Description
This Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting is a charming and moist layered cake perfect for special occasions. Featuring a delicate rose pink hue and a rich cream cheese frosting, this cake combines classic flavors with a romantic presentation. The recipe uses traditional cake baking techniques and a unique blend of pink food colorings to achieve its signature look.
Ingredients
Scale
Cake:
- 1½ cups all purpose flour*
- 1 teaspoon baking powder
- ⅜ teaspoon baking soda
- ¾ tsp vanilla powder
- 1 cup buttermilk, room temperature
- 2 teaspoons distilled vinegar
- 6 Tablespoons salted butter, room temperature
- 1 cup granulated sugar
- 1⅓ tsp rose pink food coloring
- 2 drops hot pink food coloring
- 2 large eggs, room temperature
Frosting:
- 16 ounces cream cheese, room temperature
- 4 Tablespoons salted butter, room temperature
- 1½ cups powdered sugar, sifted
- ¾ teaspoon vanilla powder
- 1 drop hot pink food coloring
Instructions
- Preheat Oven: Heat oven to 350℉ to prepare for baking the cake layers.
- Prepare Pans: Spray three 6 inch pans with baking spray and set them aside to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and vanilla powder. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the salted butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
- Add Food Coloring: Mix in the rose pink and hot pink food colorings to the butter and sugar mixture.
- Add Eggs: Incorporate eggs one at a time into the mixture, beating well after each addition.
- Beat Mixture: Continue beating until the batter is light and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture for proper texture.
- Add Vinegar: Stir in the distilled vinegar gently to react with the baking soda and help the cake rise.
- Divide Batter: Evenly distribute the batter among the three prepared pans.
- Level Batter: Tap the pans to level the batter and remove any air bubbles.
- Bake Cake Layers: Bake for 24 minutes or until a cake tester inserted in the center comes out clean.
- Prepare Frosting: In an electric mixer fitted with a paddle attachment, beat cream cheese and butter until smooth, around 2-3 minutes.
- Add Sugar and Flavor: Add powdered sugar and vanilla powder; stir slowly to incorporate thoroughly.
- Beat Frosting: Increase mixer speed and beat until the frosting is light and fluffy, about 2-3 minutes.
- Color Frosting: Mix in hot pink food coloring to tint the frosting.
- Level Cake Layers: If needed, trim the cake layers to ensure they are even for stacking.
- Assemble Cake: Place one cake layer on a cake plate and spread a layer of frosting evenly over it.
- Repeat Layers: Add the second cake layer and spread frosting; then add the third layer on top.
- Frost Entire Cake: Apply the remaining frosting over the top and sides of the assembled cake for a smooth finish.
- Decorate: Decorate the cake as desired to add a personal touch.
Notes
- This recipe uses the dip and sweep method for measuring flour. If using a scale, add 3/4 oz (22 g) per cup of flour.
- For storing, keep the cake in a covered cake plate in the refrigerator for 5-6 days to maintain moisture.
- You can freeze individual cake layers before assembly or freeze slices of the finished cake for up to 2 months.
- Room temperature ingredients improve batter texture and final cake appearance.
- Use quality food colorings for vibrant, even coloring throughout the cake and frosting.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 385
- Sugar: 32g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
