Pink Velvet Cake Recipe (from scratch!)
This pink velvet cake combines the richness of vanilla flavor with a tender crumb and smooth cream cheese frosting, all baked perfectly in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Cake & Frosting
- 3 cups Cake flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter softened
- 1 cup White sugar
- 3 Large eggs room temperature
- 2 teaspoons Vanilla extract
- ¼ teaspoon Pink gel food coloring
- 1 cup Buttermilk
- 1 cup Butter softened
- 16 ounces Cream cheese softened
- 5-6 cups Powdered sugar
- 1 teaspoon Vanilla extract for frosting
Instructions
Instructions
- Preheat the oven to 350°F or prepare pressure cooker with water and sealing ring.
- Whisk together cake flour, baking powder, and salt in a bowl and set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating after each. Stir in vanilla extract and pink gel food coloring.
- Alternately mix flour mixture and buttermilk into the batter, starting and ending with flour mix.
- Divide batter evenly into pans, place into pressure cooker or oven, and cook for 25-30 minutes or until toothpick comes out clean.
- Blend butter and cream cheese until smooth. Add powdered sugar gradually, then vanilla extract, to make the frosting.
- Frost cooled cake layers, then decorate and serve.
Notes
Store cake wrapped in the fridge for up to 3 days or freeze for longer storage. Let thaw overnight before serving.