How to make delicious pink velvet cake at your home with step by step instructions?

A soft, moist, and beautifully pink layered cake with a creamy vanilla buttercream frosting. It is perfect for birthdays and any other celebrations! To get the desired colour, we recommend using pink food colour from Anuja Food Colours, which is one of the best food colors manufacturers in Uttar Pradesh.

Food colors manufacturers in Uttar Pradesh

Ingredients

For cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ teaspoons baking powder from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/AJANTA-double-action-Baking-Powder/dp/B0B6SZJZVQ
• ½ cups unsalted butter, softened
• 1 cups whole milk
• 3 large eggs
• Few drops of vanilla essence from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/Vanilla-Essence-Flavour-Cookies-Flavours/dp/B0B71YRCSW
• Pinch of pink food colour from Anuja Food Colours, which is one of the best food colors suppliers in Uttar Pradesh
• ½ cups sour cream

For frosting

• 1 cups butter, softened
• 4 cups powdered sugar, sifted
• 3 tablespoons heavy cream
• Few drops of vanilla essence from Ajanta Food Products
• Pinch of pink food colour from Anuja Food Colours

Food colors suppliers in Uttar Pradesh

Steps

Preheat oven:

• Preheat your oven to 175°C (350°F).
• Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Mix dry ingredients:

• In a large bowl, whisk together 2 ½ cups all-purpose flour, and ½ teaspoons baking powder.

Cream butter and sugar:

• In a separate large bowl, beat ½ cups unsalted butter, softened and 1 ½ cups granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes

Add eggs and vanilla essence:

• Add 3 large eggs one at a time to the butter mixture, beating well after each addition.
• Mix in few drops of vanilla essence and pinch of pink food colour until the colour is evenly distributed.

Combine wet and dry mixture:

• Add the dry ingredients to the butter mixture in three additions, alternating with 1 cups whole milk and ½ cups sour cream.
• Begin and end with the dry ingredients.
• Mix until just combined.

Bake the cakes:

Divide the batter evenly between the prepared pans. Bake for 28 to 30 minutes, or until a toothpick inserted in the centre comes out clean.

Cool the cakes:

• Remove cakes from the oven and allow them to cool in the pans for 10 minutes
• Then turn out onto a wire rack and cool completely before frosting.

Make the buttercream:

• Beat 1 cups unsalted butter until creamy.
• Gradually add 4 cups powdered sugar, sifted, mixing on low.
• Add 3 tablespoons heavy cream, few drops of vanilla essence, and pinch of pink food colour.
• Beat on high for 3 minutes

Frost and assemble:

• Place one cake layer on a serving plate and spread a generous layer of buttercream on top.
• Place the second layer on top and frost the entire cake with the remaining buttercream.
• Decorate with sprinkles, fresh strawberries, or edible flowers as desired.
• Serve and enjoy!