Pink Velvet Cake
Ingredients
- baking spray with flour
- 1 (15.25-ounce) package white cake mix
- 1 cup whole buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 6 drops soft pink food coloring gel
- 1 (8-ounce) package cream cheese
- 1/4 cup unsalted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- sprinkles
Shop ingredients
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with baking spray; set aside.
- Whisk together cake mix, buttermilk, oil, eggs, and food coloring in a medium bowl until fully combined and no dry streaks remain. Transfer to the prepared baking pan and spread in an even layer.
- Bake in the preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.
- Beat cream cheese and butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
- Gradually beat in powdered sugar with mixer on low speed, until smooth and fully combined, stopping to scrape down sides of bowl as needed, about 3 minutes. Add vanilla and salt and beat until just combined.
- Using an offset spatula, spread cream cheese frosting evenly over the top of the cooled cake. Garnish with sprinkles, if desired.
- Cut into squares and serve.
Source
Original recipe: View Original