Name: Pink Velvet Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk (room temperature); 3 large eggs (room temperature); 1/2 cup unsalted butter (softened); 1/2 cup vegetable oil; 1 tablespoon vanilla extract; 1 tablespoon white vinegar; 1/2 teaspoon almond extract (optional); Pink gel food coloring (as needed for desired hue); 1 batch cream cheese frosting (made with 8 ounces cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 teaspoon vanilla extract)

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If you’re searching for a show-stopping treat with a dreamy pastel hue and a melt-in-your-mouth crumb, you’re going to fall in love with Pink Velvet Cake. This gorgeous cake is the ultimate celebration of softness and subtle vanilla flavor, all wrapped up in a pretty blush color and blanketed with tangy cream cheese frosting. Whether it’s for birthdays, baby showers, or just a weekend baking adventure, this Pink Velvet Cake always steals the spotlight and wins hearts with every forkful.

Ingredients You’ll Need

The magic of Pink Velvet Cake lies in its balance of simple, everyday ingredients and a couple of special touches for flavor and color. Each component has a starring role, coming together for a cake that is as lovely to eat as it is to behold.

All-purpose flour: Provides the main structure for tender, soft crumb.
Granulated sugar: Adds the perfect sweetness without overwhelming the subtle flavors.
Baking soda & baking powder: A dynamic duo for impressive lift and fluffy texture.
Salt: Just a little enhances all the flavors.
Buttermilk (room temperature): Makes the cake extra tender and gives a gentle tang.
Large eggs (room temperature): Bind everything together for a rich, moist result.
Unsalted butter (softened): The secret to a luscious crumb and buttery flavor.
Vegetable oil: Keeps the cake incredibly moist, even days after baking.
Vanilla extract: Classic and comforting, it rounds out the flavor.
White vinegar: Reacts with baking soda for extra fluffiness—don’t skip it!
Almond extract (optional): Adds an elegant touch, making the flavor unforgettable.
Pink gel food coloring: Brings the signature hue; gels keep colors vibrant without thinning the batter.
Cream cheese frosting: Made with cream cheese, butter, powdered sugar, and vanilla for the dreamiest finish.

How to Make Pink Velvet Cake

Step 1: Prepare the Cake Pans

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles for easy release—this is your guarantee that the Pink Velvet Cake layers come out clean and perfect every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This even distribution ensures that your cake rises beautifully and has a uniform crumb—no lumps or surprises.

Step 3: Cream Butter, Sugar, and Oils

With a mixer, beat the softened butter and granulated sugar until it’s pale, fluffy, and almost cloud-like. Beat in the vegetable oil next; this ensures your Pink Velvet Cake stays moist and tender for days, not hours.

Step 4: Add the Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each. Stir in the vanilla, white vinegar, and almond extract (if using), which together infuse the cake with layers of delicious, comforting flavor.

Step 5: Alternate Wet and Dry

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk and beginning and ending with the dry mixture. Mix just until everything is combined—this gentle touch is what sets Pink Velvet Cake apart for a soft, delicate crumb.

Step 6: Tint the Batter

Add pink gel food coloring a little at a time, folding with a spatula until you reach the hue of your dreams. Whether you want a delicate blush or a bold pop of pink, this step is pure joy—just be careful not to overmix.

Step 7: Bake

Divide the batter evenly among your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before carefully turning them out onto wire racks to cool completely. This patience pays off with perfectly level, moist Pink Velvet Cake layers.

Step 8: Make the Cream Cheese Frosting

While your cakes cool, beat together cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing until your frosting is dreamy and fluffy—ideal for spreading and swooping over each layer.

Step 9: Assemble and Frost

Place one cake layer on your serving plate, spread with a generous layer of cream cheese frosting, and repeat with the next two layers. Frost the sides and top, swirling to your heart’s content. Decorate however you wish and soak in that show-stopping Pink Velvet Cake reveal!

How to Serve Pink Velvet Cake

Garnishes

A Pink Velvet Cake practically begs for just a touch of dazzle. I love brightening it up with fresh berries, a sprinkle of edible flowers, or a scattering of pink sprinkles. Chopped pistachios or white chocolate curls also add wonderful texture and an extra hint of elegance.

Side Dishes

For a truly memorable dessert table, serve slices of Pink Velvet Cake with bowls of seasonal fruit, a dollop of whipped cream, or even a scoop of vanilla bean ice cream. Each pairing complements the tang of cream cheese frosting and buttery crumb, making every bite sing.

Creative Ways to Present

If you’re feeling playful, cut the cake into squares for single-serve treats, stack cubes into mini cakes, or bake the batter as cupcakes for a party-friendly twist. Mini cakelets or cake jars make darling gifts or party favors—because Pink Velvet Cake is destined to be shared!

Make Ahead and Storage

Storing Leftovers

Have leftover Pink Velvet Cake? Lucky you! Simply cover any cut slices or remaining cake tightly and store in the refrigerator. It’ll stay perfectly moist and delicious for up to four days—the flavors deepen and become even more irresistible overnight.

Freezing

To save some for a future craving, wrap individual slices or whole unfrosted cake layers tightly in plastic wrap and foil, then tuck them into a freezer bag. Pink Velvet Cake freezes beautifully for up to three months. Just thaw in the fridge before frosting or serving.

Reheating

No need to reheat frosted cake, but if you crave that fresh-from-the-oven warmth, pop a slice in the microwave for 10–15 seconds. The crumb softens like magic and the frosting gets extra luscious—just watch for melting if using cream cheese frosting!

FAQs

Can I use liquid food coloring instead of gel for Pink Velvet Cake?

Gel food coloring is best for achieving a vibrant pink without thinning out the batter, so I highly recommend it. If you only have liquid coloring, use it sparingly and keep an eye on your batter’s consistency—it won’t be quite as vivid as gel.

Is Pink Velvet Cake the same as red velvet, just a different color?

They’re close cousins! Pink Velvet Cake skips the cocoa powder found in red velvet, which keeps the crumb lighter in flavor and lets the vanilla and hint of almond shine. The beautiful blush color is the signature touch.

What type Dessert

Cream cheese frosting is the classic pairing, striking the perfect balance of sweet and tangy. Classic vanilla buttercream or white chocolate frosting are also lovely options for a different spin.

Can I make Pink Velvet Cake as cupcakes?

Absolutely! Simply divide the batter among cupcake liners and bake at 350°F for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Frost and decorate as you would the full cake for individual bites of joy.

How do I achieve an even pink color throughout the cake?

For the dreamiest, most uniform pink, fold your food coloring thoroughly into the batter at the very end, just before portioning into pans. Start small with the gel and build up to your desired shade, stirring gently for a flawless blush.

Final Thoughts

I can’t wait for you to bake up this Pink Velvet Cake and wow your family and friends. With its tender crumb, gorgeous color, and that dreamy cream cheese frosting, this cake is destined to be a new favorite. Give it a try, embrace your creativity with the decorations, and let yourself celebrate every occasion, big or small, with a slice of pink perfection!

Pink Velvet Cake Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the delicate sweetness and luxurious texture of Pink Velvet Cake. This colorful twist on classic red velvet features moist layers of pink-hued cake topped with a decadent cream cheese frosting. Perfect for birthdays, celebrations, or any special occasion.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup buttermilk (room temperature)
3 large eggs (room temperature)
1/2 cup unsalted butter (softened)
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon white vinegar
1/2 teaspoon almond extract (optional)
Pink gel food coloring (as needed for desired hue)
1 batch cream cheese frosting (made with 8 ounces cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 teaspoon vanilla extract)

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt.
Cream butter and sugar: In another bowl, cream the butter and sugar until light and fluffy. Beat in the oil, then add eggs one at a time, mixing well after each.
Add flavorings and buttermilk: Stir in vanilla, vinegar, and almond extract. Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing just until combined.
Add coloring and bake: Add pink gel food coloring until desired hue is reached. Divide batter among pans and bake for 25–30 minutes.
Make frosting and assemble: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost cooled cakes and stack into layers. Decorate as desired.