Description
A delightful Pink Velvet Sheet Cake featuring a moist, tender crumb tinted naturally with freeze-dried raspberries or strawberries, topped with a creamy vanilla cream cheese frosting and festive pink sprinkles. This cake is perfect for celebrations like Valentine’s Day, gender reveals, or any bright spring occasion.
Ingredients
For the Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup salted butter, room temperature
- 3/4 cup vegetable oil (avocado oil can be used but it will mute the pink color)
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 Tablespoon vanilla extract (clear extract recommended to retain pink color)
- 1 ounce freeze-dried raspberries or strawberries, ground
- 1 1/4 cups buttermilk, room temperature
For the Frosting
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 4 cups powdered sugar
Garnish
- Pink sprinkles
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F. Butter a 9×13-inch baking pan; for easy removal, line it with parchment paper extending up the sides and butter that as well. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer, beat the butter and granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Oil and Flavoring: Reduce the mixer speed and slowly add the vegetable oil, followed by the ground freeze-dried raspberries or strawberries. Continue mixing as you add the eggs one at a time, then incorporate the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix just until incorporated; a few white streaks are acceptable to avoid overmixing and a dense cake.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack completely before frosting.
- Prepare the Frosting: Beat together cream cheese and butter until light and fluffy, about 2 minutes. Add the vanilla extract and mix well.
- Add Powdered Sugar: Set the mixer to low speed and gradually add powdered sugar a little at a time until the frosting reaches desired consistency. If too thick, add a small amount of milk; if too thin, add additional powdered sugar.
- Frost and Garnish: Once the cake is completely cool, spread the cream cheese frosting evenly on top. Sprinkle with pink sprinkles for a festive touch. Store the finished cake in the refrigerator until ready to serve.
Notes
- Using clear vanilla extract helps maintain the vibrant pink color of the cake.
- Freeze-dried raspberries or strawberries provide natural color and flavor without adding moisture.
- Do not overmix the batter as it will result in a denser cake.
- If you prefer a more intense pink color, consider adding a small amount of pink food coloring.
- Store the cake covered in the fridge and consume within 3-4 days for best freshness.
- Room temperature ingredients ensure better mixing and a tender texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
