Introduction

Pink Velvet Cake is a delightful twist on the classic red velvet, boasting a soft pink color and a tender crumb. This cake is perfect for celebrations or whenever you want to enjoy a moist, flavorful treat topped with creamy frosting.

A slice of three-layer red velvet cake is shown on a white plate with floral patterns around the edge, placed on a white marbled surface. The cake has deep red, moist layers with a fine crumb texture. Each cake layer is separated by thick, smooth, light pink frosting. The outside of the cake slice is fully coated with the same pink frosting. On top, there is a swirl of pink frosting decorated with small round and drop-shaped sprinkles in white and red colors. The image is softly lit with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cake flour
1 ¾ cups granulated sugar
½ cup unsweetened cocoa powder
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
4 large eggs (room temperature)
1 cup buttermilk
2 tsp pure vanilla extract
Red food coloring (to achieve desired pink hue)
Cream cheese frosting (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Step 2: In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully.
Step 5: Mix in the buttermilk, vanilla extract, and red food coloring until the batter is smooth and the pink color is evenly distributed.
Step 6: Gradually fold the dry ingredients into the wet mixture until the batter is smooth and no flour streaks remain.
Step 7: Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost with cream cheese frosting as desired.

Tips & Variations

Use gel food coloring for a more vibrant pink without adding too much liquid to the batter.
Make sure eggs are at room temperature to help the batter mix evenly and achieve better volume.
For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use dairy-free cream cheese for frosting.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

A slice of red velvet cake with three layers: the bottom and top layers are deep red, moist cake, while the middle layer is thick and creamy pink frosting. The top of the cake is covered with a smooth pink frosting layer, decorated with three swirled frosting rosettes each topped with a pink candy ball. The slice rests on a white plate placed on a white marbled surface, with a soft focus background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I get the perfect pink color without making the batter too red?

Start with a small amount of red food coloring and gradually add more until you reach the desired pink shade. Gel food coloring works best for vibrant color without altering the batter consistency.