Yo's Pink Velvet Cake

Recently Added
0 Item	Total $0.00

Go to Checkout

The item you just added is unavailable. Please select another product or variant.

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)
2 teaspoons baking soda
2 teaspoons cider vinegar
Gel food colouring: rose and red

Item Name:	Availability:
Desired Cake Pans	Add to Cart - $11.99
Parchment Paper	Add to Cart - $10.61
Electric or Stand Mixer with Paddle Attachment	Add to Cart - $379.00
Mixing Bowls	Add to Cart - $19.99
Rubber Spatula	Add to Cart - $9.99

Preparation

Prepare Cake Pans

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

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.

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.

Congratulations!

If all went well, you should see something that looks like this...

Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing