Question 1

What is Pink Velvet Cake?

Accepted Answer

Similarly, Red Velvet Cake also contains coloring. However, Red Velvet Cake is different in that it contains cocoa powder, resulting in a light chocolate flavor.

Pink Velvet Cake is simply a vanilla cake that is tinted with pink coloring gel.

Question 2

Does Pink Velvet Cake need to be Refrigerated?

Accepted Answer

Yes, because of the whipped cream filling, this cake needs to be refrigerated in an airtight continer.

However, for best flavor and texture, remove the cake from the refrigerator a couple of hours before serving. This will allow the cake and frosting to warm and soften.

Question 3

Can the Pink Velvet Cake Layers be Frozen?

Accepted Answer

Yes! Just as with most of our cakes, (from almond cake to orange cake, marble cake and more) these cake layers freeze beautifully.

You can bake the pink velvet cake layers in advance, tightly wrap them individually in plastic wrap and aluminum foil, and freeze for up to three months! We often wrap and freeze our cake layers while the layers are still slightly warm.

For additional support, you can place each cake layer on a foil-wrapped cake board before wrapping.

To thaw, place the wrapped cake layers on the kitchen counter. Keep wrapped for 30-45 minutes and then unwrap once condensation has stopped forming. Thaw to desired amount before assembling the cake. Some bakers prefer to assemble their cakes while the layers are still partially frozen.

Question 4

What does Cream Cheese do for Cakes?

Accepted Answer

We love to use softened cream cheese as an ingredient in our cakes! We find that it adds richness and a uniquely soft, creamy texture.

Some of our favorite "velvet" cakes with cream cheese as an ingredient include Lemon Velvet Cake, White Chocolate Velvet Cake, Coconut Velvet Cake, Almond Cream Cake, and more!

Question 5

What does Buttermilk do for Cakes?

Accepted Answer

Buttermilk is another star ingredient in this Pink Velvet Cake. The buttermilk adds more richness and the extra boost of acidity softens the strands of gluten in the cake batter, making a more tender crumb.

Some of our popular cakes that contain buttermilk are our buttermilk pound cake, lemon buttermilk cake, and yellow cake from scratch.

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