Pink Velvet Cake
I had Saturday night to myself, and I had big, major, can’t be re-scheduled plans: watch Wicked + make an on theme cake to go with it. And let me tell you what - it was kind of the perfect day. I spent my afternoon baking + decorating and having a grand ol’ time doing cake stuff, popped a bottle of bubbles for a little happy hour, and come night-time I was ready to buckle up for a full Wicked viewing. And it was worth all the hype + effort. I had mixed feelings about watching a close to 3 hour movie (and not good ones), but it went by so quick! The songs, the dancing, the Ariana Grande of it all - I was OBSESSED. I was rewinding to watch songs over again. Living for it all. I ended up wanting absolutely noting to do with the cake, and saved it to share with Jordan for a little Sunday night treat. But it still had a fun Wicked adjacent theme, and loved every bite.
My vision was a fully pink cake with a pop of green when you cut into the cake. I reached for a couple old favorites. I used my trusted raspberry cake filling for fruity pop + a pistachio cream cheese whip I’ve made before for the pop of green. The cake was new - a Pink Velvet Cake. It was light, airy, and tasted like a box cake in the best way. From first bite, all I could think was Betty Crocker. It was an instant transport back to childhood birthday parties. Paired with a vibrant raspberry + pistachio filling took this cake to the next level, added some texture + fun flavors, and stayed on theme with my pink + green vision.
A delightful little treat + the perfect thing to end the weekend with.
For the cake
3 c. flour + 1/2 tbsp flour
1 1/2 c. sugar
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
3/4 c. butter, at room temperature
5 oz. egg whites (measured with liquid measuring cup), at room temperature
10 oz. buttermilk, at room temperature
4 oz. vegetable oil
2 tsp vanilla
pink food coloring
Raspberry Filling (make the day ahead; save the extra for jam on toast!)
1 1/2 tbsp water
1 1/2 tbsp corn starch
3 c. fresh raspberries
1/4 c. sugar
splash of vanilla
For the pistachio filing
4 oz. cream cheese
1/4 c. powdered sugar
2 tbsp pistachios, finely chopped
pinch of salt
green food coloring
Cream Cheese Frosting (make right before making the cake)
2 bricks of cream cheese, room temperature
2 sticks of butter, room temperature
pinch of salt
8 c. of powdered sugar (2 pounds)
Preheat the oven to 350 + prep three 6-inch baking pans for baking.
For the cake - Add the dry ingredient to a stand mixer + mix for a few seconds. Add in the butter and beat until combined. Add in half of the buttermilk + the oil, and mix for 2 minutes. Add in the egg whites, the rest of the buttermilk, the vanilla, and a couple drops of pink food coloring. Mix until everything is combined and you have a smooth batter - about 2 minutes. Separate the batter among the 3 baking pans. Bake for 35-40 minutes, rotating the pans after 25 minutes and removing the cakes when they pass the toothpick test. Let the cake cool in the pan for 30 minutes, then remove and transfer the cake to racks to cool completely.
Trim the cakes, wrapt them tightly in plastic wrap, and place in the freezer for 3 hours or overnight.
For the raspberry filling - Add all of the ingredients to a saucepan, toss together, and place the pan over medium-low heat. Bring the berries to a simmer, leave to pan uncovered, and continue to cook for 8-10 minutes. The key is a gentle simmer. Remove the berries from the heat + let them cool at room temp for an hour. Transfer them to an airtight container and place in the fridge to cool completely.
For the pistachio filling - Add the powdered sugar and cream cheese to the bowl, and whip on high using an electric mixer. Add in the pistachios and salt, continue to mix on high until fully incorporated. Add in 2-3 drops of food coloring to get the desired hue. Package in a sealed piping bag, leaving the tip on until you’re ready to frost the cake.
For the frosting - When you’re getting ready to assemble the cake, make the frosting. Cream together the butter + cream cheese - whipping on medium for 2 minutes. Slowly add in your powdered sugar 2 cups at a time, mixing at low speed and add in more sugar only when the previous addition has been fully incorporated. When all the sugar has been mixed in, add in the pinch of salt and gradually increase the speed to medium-high. Whip at that speed for 1-2 minutes. The frosting should be airy, fluffy, and totally smooth.
Once the frosting is good to go, it’s time to assemble.
Spread a small smear of frosting on a cake round.
Top with the first cake layer, keeping the trim side face up. Spread half of the pistachio filling over the cake layer, leading a 1/2 inch boarder around the edge. Top with a thin layer of the raspberry jam. Pipe a border of the cream cheese frosting around the edge.
Place the second cake round firmly on top, and repeat the process in step 2.
Place the final cake layer on top.
Proceed to dirty ice the entire cake. Place in the fridge to firm up for at least 30 minutes.
Proceed to frost + decorate the cake. A delight.
