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Pink Velvet Cake

Pink Velvet Cake

This Pink Velvet Cake offers a delicate crumb and a whimsical aesthetic, combining fresh buttermilk with high-quality vanilla beans in a mindful baking experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Cake Flour
  • Grass-fed Butter
  • Organic Granulated Sugar
  • Farm-Fresh Eggs
  • Real Buttermilk
  • Pure Vanilla Bean Paste
  • Beetroot Powder or Natural Food Coloring
  • Baking Powder
  • Baking Soda
  • Fine Sea Salt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your cake pans and line with parchment paper.
  2. In a large bowl, sift together the cake flour, beetroot powder, baking powder, baking soda, and sea salt.
  3. Cream the softened butter and organic sugar together for at least five minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla bean paste.
  6. With the mixer on low, alternate adding dry ingredients and wet buttermilk, beginning and ending with dry ingredients.
  7. Divide the batter equally between pans and smooth the tops.
  8. Bake for 30 to 35 minutes until a toothpick comes out clean.
  9. Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze layers wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight.