Description
A colorful and delicious Pink Velvet Heart Cake, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- Red food coloring
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
- Whisk together the all-purpose flour, baking soda, salt, and cocoa powder in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk until just combined.
- Add red food coloring gradually until you achieve your desired pink hue.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Frost with your favorite cream cheese or buttercream frosting once cooled.
Notes
For best results, use room temperature ingredients. You can substitute buttermilk with regular milk mixed with vinegar or lemon juice.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg