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Pink Velvet Buttermilk Cake with Fluffy Whipped Cream and Raspberry Garnish Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Pink Velvet Buttermilk Cake is a moist, tender cake with a striking electric pink hue, made from scratch using cake flour and stabilized whipped cream frosting. The recipe features room temperature ingredients for perfect incorporation, a bright pink color from food coloring, and a luscious stabilized whipped cream made with gelatin to maintain firmness. It’s ideal for celebrations or any occasion that calls for a beautiful, delicious cake topped with fresh raspberries for an optional garnish.

Ingredients

Cake

  • 13 oz cake flour
  • 12 oz granulated sugar
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 5 oz egg whites (room temperature)
  • 4 oz vegetable oil
  • 10 oz buttermilk (room temperature or slightly warm)
  • 6 oz unsalted butter (softened)
  • 2 tsp vanilla extract
  • 2 drops electric pink food coloring

Stabilized Whipped Cream Frosting

  • 24 oz heavy whipping cream
  • 4 oz powdered sugar
  • 2 tsp powdered gelatin
  • 1 Tbsp cold water
  • 1 tsp vanilla extract
  • 1 tsp heavy whipping cream (for gelatin mixture)

Garnish (Optional)

  • 1 cup fresh raspberries

Instructions

  1. Preheat oven and prepare pans: Heat oven to 335º F (168º C) or 350º F (177º C). Prepare two or three 6″x2″ cake pans by spraying with cake release or preferred pan spray. These temperatures help avoid over-browning while ensuring thorough cooking.
  2. Mix dry ingredients: In a stand mixer bowl fitted with a paddle attachment, combine cake flour, granulated sugar, baking powder, baking soda, and salt. Mix for 10 seconds on low speed until combined.
  3. Prepare milk and oil mixtures: Mix 1/2 cup of buttermilk with vegetable oil and set aside. In a separate bowl, combine the remaining buttermilk with egg whites, electric pink food coloring, and vanilla extract. Whisk lightly to break up the eggs and set aside.
  4. Incorporate butter into dry ingredients: Add softened butter to the dry ingredients in the mixer. Mix on low speed until the mixture resembles coarse sand (about 30 seconds).
  5. Add milk and oil mixture: Pour the milk and oil mixture into the dry ingredients and mix until moistened. Increase mixer speed to medium (speed 4 on a KitchenAid) and beat for 2 minutes to properly develop the cake’s structure, which prevents collapsing.
  6. Add egg white mixture in batches: Scrape the bowl down to ensure even mixing, then reduce speed to low. Add the egg white mixture in three batches, mixing for 15 seconds between each addition to maintain the airiness in the batter.
  7. Fill pans and bake: Scrape down the sides again, pour batter evenly into prepared pans, filling about 3/4 full. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the cake edges have not begun to shrink from the pan.
  8. Release steam to prevent shrinking: Immediately after removing the cakes from the oven, firmly tap the pans once on the countertop to release steam, which helps prevent the cakes from shrinking as they cool.
  9. Cool cakes: Let cakes cool for 10 minutes in the pans, then invert onto a cooling rack. Allow to cool completely. Optionally, chill the cakes before handling or wrap in plastic and freeze to lock in moisture. Thaw while wrapped before frosting.
  10. Prepare gelatin for whipping cream: Sprinkle gelatin over 1 tablespoon cold water and let bloom for 5 minutes. Melt in microwave for 5 seconds, stirring and reheating in short increments as needed until fully dissolved with no granules visible. Stir in 1 teaspoon heavy whipping cream to stabilize gelatin.
  11. Whip heavy cream: In a cold mixing bowl, whip 24 oz heavy whipping cream to soft peaks using a mixer.
  12. Add sugar and vanilla: Add powdered sugar and vanilla extract to whipped cream and mix until combined.
  13. Incorporate gelatin and finish whipping: Lower mixer speed to low and slowly drizzle in gelatin mixture. Continue whipping until stiff peaks form. Avoid over-mixing to prevent the whipped cream from turning into butter.
  14. Assemble cake: Frost cooled cake layers with stabilized whipped cream. Garnish with fresh raspberries as desired.

Notes

  • It is crucial that all room temperature ingredients are measured by weight to ensure proper mixing and cake texture.
  • Using a lower oven temperature prevents the cake from browning too quickly on the exterior while remaining undercooked inside.
  • Tapping the pan after baking releases steam and prevents cake shrinkage.
  • Stabilizing whipped cream with gelatin helps it hold its shape for decorating and serving.
  • Chilling or freezing the cake before frosting helps improve handling and moisture retention.
  • Handle batter gently to maintain airiness, especially when adding egg whites.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pink-velvet-buttermilk-cake-with-fluffy-whipped-cream-and-raspberry-garnish-recipe/