Pink Velvet Cakes Recipe

Name: Pink Velvet Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Pink Velvet Cakes; 1/3 cup butter, chopped, at room temperature; 2/3 cup sugar, 1 tbsp reserved; 2 None eggs; 1 cup self-rising flour; 1 tbsp cocoa powder; 1/2 cup milk; Few drops pink food coloring; 2 None plums, halved, stone removed; 1/4 cup berry liqueur, brandy or sherry; None None White Chocolate Ganache; 1/4 cup cream; 3.5 oz white chocolate; None None Whipped cream, to serve

Servings: persons

None None Pink Velvet Cakes
1/3 cup butter, chopped, at room temperature
2/3 cup sugar, 1 tbsp reserved
2 None eggs
1 cup self-rising flour
1 tbsp cocoa powder
1/2 cup milk
Few drops pink food coloring
2 None plums, halved, stone removed
1/4 cup berry liqueur, brandy or sherry
None None White Chocolate Ganache
1/4 cup cream
3.5 oz white chocolate
None None Whipped cream, to serve

1
Preheat oven to 350u00b0F. Grease and line an 8 inch square cake pan.
2
In a small bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and cocoa together. Lightly fold into creamed mixture alternating with milk, beginning and ending with flour. Add food coloring with last portion.
3
Spoon into prepared pan and bake for 25 -30 mins, until a skewer inserted in the center comes out clean. Cool in pan 5 mins, then turn onto a wire rack to cool completely.
4
Meanwhile, make the ganache: heat cream in small saucepan over low heat until almost boiling. Remove from heat and stir in chocolate until melted. Cool until spreadable.
5
Cut heart shapes from cake using a 4 inch heart cutter. Spread with ganache. Set aside.
6
Preheat a frying pan or grill pan. Sprinkle reserved sugar over plums and cook for 2-3 mins, until tender and caramelized. Drizzle with berry liqueur. Serve cakes with plums and whipped cream.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None Pink Velvet Cakes, 1/3 cup butter, chopped, at room temperature, 2/3 cup sugar, 1 tbsp reserved, 2 None eggs, and more.

Yes, Pink Velvet Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pink Velvet Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions