Pink Velvet Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, indulgent pink velvet cake with almond extract and white chocolate cream frosting. Perfect for special occasions like Valentine's Day or baby showers, with a tender crumb and elegant color.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 large egg whites
- 1 ⅓ cup granulated sugar (divided)
- 4 ounces unsalted butter (room temperature)
- ½ cup oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 10 - 12 drops of liquid red food color
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup milk (room temperature)
- 16 ounces unsalted butter
- 2 cup powdered sugar
- ½ cup heavy whipping cream
- 2 teaspoon pure vanilla extract
- A big pinch of salt
- A few drop of red food color (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 30m
- Sodium
- 163mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 42mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.