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This candy heart studded Pink Velvet Cake is the perfect way to celebrate Valentine’s Day with the one you love! Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray. Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
Cut each layer horizontally in half, making four layers. Brush crumbs from layers. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges.
Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. Combine 1/2 cup of the milk and the oil together and set aside. Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.
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