Pink Velvet Cake
Beautiful pink cake with a delicate white chocolate flavor and a velvety, moist crumb. Difficulty level 3/10
Servings 12
Calories 423kcal
Equipment
Ingredients
- 8 ounces white chocolate chopped
- ¼ cup heavy cream
- 2 ¼ cups all purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 10 tablespoons butter room temperature
- 1 ⅓ cups sugar
- 4 eggs
- 1 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 cup half and half
- rose or pink gel food coloring
- cream cheese buttercream
Instructions
- Preheat the oven to 375F
- Grease and flour 3 8- inch round baking pans
- Bring ¼ cup cream to a simmer and add chocolate. Remove from heat and stir until melted. Set aside
- Sift dry ingredients together
- Beat butter until fluffy. Add sugar slowly, beating well
- Add eggs, one at a time
- Add extracts and coloring and beat until well blended
- Add the flour mixture in thirds, alternating with the half and half
- Stir in the melted chocolate mixture
- Divide between pans and bake for 30 minutes until a cake tester comes out clean
- Cool in pans for 10 minutes and then turn out of the pans to finish cooling
- Frost with cream cheese buttercream
Nutrition
Calories: 423kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 99mg | Potassium: 205mg | Fiber: 0g | Sugar: 33g | Vitamin A: 520IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 1.5mg