Cheese Buttercream

moist pink velvet layered cake - featured image
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A tender, moist pink velvet cake with a subtle cocoa hint, layered with smooth and tangy cream cheese buttercream. Perfect for celebrations or casual treats.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ¾ cup (180ml) vegetable oil (canola oil preferred)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 1 teaspoon pink gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then lightly dust with flour or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and pink gel food coloring until smooth.
  4. Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  6. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Beat cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes.
  9. Gradually add powdered sugar on low speed, then increase speed until fluffy. Add vanilla extract and salt, beat until combined.
  10. Place one cake layer on serving plate. Spread one-third of frosting evenly on top.
  11. Place second cake layer on top and frost top and sides with remaining buttercream.
  12. Chill cake for 20 minutes and optionally apply a second thin crumb coat layer for a neat finish.

Notes

Use room temperature ingredients for best texture. Sift dry ingredients to avoid lumps. Gel food coloring provides vibrant color without extra liquid. Chill cake between crumb coating and final frosting for clean edges. If batter is too thick, add a tablespoon of extra buttermilk.

Nutrition

Keywords: pink velvet cake, cream cheese buttercream, layered cake, moist cake, easy cake recipe, birthday cake, pink cake

Find it online: https://yumnode.com/moist-pink-velvet-layered-cake-recipe-with-easy-cream-cheese-buttercream/