This soft pink velvet cake is so easy to whip up, you are going to start looking for excuses to make one. It uses simple ingredients and no special tools. Plus the cake is tender and delicious. Make one to see for yourself.
Preheat oven to 350° F and grease two 9 inch cake pans
In a medium bowl, whisk together flour, salt and baking powder until completely combined and free of clumps.
In a large bowl, beat together oil, eggs and sugar until light and fluffy.
Add buttermilk, and vanilla, whipping until combined. Stir in a couple of drops of pink or red food coloring.
Stir in dry ingredients into the wet ingredients until just mixed and then spoon cake into prepared pans.
Bake for 30-35 minutes or until the center springs back when lightly touched with a finger. If using the toothpick test, pull the cake when there are just a couple of moist crumbs on the toothpick.
Cool in pans for 10 minutes before inverting onto a wire cooling rack to cool completely.
Once cooled, frost as desired and enjoy!
Notes
You can use canola oil, avocado oil or another neutral flavored oil in place of the vegetable oil.