Pink Velvet Cake

I share a joyful, tender pink velvet cake made with a moist buttermilk-based batter, a delicate hint of cocoa, and topped with a classic cream cheese frosting—it bakes beautifully and is perfect for special celebrations.

Why I’ll Love This Recipe

I love how the pretty pink hue just brings a smile—but the real magic is in the texture. The buttermilk and vinegar create a velvety crumb, while a touch of cocoa balances the sweetness. The cream cheese frosting adds tangy richness that pairs perfectly. It feels festive, fun, and universally loved.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Granulated sugar

• Unsalted butter (softened)

• Large eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Unsweetened cocoa powder

• Baking soda

• Salt

• White vinegar

• Pink food coloring (gel or liquid)

• For the frosting: cream cheese, unsalted butter, powdered sugar, vanilla extract, pinch of salt

directions

1. I preheat my oven to 350 °F (175 °C). I grease two 9-inch round cake pans, line them with parchment, and lightly flour the insides.

2. I cream butter and sugar together until light and fluffy—about 3 minutes—then beat in eggs one at a time and stir in vanilla.

3. In another bowl, I whisk together flour, cocoa, baking soda, and salt. Separately, I mix buttermilk with oil. Then I alternate adding dry ingredients and buttermilk mixture to the batter—starting and ending with flour—to keep it light and tender. I stir in vinegar, and finally add food coloring until the batter is a beautiful pink.

4. I divide the batter evenly between the pans and bake for about 35–40 minutes, or until a toothpick comes out clean. Then I cool the layers in pans for 10 minutes before turning out onto wire racks to cool completely.

5. For the frosting, I beat softened butter and cream cheese until smooth, gradually add powdered sugar, vanilla, and salt until creamy and thick.

6. I stack and frost the completely cooled cake layers, then chill briefly to set. I can optionally add decorative piping or sprinkles for a fun finish.

Servings and timing

This cake yields about 2 to 3 layers, serving roughly 8–12 people depending on slice size. I spend about 15 minutes prepping, 35–40 minutes baking, plus about 10 minutes cooling in pans, then fully cooling before frosting. Total time is around 1 hour.

storage/reheating

I keep the frosted cake in the fridge in an airtight container or cake carrier for up to 5–7 days. At room temperature, it’s best served within 2–3 days. If I bake in advance, I can freeze unfrosted layers wrapped well for up to 1 month and thaw before frosting.

Variations

I often personalize it:

• I choose between cream cheese frosting or a light Swiss meringue buttercream for a less sweet finish.

• I vary the pink shade using light or deep gel coloring, sometimes doing ombré layers.

• I’ve used sheet cake pans or cupcakes with this same batter successfully.

• I’ve also tried beetroot powder or hibiscus as natural pink colorants, though results are softer in hue.

FAQs

What gives this cake its velvety texture?

I rely on the chemical reaction between buttermilk, vinegar, and baking soda to create a tender, fluffy crumb with just a hint of tang—every bit as satisfying as red velvet, but pink.

Can I use liquid food coloring instead of gel?

You can, but gel food coloring is more concentrated so you need less, and it’s easier to achieve a vivid pink with less risk of thinning the batter.

What if I don’t have cake flour?

All-purpose flour works fine—I use it in this recipe. I sometimes sift it well for lighter texture. The key ingredients are the buttermilk and vinegar reaction.

Can I make cupcakes instead?

Absolutely! This batter works great for cupcakes too—bake for about 16–20 minutes until a toothpick comes out clean.

How do I ensure even cake layers?

I weigh the batter to divide evenly between pans and tap them gently before baking. After cooling, I chill the layers briefly and level with a serrated knife if needed before frosting.

Conclusion

I find this Pink Velvet Cake a delightful blend of festive color, tender texture, and balanced sweetness. Whether I frosted it simply or decorated it extravagantly, it always turns into a celebration-worthy cake. I enjoy baking it for birthdays, showers, or just because—each bite is tender, creamy, and irresistibly pink. Let me know if you try a version with your own tweaks—I’d love to hear about it!

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