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The Best Pink Velvet Cake Recipe

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4.2 from 13 reviews

This Best Pink Velvet Cake is a delightful twist on the classic red velvet, featuring soft, moist cake layers tinted with pink gel food coloring and layered with a creamy, fluffy cream cheese frosting. Perfect for celebrations or a sweet treat, this recipe yields 14 generous servings and combines the richness of butter and oil with a tangy buttermilk base to create a tender crumb. The cake is beautifully decorated with three shades of frosting, including white, pale pink, and darker pink, finished with optional edible glitter for a dazzling presentation.

Ingredients

Cake Layers

  • 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 (white or apple cider vinegar)
  • ¼ teaspoon pink gel food coloring
  • 3 cups cake flour (345g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¼ cup buttermilk, room temperature

Cream Cheese Frosting

  • 2 cups unsalted butter, softened
  • ¼ teaspoon sea salt
  • 6–7 cups powdered sugar
  • 8 oz cream cheese, softened (about 10 minutes at room temperature)
  • 1 tablespoon pure vanilla extract
  • Pink gel food coloring (for frosting)
  • Red gel food coloring (for frosting)
  • Edible glitter spray (optional)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 355°F (180°C). Grease three 8-inch round baking pans with a bit of cold butter, then line the bottoms with parchment paper rounds to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl or stand mixer, beat the softened butter, vegetable oil, granulated sugar, and salt until the mixture lightens in color and increases in volume. Scrape down the sides of the bowl to ensure everything is well combined.
  3. Add Egg Whites and Flavor: Gradually add the egg whites in two additions, beating between each addition until the batter thickens and increases in volume. Mix in the vanilla extract and vinegar thoroughly.
  4. Color the Batter: Add pink gel food coloring slowly, a pea-sized amount at a time, until you reach a rich pink shade, slightly darker than desired as it will lighten once the flour is added.
  5. Incorporate Dry Ingredients: Sift half of the cake flour, all baking powder, and baking soda into the batter. Add the buttermilk and gently fold with a whisk to combine. Sift the remaining flour and fold well to achieve a mostly smooth batter without overmixing.
  6. Fill and Bake: Divide the batter evenly among the prepared pans. Smooth the tops and gently tap the pans on the counter to eliminate large air bubbles. Bake for 15-18 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Cool Cake Layers: Allow the cakes to cool in the pans for 8 minutes. Then, carefully loosen the edges with a spatula and transfer the layers onto cooling racks to cool completely.
  8. Trim Layers: Once cooled, use a serrated knife to trim the edges, top, and bottom to remove any golden brown parts, leaving clean, pink cake layers.
  9. Prepare Cream Cheese Frosting: In a large bowl or stand mixer, beat the softened butter until creamy and light. Add salt and powdered sugar one cup at a time, mixing well and scraping the sides frequently. Whip until the frosting is very creamy and light.
  10. Add Cream Cheese and Vanilla: Blend in the cream cheese pieces gradually until the frosting is light and fluffy. Mix in the vanilla extract and beat again to combine.
  11. Assemble the Cake: Place a small dollop of frosting on a serving plate or cake stand to secure the first layer. Spread about ⅓ cup frosting evenly on top. Repeat with all layers.
  12. Crumb Coat and Chill: Apply a thin layer of frosting over the entire cake to seal in crumbs. Smooth with a spatula or cake scraper and place the cake in the freezer for 10 minutes to set.
  13. Color Frostings: Divide remaining frosting into three portions. Leave one portion white, color another pale pink, and the last darker pink by adding pink and red gel food coloring as needed.
  14. Final Frosting and Decorating: Cover the chilled cake with the pale pink frosting, smoothing the sides and top. Use piping bags fitted with different tips to decorate the cake with the white, pale pink, and dark pink frostings, piping borders and embellishments as desired for a beautiful finish.
  15. Optional Decorating: Spray edible glitter over the frosting for added sparkle before serving.

Notes

  • Use room temperature ingredients for best mixing and texture results.
  • Do not overmix the batter to keep the cake tender.
  • Trim the cake layers carefully to get clean edges and an even stack.
  • Use gel food coloring for vibrant colors without affecting batter consistency.
  • Chill the crumb coat to lock in crumbs and create a smooth final frosting layer.
  • Edible glitter is optional but adds a festive touch perfect for celebrations.

Find it online: https://bitezly.com/the-best-pink-velvet-cake-recipe/