Pink Velvet Cake

I wanted a cake that felt soft and a little fancy. That’s when I made pink velvet cake. It’s fluffy, sweet, and has the prettiest pink color.

At first, I thought it would be just like red velvet. But the taste is lighter and so smooth. The color makes it perfect for parties and special days.

Now it’s one of my favorite cakes to share. It looks stunning, tastes amazing, and always brings a smile.

Why You’ll Love This Recipe

• Gorgeous Presentation: The soft pink hue makes it a showstopper for any occasion.
• Moist and Fluffy Texture: Thanks to buttermilk and oil, the cake remains irresistibly tender.
• Balanced Sweetness: The slight tang from buttermilk and vinegar balances the sweetness beautifully.
• Easy to Make: Simple ingredients and step-by-step instructions ensure foolproof results.
• Perfect for Any Occasion: Whether it’s a birthday, baby shower, or a romantic celebration, this cake fits the bill.

Required Kitchen Tools

• 3 (8-inch) round cake pans
• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Wire cooling racks
• Offset spatula (for frosting)

Ingredients

For the Cake:

• 2½ cups all-purpose flour (350 grams)
• 2 cups granulated sugar (400 grams)
• 1 teaspoon baking soda (6 grams)
• 1 teaspoon baking powder (4 grams)
• ½ teaspoon kosher salt
• 1½ cups buttermilk (341 grams, room temperature)
• 3 large eggs (150 grams, room temperature)
• ½ cup vegetable oil (100 grams)
• 1 tablespoon white vinegar (14 grams)
• 2 teaspoons pure vanilla extract (8 grams)
• Pink gel food coloring (as needed for desired shade)

For the Cream Cheese Frosting:

• 8 ounces cream cheese (227 grams, room temperature)
• ¾ cup unsalted butter (170 grams, slightly melted)
• 1 tablespoon pure vanilla extract (12 grams)
• 5 cups powdered sugar (600 grams)

Variations for Pink Velvet Cake

• Make it Raspberry-Flavored: Add 1-2 teaspoons of raspberry extract for a fruity twist.
• Strawberry Pink Velvet Cake: Stir in 1/4 cup of pureed strawberries for natural flavor.
• Use a Different Frosting: Try white chocolate buttercream or whipped cream frosting.
• Add Chocolate Chips: Fold in mini white or dark chocolate chips for a decadent touch.
• Create a Funfetti Version: Mix in colorful sprinkles for a fun confetti effect.

Step-by-Step Instructions

1. Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy release.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In another bowl, whisk together buttermilk, eggs, oil, vinegar, vanilla extract, and pink food coloring until smooth.

4. Make the Cake Batter

Slowly add the wet ingredients to the dry ingredients, mixing on low speed. Increase speed to medium and mix until smooth and fully incorporated.

5. Bake the Cake

Evenly divide the batter into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool Completely

Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.

7. Make the Cream Cheese Frosting

Using a hand or stand mixer, beat together cream cheese and butter until smooth. Add vanilla extract and gradually mix in powdered sugar until creamy.

8. Assemble the Cake

• Place one cake layer on a serving plate and spread a generous layer of frosting.
• Repeat with the second and third layers.
• Frost the top and sides of the cake, smoothing with an offset spatula.

Serving and Decoration

How to Serve Pink Velvet Cake

• Slice and serve as is or with fresh berries on the side.
• Pair with a scoop of vanilla or strawberry ice cream.
• Drizzle with a white chocolate ganache for an extra indulgent touch.
• Garnish with edible flowers or pink sprinkles for a decorative finish.

Storing Pink Velvet Cake

• Room Temperature: Store covered for up to 1 day.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Nutrition Facts (Per Slice)

Nutrient	Amount
Calories	~450
Carbohydrates	55g
Protein	5g
Fat	22g
Sugar	40g
Fiber	1g
Sodium	280mg

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days ahead, wrap them in plastic wrap, and refrigerate. Frost when ready to serve.

How do I achieve the perfect pink color?

Use gel food coloring instead of liquid food coloring for a more vibrant shade without affecting the batter’s consistency.

Can I make cupcakes with this recipe?

Absolutely! Divide the batter into lined cupcake tins and bake at 350°F for 18-22 minutes.

Why add vinegar to the cake batter?

Vinegar reacts with baking soda to create a tender, fluffy texture, similar to red velvet cake.

Can I substitute buttermilk?

If you don’t have buttermilk, mix 1½ cups of whole milk with 1½ tablespoons of white vinegar or lemon juice and let it sit for 5 minutes before using.