If you’re searching for something show-stopping and delightfully different from the usual red velvet, this Pink Velvet Cake is your new baking obsession. Imagine two tender layers tinted the prettiest shade of pink, infused with the subtle tang of buttermilk and cocoa, all lavishly coated in pillowy cream cheese frosting. This recipe combines a classic American favorite with a playful twist—perfect for birthdays, romantic gatherings, or just because you want your dessert as gorgeous as it is delicious. The Pink Velvet Cake is guaranteed to charm your guests and satisfy any sweet craving!
Ingredients You’ll Need
Success with Pink Velvet Cake starts with a handful of classic bakery staples and a few dreamy touches to achieve that signature flavor and hue. Each ingredient below serves a special purpose—creating an irresistibly soft crumb, a moist structure, or the brightest, happiest color.
- All-purpose flour: Gives the cake its essential structure while keeping things tender and light.
- Granulated sugar: Adds the perfect amount of sweetness and helps the cake brown beautifully.
- Baking soda: Lends rise and fluffiness, ensuring you’re not getting a dense bite.
- Baking powder: Works alongside the baking soda for an airy, melt-in-your-mouth texture.
- Salt: Balances and brightens all the other flavors.
- Buttermilk (room temperature): Adds signature tang, richness, and moisture—don’t skip this!
- Unsalted butter (softened): Creates a creamy, decadent crumb while allowing you to control the salt.
- Vegetable oil: Gives extra moisture for the silkiest cake crumb imaginable.
- Large eggs (room temperature): Bind the ingredients and add a touch of richness.
- Vanilla extract: Enhances all the subtle cocoa and sweet notes.
- White vinegar: Helps achieve that classic velvet cake texture with a hint of acidity.
- Pink gel food coloring: Delivers the cake’s signature vibrant color—use gel for the brightest pink!
- Unsweetened cocoa powder: Adds depth and a gentle chocolate note, making the cake uniquely “velvet.”
- Cream cheese (softened): For the tangy, creamy foundation of the frosting.
- Powdered sugar: Sweetens and thickens the frosting, giving it a fluffy finish.
- Pinch of salt (for frosting): Brings out all the rich flavors in the frosting.
How to Make Pink Velvet Cake
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 350°F. Take two 9-inch round cake pans and grease them well, then dust with flour for easy removal. For a perfectly smooth release, I always add a round of parchment to each pan’s base—the little extra effort pays off big when your cake layers slide right out.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. This blend of dry ingredients will ensure your Pink Velvet Cake is soft, even, and packed with just a hint of cocoa complexity.
Step 3: Cream Butter, Oil, and Sugar
Grab another bowl for the wet ingredients. Beat the softened butter, vegetable oil, and sugar until the combination looks light and fluffy—this can take up to 3-4 minutes. This is how you achieve a bakery-soft crumb, so don’t rush!
Step 4: Add Eggs, Vanilla, Vinegar, and Food Coloring
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, white vinegar, and as much pink gel food coloring as you’d like (start with 1 teaspoon, then add more for a deeper shade). The batter should already look magical at this point!
Step 5: Combine Wet and Dry with Buttermilk
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and finishing with the dry. Mix each addition just until combined—be careful not to overmix or you’ll lose that tender velvet texture you’re after.
Step 6: Bake to Perfection
Divide the batter equally between your prepared pans, then smooth the tops. Pop them in the oven for 30–35 minutes. Your kitchen will smell amazing! Test for doneness with a toothpick—when it comes out clean or with just a few moist crumbs, they’re ready. Let the cakes rest in their pans for about 10 minutes before turning onto wire racks to cool completely.
Step 7: Make the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together until totally smooth. Add the vanilla extract and pinch of salt, then slowly mix in the powdered sugar. When the frosting is fluffy and spreadable, give it a taste (try not to eat it all with a spoon!).
Step 8: Assemble and Frost
Place one cake layer on a serving platter and generously spread with cream cheese frosting. Stack the second layer on top and cover the entire cake with the remainder of the frosting. For extra flair, sprinkle with pink decorations, fresh berries, or even a little edible glitter—go wild!
How to Serve Pink Velvet Cake
Garnishes
Pink Velvet Cake is a feast for the eyes as much as the palate, so don’t skimp on pretty garnishes. I love a sprinkle of pink sugar pearls, heart-shaped confetti, fresh raspberries, or a swoosh of edible glitter. These little touches make each slice truly unforgettable.
Side Dishes
Because this cake is so rich and dreamy, I recommend serving it alongside something light and refreshing—a bowl of fresh berries, a scoop of vanilla bean ice cream, or even a flute of sparkling rosé to complement the colors and flavors. It’s the kind of dessert that makes everyone want to linger at the table.
Creative Ways to Present
To turn Pink Velvet Cake into the evening’s centerpiece, try slicing it into narrow wedges and layering each piece with extra berries and mint. You can also make it into adorable mini cakes using biscuit cutters, or present each slice on pastel-hued plates for a themed baby shower, bridal party, or tea. Let your creativity shine—after all, the color alone is a conversation starter!
Make Ahead and Storage
Storing Leftovers
Pink Velvet Cake will keep best when covered and stored in the refrigerator. Wrap slices tightly with plastic or place the entire cake in a cake dome; it will stay fresh and moist for up to 4 days. Just let slices come to room temperature for the softest texture before serving.
Freezing
You can freeze unfrosted cake layers by wrapping them securely in plastic wrap and then in foil—this keeps them from drying out or taking on freezer flavors. They’ll keep well for about 2 months. Thaw overnight in the fridge before frosting and assembling. Even leftover frosted slices can be frozen, though the texture of the frosting may soften a bit upon thawing.
Reheating
While Pink Velvet Cake is best enjoyed at room temperature, you can microwave a chilled slice for 10–15 seconds to soften the crumb and bring those flavors back to life. Just don’t overdo it—the frosting melts quickly!
FAQs
Can I use liquid food coloring instead of gel?
You can, but gel food coloring produces a much more vibrant and true pink without adding excess liquid to your batter. If you use liquid, you might need more of it, which could change the cake’s consistency.
Can I make this cake gluten-free?
Absolutely! Simply substitute a high-quality 1-for-1 gluten-free all-purpose flour blend in place of regular flour. Check that all other ingredients are gluten-free, and your Pink Velvet Cake will still turn out soft and delicious.
How do I get even cake layers?
Make sure your oven is preheated and rotate your pans halfway through baking for even browning. Weighing the batter with a kitchen scale is a pro trick to ensure your layers are exactly the same height.
What’s the difference between red velvet and Pink Velvet Cake?
Pink Velvet Cake uses less cocoa and swaps the red coloring for a playful pink shade. The result is a slightly lighter flavor, with the same addictively tender velvety crumb and tangy frosting.
Can I make the frosting ahead of time?
Yes! Cream cheese frosting can be prepared 2–3 days ahead. Store it in an airtight container in the refrigerator, and let it soften a bit at room temperature before spreading on your cake layers.
Final Thoughts
If you’re looking for a dessert that brings a burst of color and pure joy to any celebration, you can’t go wrong with Pink Velvet Cake. Why not surprise someone with a slice (or treat yourself)? You’ll love every bite—fluffy, creamy, and utterly irresistible!
Print
Pink Velvet Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Pink Velvet Cake with a luscious cream cheese frosting that’s perfect for any celebration or special occasion.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Wet Ingredients:
- 1 cup buttermilk (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons pink gel food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3½ cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- Combine wet ingredients: In another bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, vinegar, and pink food coloring.
- Alternate dry and wet ingredients: Gradually add the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Bake: Divide the batter between the pans and bake for 30–35 minutes. Let cool before frosting.
- Make cream cheese frosting: Beat cream cheese and butter until smooth, then add vanilla, salt, and powdered sugar until fluffy.
- Frost the cake: Frost the cooled cakes with cream cheese frosting and stack the layers. Decorate as desired.
Notes
- For a richer pink color, use gel food coloring.
- Cake layers can be made ahead and frozen.
- Let the cakes come to room temperature before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 42g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
