Pink Velvet Cake

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JustIngredients Organic Cacao Powder

Move over red velvet and make way for this powerfully pink cake!


300g Flour
1 1/2 teaspoons Baking soda
1/4 teaspoon Salt
240ml Buttermilk
2 Eggs
30ml Vegetable oil
1 tablespoon White vinegar
1 teaspoon Vanilla extract
1 tablespoon Cacao powder
1 tablespoon Beetroot powder or pink food colouring
12 tablespoons Unsalted butter
300g Sugar


16 tablespoons Unsalted butter
480g Icing sugar
450g Soft cream cheese
1.5 teaspoon Vanilla extract
A pinch of Salt



Preheat the oven to 180C, in a mixing bowl whisk the buttermilk, eggs, vegetable oil, vinegar and vanilla together.

In a separate bowl, combine the cacao powder and food colouring together.

In another bowl, combine the flour, salt and baking soda.

Beat the butter and sugar together in bowl, gradually pour in the buttermilk mixture and flour mixture while stirring. Add the cacao mixture, beat and divide the batter into two greased cake tins.

Place in the oven for 20 to 25 minutes or until cooked through. Leave to cool completely.


Beat the butter and sugar together until fluffy. Add the cream cheese, beat, pour in the vanilla, salt and colouring and mix until a pink shade forms.

Spread some of the icing on to one of the cakes, place the other cake on top and ice the top and sides. Top with fresh fruit such as raspberries, blueberries, blackberries and cranberries and finish with some dried flowers and macarons.

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