Yo's Pink Velvet Cake

USD

4 Cups All-Purpose Flour
2 Teaspoons Table Salt
1 Cup Unsalted Butter, room temperature
1/3 Cup Vegetable Oil
3 Cups Sugar
1 1/2 Teaspoons Pure Vanilla Extract
4 Large Eggs, room temperature
2 Cups Buttermilk, room temperature **see tip in step 6 for substitution
2 Teaspoons Baking Soda
2 Teaspoons Cider Vinegar
Gel food colouring: rose and red

NOTES

* This recipe yields 4lbs of batter and makes one 9x13 inch cake or two 8” round cakes.

** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.

Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts.

Item Name:	Availability:
Desired Cake Pans
Parchment Paper
Electric or Stand Mixer with Paddle Attachment
Mixing Bowls
Rubber Spatula

Prepare Cake Pans

Preheat oven to 350 degrees. Line the bottom of your cake pans and your stainless steel bowl with parchment.

See How to Bake a Cake.

Prepare Dry Ingredients

Sift flour and salt into a medium bowl and whisk together. Set aside

Mix Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and vanilla on medium speed until well combined. About 5 minutes.

Add Your Colour

Add 1 tablespoon rose and 1/2 teaspoon red food colouring and beat until the batter is evenly coloured. Scrape the sides and bottom of the bowl to make sure all of the mixture is coloured.

Beat In Eggs

Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

Add Flour and Buttermilk

Add the flour mixture in four parts, alternating with the buttermilk in three parts, beating just until each addition is incorporated before adding the next; do not over mix.

TIP: If you don't have buttermilk, stir 2 teaspoons of cider vinegar into 2 cups room-temperature whole milk and let stand for 10 to 15 minutes, until the milk has thickened slightly.

Baking Soda and Vinegar

In a small cup, combine the baking soda and vinegar. With the mixer running, immediately add the mixture to the batter. Beat for 10 seconds

Bake Your Cakes!

Scrape the batter into prepared pans, and spread it so that it is smooth. Bake until a toothpick inserted comes out clean- about 45 minutes for the 9x13" pan or 55 minutes for 8" pans. Rotate your cakes half way through baking.

Cool Completely

Once done baking, transfer to a wire rack and let your cakes cool completely in their pans before removing.