The pink velvet buttermilk cake is not just a dessert; it’s a statement piece for any gathering or celebration. With its soft, fluffy texture and delightful pink hue, this eye-catching cake adds a pop of color and flavor to your dessert table. Its creamy, rich layers mingle beautifully, offering a taste reminiscent of traditional red velvet, yet the pink version brings a unique twist that sparkles with personality. Perfect for birthdays, baby showers, or simply as a treat for yourself, this cake is bound to impress anyone who takes a bite, and with its delicious, stabilized whipped cream frosting, it brings together elegance and indulgence in every slice.
Ingredients for Pink Velvet Buttermilk Cake Recipe
Creating the perfect pink velvet buttermilk cake requires careful measurement and quality ingredients. Here’s what you’ll need to whip up this delightful dessert.
List of Ingredients with Measurements
- Cake:
- 13 oz cake flour
- 12 oz granulated sugar
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp 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 tsp vanilla extract
- 2 drops electric pink food coloring
- Stabilized Whipped Cream:
- 24 oz heavy whipping cream
- 4 oz powdered sugar
- 2 teaspoons powdered gelatin
- 1 Tablespoon cold water
- 1 teaspoon vanilla extract
- 1 teaspoon heavy whipping cream
- 1 cup fresh raspberries (optional garnish)
Optional Ingredient Substitutions
- Cake Flour: All-purpose flour can be used, but cake flour provides a lighter texture.
- Unsalted Butter: If you don’t have unsalted butter, you can use salted butter and reduce the salt in the recipe to 1/2 tsp.
- Vegetable Oil: Canola oil or melted coconut oil can be used as alternatives.
- Buttermilk: If buttermilk is unavailable, you can make your own by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for a few minutes.
How to Make Pink Velvet Buttermilk Cake Recipe
Creating this pink velvet buttermilk cake is a systematic process that requires attention to detail. Here’s a step-by-step guide to ensure that you get it just right.
Step 1: Preparing the Oven and Cake Pans
Preheat your oven to 335º F (168º C) or 350º F (177º C) based on your preference. It may be advisable to stick to the lower temperature to avoid overly darkening the exterior of your cake before the center is baked. While the oven heats, prepare your cake pans. Grease two or three 6″x2″ cake pans with cake goop or your preferred pan spray. Fill the pans about 3/4 full to allow for rising.
Step 2: Mixing Dry Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients on low for about 10 seconds until they are well combined. This step is crucial as it ensures the leavening agents are evenly distributed throughout the cake batter.
Step 3: Preparing Wet Ingredients
In a separate bowl, combine 1/2 cup of the buttermilk and vegetable oil, and set aside. In another bowl, whisk together the remaining buttermilk, egg whites, pink food coloring, and vanilla extract until the eggs are fully incorporated. Setting these wet mixtures aside allows for a more organized approach to adding ingredients.
Step 4: Combining Ingredients
Add the softened unsalted butter to the dry ingredients in the mixer. Mix on low speed until the mixture resembles coarse sand, which should take about 30 seconds. Next, add the milk and oil mixture to the bowl and mix until just combined. Raise the speed to medium (setting 4) and allow it to mix for 2 minutes. This step is critical as it helps develop the structure of the cake—skipping this could lead to a dense or collapsing cake.
Once combined, scrape down the sides of the bowl to ensure all ingredients are incorporated. Reduce the mixer speed back to low and add the egg white mixture in three batches, allowing the batter to mix for 15 seconds between each addition. After adding the final batch, scrape down the bowl again. The batter will be light and airy.
Step 5: Baking the Cake
Pour the batter evenly into the prepared cake pans. Bake for 35-40 minutes, monitoring the cakes closely. They are done when a toothpick inserted in the center comes out clean and the edges haven’t begun to shrink from the pan. Once baked, firmly tap each pan on the countertop to release steam and prevent shrinking. Allow the cakes to cool in pans for 10 minutes before gently flipping them out onto a cooling rack to cool completely. It is often recommended to chill the cakes before frosting; wrapping them in plastic wrap and freezing can help trap moisture for a tender crumb.
How to Serve Pink Velvet Buttermilk Cake Recipe
Presenting your pink velvet buttermilk cake can be as fun as baking it. Here are some delightful ways to serve this beautiful cake.
Best Ways to Serve Pink Velvet Buttermilk Cake Recipe
The classic way to enjoy this cake is by layering it with stabilized whipped cream between the cake layers. For a beautiful presentation, you can frost the sides and top of the cake with whipped cream, then scatter fresh raspberries on top for an added burst of color and flavor. This not only enhances its visual appeal but also provides a delightful tartness to balance the sweetness of the cake, making every bite irresistible.
Serving Suggestions or Pairings
Pair this cake with coffee, tea, or even champagne for a sophisticated dessert experience. For those who enjoy ice cream, a scoop of vanilla or raspberry sorbet complements the cake wonderfully. Not to mention, fresh fruits, such as strawberries or additional raspberries, can serve as a delightful garnish that enhances both the presentation and taste.
How to Store Pink Velvet Buttermilk Cake Recipe
Correct storage of the cake is essential to maintain its freshness and flavor.
Proper Storage Methods
Once you’ve baked and cooled your pink velvet buttermilk cake, store it in an airtight container in the refrigerator if you are not serving it immediately. If you’ve decorated it with whipped cream and raspberries, it’s best to consume it within a couple of days to ensure that the cream remains stable and fresh.
Tips for Reheating or Freezing
If you have leftover cake, it can be safely stored in the refrigerator for up to a week. If you want to keep the cake for a more extended period, consider freezing it. Wrap slices of the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To thaw, transfer it to the refrigerator for several hours or overnight before serving. If you choose to reheat a slice, a brief time in the microwave will refresh the cake, adding warmth while keeping it moist.
Tips to Make Pink Velvet Buttermilk Cake Recipe
To achieve the best results when making your pink velvet buttermilk cake, consider the following tips.
Common Mistakes to Avoid
Failing to let your eggs, buttermilk, and other wet ingredients come to room temperature can lead to an unevenly mixed batter and a compromised texture. Always ensure that your ingredients are measured accurately using weight for the best results. Under-mixing can also lead to dense cakes; remember to follow the recommended mixing times.
Helpful Tips for Better Results
Using cake flour instead of all-purpose flour will yield a softer, more tender crumb. Additionally, if you want a more intense color, adjust the food coloring accordingly, but be careful not to use too much, as it may alter the flavor. Lastly, don’t skip the step of tapping your pans post-baking; it helps to release steam correctly, ensuring your cakes rise beautifully.
Variation of Pink Velvet Buttermilk Cake Recipe
While the classic version of this pink velvet cake is delicious, there are several variations you can experiment with for a unique twist.
Suggested Variations or Twists on the Recipe
Consider trying different flavor profiles by adding a hint of almond extract or even coconut for a tropical take. You can also turn this into a two-flavor layer cake by adding chocolate or lemon layers sandwiched in between the pink velvet cakes.
Adjustments for Dietary Preferences
For those with dietary restrictions, substituting the eggs with egg replacers or using dairy-free milk and butter can create a vegan-friendly version. Using gluten-free flour can accommodate those with gluten sensitivities while preserving the cake’s texture.
FAQs
What can I do if the dish isn’t turning out right?
If your cake is overly dense or doesn’t rise, it may be due to improper mixing or incorrect ingredient measurements. Check if all your ingredients were fresh, particularly the baking powder and baking soda, as expired leaveners can also cause a flat cake.
Can I make this ahead of time?
Yes! The cake can be made several days in advance, frozen, and thawed prior to decorating. The stabilized whipped cream can also be made ahead and kept in the refrigerator for a couple of days.
What can I substitute for ingredients?
For buttermilk, you can create a substitute with milk and vinegar or lemon juice. If you don’t have cake flour, all-purpose flour can be adjusted with a bit of cornstarch to mimic cake flour’s lightness, using 1 cup of all-purpose flour and subtracting 2 tablespoons, replacing it with cornstarch.
By keeping this guide handy, you should feel confident in creating a stunning, delicious pink velvet buttermilk cake that is sure to impress your guests or simply indulge your sweet tooth. Happy baking!
