Skip to main content

PINK VELVET CAKE

 PINK VELVET CAKE









*ingredients:

 


Pink cake

4 large egg whites

1 ⅓ cup granulated sugar divided

4 ounces unsalted butter room temperature

½ cup oil

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

10 – 12 drops of liquid red food color

2 cup all-purpose flour

2 teaspoon baking powder

½ teaspoon salt

⅔ cup milk room temperature


*Frosting:


16 ounces unsalted butter

2 cup powdered sugar

½ cup heavy whipping cream

2 teaspoon pure vanilla extract

A big pinch of salt

A few drop of red food color optional

 


*Instructions:


Make the cake


Preheat the oven to 350°F.

Grease and line the bottom of two 8” cake pans with parchment paper, grease the top of the parchment paper and the side of the cake pans. Sprinkle flour on the side of the cake pan and tap out the excess. Set aside.

 


In the bowl of a stand mixer, add the egg white and half of the sugar. Beat on medium speed until the meringue is formed. It should be shiny white with stiff peaks. Transfer the meringue into a different bowl and set aside.


In the same stand mixer bowl, without washing, cream the softened butter and sugar together. Then add oil, the extracts and red food color. Beat until incorporated


In a medium mixing bowl, sift together flour and baking powder. Stir in the salt, and mix with a whisk to distribute evenly.


Add the flour mixture to the butter and oil mixture in 3 increments alternating with the milk, starting and ending with the flour. Scrape the bottom and side of the bowl to ensure thorough mixing. Then with a light hand, fold in the meringue.


Divide the cake batter among the two prepared cake pans. Bake in the middle oven rack for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.

 


Remove from the oven and allow to cool to the touch, remove cakes from the pans and allow to cool completely on a wire rack.


Make the frosting


Add all ingredients except the food color to a stand mixer bowl. Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is white and fluffy.


Optional: use red food color to dye part of the frosting pink for the decorations if desired. See steps below.


Assemble the cake


Place the first layer of cake on a cake stand or plate, add 1 cup of frosting on top and level out with an offset spatula. Place the second layer of cake on top and add another cup of frosting on top, level it out. Add another cup of frosting to the side of the cake.

 


At this point, dye the remaining frosting with a few drops of red food color to get a light pink color to use for the decoration. Fill a pastry bag fitted with your favorite decorating tip and pipe decoration on top of the cake. Add swirls to cover the base of the cake.


Serve right away or refrigerate until ready to serve. Allow the cake to come to room temperature about 30 minutes before serving if refrigerated.

Popular posts from this blog

VEGAN & GLUTEN-FREE ALMOND & COFFEE

 VEGAN & GLUTEN-FREE ALMOND & COFFEE   *INGREDIENTS : < FOR THE BASE: 80g almond flour 40g brown rice flour 2 Tbsp maple syrup 2 Tbsp EVOO ( Extra Virgin Olive Oil ) 2 tsp flax meal 1/2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp salt⠀ < INGREDIENTS FOR THE COFFEE CREAM: 1 cup cashews, soaked for 6h 1/4 cup + 2 Tbsp almond milk, homemade 3-4 soft Medjool dates, pitted and chopped 1 Tbsp espresso 1 tsp maca powder 1/2 tsp vanilla extract 1/4 tsp salt 3 Tbsp cup raw cacao butter, melted⠀ < INGREDIENTS TO DECORATE: Fresh raspberries Dark chocolate Sea salt flakes⠀ *INSTRUCTIONS: 1.To make the base, mix all the ingredients using your hands and knead until you form a dough. 2.Cover and chill in the refrigerator for 30 min. 3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm. 4.Place them over the tart pans and press carefully. Trim the edges as needed. 5.Dock
Read more

Favorite Comforting Beef Stew

 Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon
Read more

Mini Cheese⁣ ⁣

 Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣   -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean.   ⁣-Let cool and flip onto a plate. See less See less.
Read more