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Pink Velvet Cake Recipe Easy Homemade Layers with White Chocolate Ganache

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This pink velvet cake features soft, pastel layers with a signature velvet crumb and is topped with a silky, rich white chocolate ganache. It’s a showstopper dessert perfect for celebrations, birthdays, or any occasion that calls for a little extra sweetness.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • 1 tbsp apple cider vinegar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2–3 drops pink gel food coloring
  • 12 oz high-quality white chocolate, chopped
  • 1 cup heavy cream
  • 1/4 tsp fine salt
  • Pink sprinkles or edible glitter (optional)
  • Fresh raspberries or strawberries (optional)
  • White chocolate shavings (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and almond extract, if using. Scrape down the bowl.
  5. Add pink gel food coloring and apple cider vinegar. Mix until color is evenly distributed.
  6. With mixer on low, add dry ingredients in three parts, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined.
  7. Divide batter evenly between pans. Smooth tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in the pans for 10 minutes, then turn onto a cooling rack to cool completely.
  9. For ganache: Place chopped white chocolate in a bowl. In a small saucepan, heat heavy cream until just simmering. Pour cream over chocolate, add salt, and let sit for 2 minutes. Stir until smooth and glossy.
  10. Place one cake layer on a serving plate. Spread a generous layer of ganache on top, then add the second cake layer. Pour more ganache over the top, letting it drip down the sides.
  11. Decorate with pink sprinkles, edible glitter, or fresh berries. Let cake set at room temperature for 30 minutes or chill for 15 minutes to firm up ganache.

Notes

Use room temperature butter and eggs for best texture. Do not overmix the batter after adding dry ingredients. Gel food coloring gives the most vibrant color. For gluten-free or dairy-free adaptations, substitute flour and dairy ingredients as needed. Trim domed cake tops for neat layers. Store cake tightly wrapped at room temperature for up to 2 days, or refrigerate for 4-5 days. Freeze individual slices for longer storage.

Nutrition

Keywords: pink velvet cake, white chocolate ganache, birthday cake, party dessert, easy cake recipe, homemade cake, velvet cake, celebration cake, pastel cake, kids party cake

Find it online: https://bitefuljoy.com/pink-velvet-cake-recipe-easy-homemade-layers-with-white-chocolate-ganache/