Pink Velvet Cake

Recipe adapted from Liv for Cake, Pink Velvet cake.

Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper, grease pans and the parchment paper.

Whisk flour and baking powder and set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat butter and sugar together on medium-high speed until combined, pale and fluffy. Reduce speed, beat in whites one at a time. Scrape down sides of bowl with a rubber spatula when needed. Add vanilla.

In a large mixing cup, combine milk and buttermilk. Alternate adding flour mixture and milk mixture to the batter, beginning and ending with flour. Blend in 2-3 drops of pink color gel and and mix into batter until blended.

Divide batter between cake pans. Bake for 20–24 minutes or toothpick inserted in the center comes out clean. Cakes should spring back when touched.

Ice and decorate as desired.

Notes: To decorate, I used vanilla buttercream and chocolate buttercream, covered with marshmallow fondant.