Pink Velvet Cake with Vanilla Swiss Meringue Buttercream

Pink Velvet Cake with Vanilla Swiss Meringue Buttercream

This Pink Velvet Cake with Vanilla Swiss Meringue Buttercream is a beautiful and toothsome dessert.

Pink Velvet Cake with Vanilla Swiss Meringue Buttercream
Makes 1 (6-inch) 3-layer cake
Write a review
Print
Ingredients
  1. 1 cup unsalted butter, softened
  2. 2 cups sugar
  3. 3 large eggs
  4. 1 teaspoon vanilla extract
  5. 2 to 3 drops red food coloring
  6. 23/4 cups sifted cake flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1 cup whole buttermilk
  11. 4 cups Vanilla Swiss Meringue Buttercream (recipe follows)
  12. Garnish: edible cabbage roses, edible flowers, and raspberries
Instructions
  1. Preheat oven to 350˚. Spray 3 (6-inch) cake pans with baking spray with flour. Line pans with parchment paper; spray again, and set aside.
  2. In a medium bowl, combine butter and sugar. Using a mixer at medium-high speed, beat until creamy, about
  3. 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and food coloring, and beat to combine.
  4. In a separate small bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour, in
  5. 3 additions. Divide batter among prepared pans, smoothing tops. Bake for
  6. 20 to 25 minutes, or until a tester inserted near centers comes out clean. Let cakes cool in pans on a wire rack for 10 minutes; invert on wire rack to cool completely.
  7. Spread Vanilla Swiss Meringue Buttercream between layers and on top and sides of cake. Garnish with edible cabbage roses, edible flowers, and raspberries, if desired.
Victoria https://www.victoriamag.com/
Vanilla Swiss Meringue Buttercream
Makes 5 cups
Write a review
Print
Ingredients
  1. 5 egg whites
  2. 1 1/2 cups sugar
  3. 2 cups unsalted butter
  4. 1 tablespoon vanilla extract
Instructions
  1. In a medium mixing bowl, combine egg whites and sugar. Using a mixer at medium speed, whisk together. Set bowl over a pan of simmering water. Whisk constantly until mixture registers 140° on an instant-read candy thermometer. Remove mixture from heat. Using a mixer fitted with a whip attachment, beat at high speed for 10 minutes, or until mixing bowl is cool to the touch and meringue is tripled in volume.
  2. Reduce mixer speed to low. Add butter, 1 tablespoon at a time, beating well after each addition. Add vanilla extract, and beat to combine. Using mixer fitted with a paddle attachment, beat mixture at medium-high speed for 2 minutes, or until light and fluffy. Use immediately.
Victoria https://www.victoriamag.com/

From “Recipe For Romance” on page 33 in the January/February 2014 issue of Victoria.

https://www.hoffmanmediastore.com/victoria/victoria-january-2014.html

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.