Name: Pink Velvet Cake Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened; ½ cup vegetable oil; 1 ½ cups granulated sugar; ¼ teaspoon sea salt; 6 large egg whites, room temperature; 1 tablespoon pure vanilla extract; 1 tablespoon vinegar; ¼ teaspoon pink gel food coloring; 3 cups cake flour (345g); 2 teaspoons baking powder; ½ teaspoon baking soda; 1 ¼ cups buttermilk, room temperature; 2 cups unsalted butter, softened; ¼ teaspoon sea salt; 6-7 cups powdered sugar; 8 oz cream cheese, softened for 10 minutes at room temperature; 1 tablespoon pure vanilla extract; Pink gel food coloring; Red gel food coloring; Edible glitter spray (optional)

If you’re looking to delight your friends and family with something truly special, this Pink Velvet Cake Recipe is an absolute winner. Picture soft, moist layers of tender pink cake that melt in your mouth, combined with a luscious, fluffy cream cheese frosting that’s sweet without being overpowering. This cake is as pretty as it is delicious, making it a standout centerpiece for any celebration or just because you deserve a treat. The gentle pink hue sets it apart from the usual, and the balance of flavors will have everyone asking for seconds. Trust me, once you try this Pink Velvet Cake Recipe, it will quickly become a cherished favorite in your baking repertoire.

Ingredients You’ll Need

A close-up view of a large white bowl filled with smooth, thick pink batter being stirred with a small whisk held by a woman's hand from above. The batter is even and creamy with a soft, swirled texture. The bowl is placed on a soft pink cloth on a white marbled surface, and the background shows part of a person wearing a pink and white striped apron. The lighting is warm and natural, highlighting the gentle folds in the batter. photo taken with an iphone --ar 4:5 --v 7

This recipe shines in its simplicity: the ingredients are straightforward, yet each one plays a crucial role to ensure perfect taste, texture, and that signature pink glow. From cake flour that keeps the crumb tender to the combination of buttermilk and vinegar which adds a subtle tang and lightness, every component enhances this stunning cake.

Unsalted butter (¾ cup, softened): Provides richness and moisture for a velvety crumb texture.
Vegetable oil (½ cup): Keeps the cake moist and tender without adding flavor competition.
Granulated sugar (1 ½ cups): Sweetens the cake and helps with the creaming process for fluffiness.
Sea salt (¼ teaspoon): Balances sweetness and enhances all the flavors.
Egg whites (6 large, room temperature): Whipped to add lift and contribute to a light texture.
Pure vanilla extract (1 tablespoon): Delivers warm aromatic notes that elevate the batter’s flavor.
Vinegar (1 tablespoon): Reacts with baking soda to give the cake a perfect rise and tenderness.
Pink gel food coloring (¼ teaspoon or to preference): Creates the gorgeous pastel pink hue without altering the taste.
Cake flour (3 cups / 345g): Keeps the crumb fine and soft, essential for that delicate texture.
Baking powder (2 teaspoons): Helps the cake rise evenly and become fluffy.
Baking soda (½ teaspoon): Works alongside vinegar to leaven and enhance tenderness.
Buttermilk (1 ¼ cup, room temperature): Adds tanginess and moisture to keep the cake tender.
Butter (2 cups, softened) for frosting: The base for a creamy, smooth frosting that’s rich but light.
Sea salt (¼ teaspoon) for frosting: Balances the sweetness of the frosting perfectly.
Powdered sugar (6-7 cups): Sweetens and thickens the cream cheese frosting to the perfect consistency.
Cream cheese (8 oz, softened): Essential for that tangy, creamy frosting with the signature cream cheese flavor.
Pure vanilla extract (1 tablespoon) for frosting: Infuses the frosting with lovely depth and aromatic sweetness.
Pink and red gel food coloring: For decorating and piping beautiful pastel and darker pink shades on the finished cake.
Edible glitter spray (optional): Adds a magical sparkle to finish your masterpiece with flair.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pink Velvet Cake Recipe

Step 1: Prepare Your Cake Pans and Preheat

Start by heating your oven to 355°F (180°C). Grease three 8-inch round pans lightly with cold butter and line their bases with parchment paper rounds. This ensures your layers come out smooth and intact, setting the stage for perfect assembly later.

Step 2: Create the Batter Base

In a large bowl or stand mixer, beat together the softened butter, vegetable oil, granulated sugar, and sea salt until the mixture lightens and becomes fluffy—this process traps air essential for a soft crumb. Remember to scrape down the bowl bones to mix ingredients evenly.

Step 3: Incorporate Egg Whites, Vanilla, and Vinegar

Add half of the egg whites and blend them in before adding the rest. Beat until the mixture thickens and doubles in volume, giving the batter an airy texture. Then gently mix in vanilla extract and vinegar, which help elevate flavor and tenderness.

Step 4: Add the Pink to Your Batter

Introduce pink gel food coloring slowly, adding a tiny pea-sized amount at a time until you reach a vibrant pink color. The pink will soften slightly when combined with flour, so aim for a slightly more intense shade now to achieve that signature hue.

Step 5: Mix Flour, Leavening Agents, and Buttermilk

Sift half of the cake flour, baking powder, and baking soda directly into the batter. Pour in the buttermilk and gently fold the mixture with a whisk to incorporate. Follow by sifting in the remaining flour and folding again just until most lumps disappear—overmixing will toughen your cake.

Step 6: Bake and Cool the Layers

Distribute the batter evenly among the prepared pans. Smooth the surfaces and tap the pans lightly to release air bubbles. Bake for 15 to 18 minutes or until a toothpick inserted comes out with a few moist crumbs attached. Let cool in the pans for 8 minutes before transferring to cooling racks, where you’ll let them reach room temperature.

Step 7: Trim and Prepare for Frosting

Once cooled, carefully trim the golden edges, top, and bottoms with a serrated knife. This step ensures all your layers are clean, perfect pink disks ready for stacking and frosting.

Step 8: Whip Up the Cream Cheese Frosting

In a mixer, beat the butter until creamy and pale, then gradually add sea salt and powdered sugar, mixing well between additions. When smooth and light, add softened cream cheese in pieces, blending thoroughly before the next addition. Finish with vanilla extract and whip again until the frosting is fluffy and luscious.

Step 9: Assemble and Decorate Your Pink Velvet Cake Recipe

Start your cake on a plate by spreading a small dollop of frosting to keep the bottom layer secure. Layer each cake with about ⅓ cup frosting spread evenly on top. Once stacked, cover the entire cake with a thin crumb coat, chill it in the freezer for 10 minutes, then frost with a pale pink layer. Divide the remaining frosting, color accordingly, and pipe beautiful swirls and borders in white, pale pink, and dark pink for an eye-catching finish. Don’t forget the optional edible glitter spray for a little sparkle magic!

How to Serve Pink Velvet Cake Recipe

A three-layer pink cake with light pink frosting between each layer sits on a white plate. The outside of the cake is smooth light pink frosting decorated with swirls and dots of darker pink and white frosting along the top and base edges. A slice is cut out, showing the moist, evenly textured cake layers and creamy frosting inside. The plate rests on a soft pink cloth over a white marbled surface. In the background, there are white jars slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a touch of glamor, dust the cake lightly with edible glitter spray or add fresh berries on the side for a burst of color and fresh flavor contrast. Small edible flowers also make a gorgeous, delicate accent that complements the softness of the cake.

Side Dishes

This cake pairs beautifully with a simple cup of freshly brewed coffee or a glass of cold milk. For a more indulgent pairing, a scoop of vanilla bean ice cream or a drizzle of chocolate ganache on the side elevates each bite to something truly decadent.

Creative Ways to Present

Display your Pink Velvet Cake Recipe on a decorative cake stand to showcase its layers and piping artistry. For parties, slice and serve on pastel-colored plates with a tiny fork adorned with a ribbon for a charming touch. Individual mini versions can also be made by baking the batter in cupcake tins and piping colorful frosting rosettes on top for adorable single servings.

Make Ahead and Storage

Storing Leftovers

Wrap your Pink Velvet Cake Recipe tightly in plastic wrap or keep it in an airtight container to preserve moisture. It will keep fresh in the refrigerator for up to 4 days, with the flavors and texture remaining delightfully vibrant.

Freezing

To freeze, tightly wrap the whole cake or individual layers in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before frosting and assembling if unassembled.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer slice, allow it to sit out for about 30 minutes before serving. Avoid microwaving as it might affect the frosting’s texture.

FAQs

Can I make this Pink Velvet Cake Recipe without cream cheese frosting?

Absolutely! While the cream cheese frosting is traditional and delicious, a classic vanilla or buttercream frosting also pairs wonderfully with this cake, offering a sweeter but equally enjoyable finish.

Is it possible to use regular food coloring instead of gel for this recipe?

You can use liquid food coloring, but gel colors are preferred because they provide a richer hue without adding extra liquid, which could affect the batter’s consistency and texture.

How do I prevent the cake layers from drying out?

Ensure you do not overbake the layers and wrap leftovers tightly in plastic wrap or store in an airtight container with a slice of bread nearby to maintain moisture. The oil content in the batter also helps keep the cake moist.

Can I make this cake gluten-free?

Substituting with a gluten-free cake flour blend that is meant for cakes can work, but results may vary. You might need to adjust leavening and liquid ratios slightly to maintain the right texture.

What is the best way to pipe the frosting decorations?

Using piping bags fitted with various tips like star and drop flower shapes helps create beautiful texture and designs. Practice some piping on parchment paper before applying to the cake if you’re new, and use different colors creatively for a stunning effect.

Final Thoughts

This Pink Velvet Cake Recipe is a stunning combination of visual delight and irresistible flavor that’s perfect for any occasion. Whether it’s a birthday, bridal shower, or just a lovely weekend project, this cake brings both joy and beauty to your table. I can’t wait for you to try it and see how it brightens your day and impresses everyone lucky enough to have a slice!