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Pink Velvet Cake with Raspberry Buttercream

Cake by Courtney
  • minutes
  • Serves 3

INGREDIENTS

6 tsp

Lorann oils raspberry emulsion

1

Raspberries, Fresh

7

Egg whites, large

2 tsp

Baking powder

3 1/4 cups

Cake flour

2 1/4 cups

Granulated sugar

6 cups

Powdered sugar

1 tsp

Salt

1 tsp

Vanilla extract, pure

6 tbsp

Canola oil

3 cups

Butter, unsalted

4 tbsp

Heavy whipping cream

1 cup

Sour cream

Pink food gel, optional