I first spied the cake I wanted to recreate on Pinterest and it’s a creation from, I am Baker. It was one of those foodie pictures that won’t leave you alone until you make it. In keeping with my theme I wanted the cake to be pink. I also had to put aside for a moment, my disdain for artificial coloring. Yes I could have used beet extract or cherry juice. However after searching here there and everywhere for pink damask I figured a little pink coloring wouldn’t hurt.
Now, sometimes I’ll admit to not being able to see the forest for the trees. My original intention was to make a white chocolate cake and then tint it pink. Finding a white chocolate cake that is pure white hasn’t been easy, I’ve been looking for almost a year and only found one reasonable recipe. You won’t believe how long I sat surfing the net for said recipe before the proverbial light bulb moment came on. “Duh”, just look for a pink velvet recipe and be done with it. I found more than I thought I would and settled on this one from Restless Chipotle.
With pink coloring in hand I was off and running, er walking. It’s not a complex or time consuming recipe it came together easily, until release time. You would’ve thought I greased and floured those pans with cement instead of pan grease. Those bad boys did not want to release. I flipped them onto wire racks and used every method I could think of, nothing seemed to work. After about 15 minutes I heard one gently fall onto the wax paper, thankfully it wasn’t in pieces. The other one took about 15 more minutes and a fair amount of prayer and heavy sighing. There was just a tiny bit stuck in the pan. That was way too much drama.
Once they were cooled to room temperature, I spread a generous amount of chocolate truffle between the layers. I frosted the outside with a basic buttercream and then poured a white glaze over the top and let it drip down the sides. To complete the look it was topped with sour cream glazed donut holes that were covered in pink candy melts. This is how you take a cake way over the top.
Pink Velvet Cake – Adapted From Restless Chipotle
8 oz white chocolate, chopped
¼ cup heavy cream
2 ¼ cups all purpose flour
2 ¼ tsp baking powder
¼ tsp salt
10 TBS unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 tsp vanilla extract
¼ tsp almond extract
1 cup half and half
Pink food coloring
Duncan Hines Vanilla Glaze
Pink Candy Melts
Preheat the oven to 375°. Grease and flour 3 8- inch round baking pans. (I used only 2 for thicker layers). Bring ¼ cup cream to a simmer and add chocolate. Remove from heat, stir until melted and then set aside. Sift dry ingredients together. Beat butter until fluffy and add sugar slowly, beating well. Add eggs, one at a time bearing until well incorporated and then add extracts and coloring and beat until well blended. Add the flour mixture in thirds, alternating with the half and half. Stir in the melted chocolate mixture. Divide between pans and bake for 30 minutes until a cake tester comes out clean. Cool in pans for 10 minutes and then turn out (easily I hope) of the pans to finish cooling.