there is a bakery in New Orleans called Gambinos. They used to make a pink velvet cake but no longer sell it. It is my mothers all time favorite. She is very ill and I would love to makeone for her. I am desperate for help. I have tried a few recipes from the web bit they just weren't the same.
Could you ask the owners what they used to make it?
I use cake man raven's recipe for red velvet cake, and instead of using red coloring, I use a teaspoon of gel colors, dissolved in a tablespoon of hot water. This recipe is the closest thing I have found to a real RV cake, as it uses little cocoa, and is all about the buttermilk! I am from MS gulf coast, I know of the cake 
I think finding their exact recipe will be impossible, and I am pretty sure they wont just give it away!
I don't know their recipe, but I have a really yummy pink velvet recipe if you'd like it...it uses white chocolate instead of cocoa powder. It's a delicate cake with a great flavour and it stands up to icing very nicely.
I don't know their recipe, but I have a really yummy pink velvet recipe if you'd like it...it uses white chocolate instead of cocoa powder. It's a delicate cake with a great flavour and it stands up to icing very nicely.
That sounds awesome! Would you mind posting it for the rest of us?
Anne Heap (Pink Cake Box) makes a pink velvet. I'm pretty sure it's red velvet, but with pink coloring. I did a quick Google search and another CC member said to leave out the red and use Americolor electric pink food coloring.
Pink Velvet Cake Recipe
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
1 1/2 cups granulated sugar
4 eggs
1 1/4 cups milk
1 teaspoon vanilla extract
8 ounces white chocolate, melted and cooled
Pink food coloring
1. Sift flour, baking powder and salt together and set aside.
2. In a medium bowl, cream butter until smooth and fluffy.
3. Add sugar to creamed butter and beat until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Alternatively beat in dry ingredients with milk, starting and ending with dry ingredients.
7. Fold in melted chocolate.
8. Add food coloring until desired pink colouring is achieved.
9. Bake for 25-35 minutes at 325 degrees or until inserted toothpick comes out clean.
I found this recipe online a while back and it's been my go to pink velvet cake ever since. I hope you all like it as much as I do!
Thank you Caymancake!!! That sounds awesome!!! I'm looking forward to trying it!! 
ASounds so good. What kind of icing do you use
A
Original message sent by caymancake
Pink Velvet Cake Recipe Am going to have to try for thepurse cake am making and my daughter loves pink thanks
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
1 1/2 cups granulated sugar
4 eggs
1 1/4 cups milk
1 teaspoon vanilla extract
8 ounces white chocolate, melted and cooled
Pink food coloring
1. Sift flour, baking powder and salt together and set aside.
2. In a medium bowl, cream butter until smooth and fluffy.
3. Add sugar to creamed butter and beat until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Alternatively beat in dry ingredients with milk, starting and ending with dry ingredients.
7. Fold in melted chocolate.
8. Add food coloring until desired pink colouring is achieved.
9. Bake for 25-35 minutes at 325 degrees or until inserted toothpick comes out clean.
I found this recipe online a while back and it's been my go to pink velvet cake ever since. I hope you all like it as much as I do!
I tried the pink velvet cake recipe recently in the giant cupcake pan as I thought it would be a little more dense than my yellow cake. It had a beautiful crumb and texture. I frosting it just with regular vanilla buttercream. It was a test cake so it sat around for a while until I brought it into work. It stayed moist and delicious for almost a week (until it was gone). I would definitely make it again.
RJ
ACan you please tell me how much batter this would make? Would it be good enough for a 10inch round cake?
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