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I think most cakes that call themselves “velvet” contain baking soda, buttermilk, and vinegar. This Pink Velvet cake contains none of those. But it is pink. So please indulge a bit of “descriptive” recipe labeling. I truly believe that the texture of the smooth crumb is enough to grab that “velvet” name and run with it!
In a medium size bowl, sift the cake flour and baking powder. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes. Add two drops of the pink food gel and vanilla. Mix well.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes. Add two drops of the pink food gel and vanilla. Mix well. Add the egg whites, one at a time to the bowl and beat on medium until well incorporated.
Tender pink velvet cake layers with raspberry buttercream and fresh raspberries. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
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