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Pink Velvet Cake
Beautiful pink cake with a delicate white chocolate flavor and a velvety, moist crumb. Difficulty level 3/10
Course
Dessert - Cake
Cuisine
American - Southern
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
423
kcal
Author
Marye Audet-White
Equipment
Stand mixer
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:
423
kcal
|
Carbohydrates:
52
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
97
mg
|
Sodium:
99
mg
|
Potassium:
205
mg
|
Fiber:
0
g
|
Sugar:
33
g
|
Vitamin A:
520
IU
|
Vitamin C:
0.2
mg
|
Calcium:
109
mg
|
Iron:
1.5
mg