21 December, 2015


We've been spending a good bit of time over here discussing what Jesus' birthday cake should look like this year, and though the vote for something chocolate is unanimous, I personally could do with another round of this velvet cake.

I made this pink velvet cake for Philippa's third birthday and I dare say it was the most perfectly textured and deliciously flavoured cake I have ever ever made.

If you're looking for a cake recipe, look no further.

We made this pink because, Philippa. But there's no reason it can't stay fresh and white or be tinted another colour. Also, I had never baked with almond extract before this, but don't even consider omitting it.

Pink Velvet Cake 
makes two 9-inch round cakes or two taller 6-inch cakes
recipe via

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons baking powder
pinch sea salt
4 large egg whites (120g)
2/3 cup milk (161g)
6 tablespoons (85g) unsalted butter, cubed, and at room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
colouring to suit

Preheat oven to 180ºC/350ºF. Prepare two 6-inch round pans* with butter.

Whisk flour, sugar, baking powder, and salt.

Add in egg whites, milk, butter, and extracts. Whisk on low until ingredients are incorporated.

Beat thoroughly for 1 minute. Divide batter evenly between the two pans and bake for 25-30 minutes, or until a stick inserted comes out clean.

Allow to cool completely before frosting.

*I used 9-inch pans and reduced the baking time by about 10 minutes and the cakes were lovely.

I frosted this using this buttercream recipe, which can indeed be made without a mixer if you happened to cause your hand blender to overheat and haven't yet invested in a KitchenAid with a UK plug (ahem), though it will definitely not be as fluffy as in the photos.

Merry Christmas, you guys! Happy Birthday, Jesus! xo

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