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Pink velvet cake is fluffy, moist and has a velvety crumb that melts in your mouth. Learn how to make a homemade pink velvet cake covered in a thick layer of stabilized whipped cream and fresh raspberries. If you loved my white velvet buttermilk cake and my red velvet cake, this is the cake for you. This pretty pink cake is perfect for Valentine’s Day. PINK VELVET BLOG POST ► BOSCH UNIVERSAL PLUS MIXER ► PINK VELVET CAKE RECIPE ► 13 oz (369 g) cake flour 12 oz (340 g) granulated sugar 1 tsp salt 1 Tbsp baking powder 1/2 tsp baking soda 5 oz (142 g) egg whites room temperature 4 oz (113 g) vegetable oil 10 oz (284 g) buttermilk room temperature or slightly warm 6 oz (170 g) butter unsalted and softened 2 tsp vanilla 2 drops electric pink food coloring STABILIZED WHIPPED CREAM RECIPE ► 24 ounces (680 g) Heavy whipping cream 4 ounces (113 g) powdered sugar 2 teaspoons (14 g) powdered gelatin 1 Tablespoon cold water 1 teaspoon vanilla extract 1 teaspoon heavy whipping cream 1 cup fresh raspberries (optional) garnish CAKE GOOP RECIPE ► 7 oz (198 g) vegetable shortening or margarine 7.5 oz (213 g) vegetable oil (or other oil you like) 5 oz (142 g) all purpose flour SUBSCRIBE ► WATCH RECIPES ► WATCH CAKE TUTORIALS ► Facebook Page: Online Cake Tutorial School: Instagram:
