Pink Velvet Cake

Ingredients

• baking spray with flour
• 1 package white cake mix , 15.25-ounce
• 1 cup whole buttermilk
• 0.5 cups vegetable oil
• 3 large eggs
• 6 dropss soft pink food coloring gel
• 1 package cream cheese , 8-ounce
• 0.25 cups unsalted butter
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 0.25 teaspoons kosher salt
• sprinkles

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with baking spray; set aside.

2. 2

   Whisk together cake mix, buttermilk, oil, eggs, and food coloring in a medium bowl until fully combined and no dry streaks remain. Transfer to the prepared baking pan and spread in an even layer.

3. 3

   Bake in the preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.

4. 4

   Beat cream cheese and butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.

5. 5

   Gradually beat in powdered sugar with mixer on low speed, until smooth and fully combined, stopping to scrape down sides of bowl as needed, about 3 minutes. Add vanilla and salt and beat until just combined.

6. 6

   Using an offset spatula, spread cream cheese frosting evenly over the top of the cooled cake. Garnish with sprinkles, if desired.

7. 7

   Cut into squares and serve.