Pink velvet cake Recipe

Name: Pink velvet cake
Prep time: 55 min
Cook time: 45 min
Total time: 100 min
Yield: 10
Cuisine: Korean
Ingredients: 167g Warm milk + 8g Lemon juice; 75g Unsalted butter; 100g Sugar; 75g Egg; 1/2ts Vanilla extract; 190g Cake flour; 2g Red rice flour; 1g Salt; 4g Baking soda + 8g Lemon juice; 400g Cold cream cheese; 300g Whipped cream; 120g Raspberry jam; Sugar syrup; Melted white chocolate; Ritter sport chocolate; Peach flavored jelly; Sprinkle

Cooking TreePublished: 2022-09-20 Updated: 2022-09-1701.7K views

Cooking Tree is serving you a delectable recipe for Pink velvet cake, and we’ll show you how to prepare it from scratch.

I made a lovely pink velvet cake with no coloring.
I added red rice flour to color it and baked it, but even if I add a very small amount, the color comes out beautifully~!

The moist sheet and the cream cheese cream made with raspberry jam went well together and the taste was really delicious~*^^*
I wanted to get a clean color, so I warmed the raspberry jam slightly and filtered it through a sieve to remove the seeds.

White chocolate spilled on the top should not be melted in a microwave, but should be melted in a hot water bath to make the color white.

I wanted to make a cake with a sense of height, so I baked the sheet twice and cut it thickly.
I think the liter of chocolate and peach jelly used as decorations add to the loveliness~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Pink velvet cake

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Rating: 5.0/5
( 68 voted )

Serves: 10 Prep Time: 55 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

167g Warm milk + 8g Lemon juice

75g Unsalted butter

100g Sugar

75g Egg

1/2ts Vanilla extract

190g Cake flour

2g Red rice flour

1g Salt

4g Baking soda + 8g Lemon juice

400g Cold cream cheese

300g Whipped cream

120g Raspberry jam

Sugar syrup

Melted white chocolate

Ritter sport chocolate

Peach flavored jelly

Sprinkle

Instructions

Mix warm milk and lemon juice.

After softening the butter, add sugar and mix.

Divide the eggs in No. 3 and mix, then add vanilla extract and mix. Sift the soft flour, red rice flour, and salt and mix.

Divide (1) into No. 3 and mix.

Mix baking soda and lemon juice, add to the dough, mix, pour into an oven pan, and bake in an oven preheated to 170 degrees for 40 to 45 minutes. After cooling completely, cut off the top and cut into 2 pieces.
(Bake one more time in the same way, and prepare a total of 4 sheets)

Add cold cream cheese and raspberry jam to 50% whipped cream and mix.

Put 1 sheet on the rotating board, sprinkle with sugar syrup, apply cream, and put another sheet on top. Repeat 2 more times.

Smooth the cream on the top and sides and harden it slightly in the refrigerator.

Pour the melted white chocolate over the edges of the cake and garnish with the remaining cream on top.

Liter chocolate, peach flavored jelly and sprinkles garnish.

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