Pink Velvet Cake

filed under: Cakes on March 1, 2015

Pink Velvet Cake is seriously so delish! Try it next time you have a sweet craving and want to bake up something special!

 

Pink Velvet Cake Recipe

Pink Velvet Cake

I think most cakes that call themselves “velvet” contain baking soda, buttermilk, and vinegar. This Pink Velvet cake contains none of those.

But it is pink. So please indulge a bit of  “descriptive” recipe labeling. I truly believe that the texture of the smooth crumb is enough to grab that “velvet” name and run with it!

After making some pink velvet cupcakes with Whipped Buttercream this week I was immediately inspired to turn the recipe into a cake.

Pink Velvet Cake

Doesn’t that look like pink velvet to you? 🙂

The Whipped Buttercream recipe that I used with this cake is divine, and I highly recommend it! (It would be amazing to add raspberry extract to the cake batter and lemon extract to the buttercream for the PERFECT spring/Easter cake!)

PRO TIP: Here is how to have the PERFECT CAKE every single time… I have found that measuring out eggs makes a HUGE difference in baking. It never ceases to amazing me just how much a little egg can impact a recipe! The difference in egg and yolk sizes can mean the difference between a moist cake and a dry cake. Look for recipes that offer up a volume instead of size.

If you are making this cake in advance, try adding Simple Syrup to make sure the cake stays perfectly moist and delicious! When the cake is done baking and cooled, level the cake and then add simple syrup. About 1-2 tablespoons per layer. Chill until ready to frost or frost immediately. 

Pink Velvet Cake with Whipped Buttercream

To get the “rustic” frosting pattern I simply made a “c” swoop in the frosting and then repeated over the whole cake.

This delicious and pretty cake is just perfect for so many occasions!

4.34 from 18 votes
pink-velvetcake (1)
Pink Velvet Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Pink Velvet Cake is seriously so delish! Try it next time you have a sweet craving and want to bake up something special!

Course: Dessert
Cuisine: American
Keyword: pink velvet cake
Servings: 12 people
Author: Amanda Rettke
Ingredients
  • 2 cups (256 g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp. baking powder
  • pinch salt
  • cup (161 g) whole milk room temperature
  • 6 tbsp. (85 g) unsalted butter, room temp. and cubed
  • ½ tsp. (3ml) almond extract
  • 2 tsp. (10ml) vanilla extract
  • 4 (120g) egg whites
  • 4 drops McCormick® red food coloring (or as much as needed to achieve desired color)
Instructions
  1. Preheat oven to 350°F degrees (325°F for convection and high altitude). Prepare two 6-inch round cake pans with spray or parchment. (You can also use 7 or 8-inch round pans, just make sure your pans are not more than 2/3 full)

  2. Whip egg whites in a stand mixer fitted with the whisk attachment until thick with soft peaks. Place in a bowl, set aside.

  3. In the same stand mixer bowl, combine together flour, sugar, baking powder, and salt.

  4. Add in milk, butter, extracts, and food color and whisk on low until ingredients are mostly incorporated. Remove bowl from stand mixer and fold in egg whites by hand until incorporated.

  5. Divide batter between prepared cake pans and bake for 25-35 minutes, or until a toothpick is inserted and comes out mostly clean, just not wet.
  6. Cool before assembling the cake.

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Comments

  • Trish says:

    In the video for the Pink Velvet cake recipe. After the butter and milk you added another liquid but that liquid is not listed in your recipe ingredients. Also during the video the name of every ingredient was at the top of the screen but not for this liquid. I’m assuming it was the liquid sweetener you wrote in your description of this cake. Please share hwhat this additional liquid you added to cake mix in video but did not put in the ingredient list for us.
    Thank you

  • Kelley Butler says:

    We loved the cake. I made it in a sheet pan and it was delightful. I liked the crum density, it had body and it was beautiful.

  • Karen L says:

    Do you think this recipe could be made with an all purpose gluten free flour?

  • Angie says:

    I think it is the egg whites.

  • Carla Flamm says:

    I would love to make this cake but after reading the comments I hate to waste all the ingredients in it not turn out good. My main question is when do you add the simple syrup and how much do you add? Please reply as I’m waiting on your reply to bake this cake I watch your videos every day. Thank you

    • Amanda Rettke says:

      I add the simple syrup after I have leveled the cakes (level if necessary) or after they have cooled for 10 minutes out of the oven.

  • Megan says:

    Could I replace the milk with full fat coconut milk, and the bitter fir Earth Balance butter substitutes to make this dairy free?

  • Les says:

    I made this recipe and I only have 8” pans. It barely filled the bottom of the pans. Not nearly enough batter for 2. The cakes turned out about an inch thick. 😩

  • Mary says:

    Can you use egg whites out of a carton to make this recipe? How much would you use for the pink cake .

  • cerise says:

    hi!i think you should REALLY be more precise about the egg whites because a lot of people like me is wondering if we have to beat them first or not…

  • Ashlry C says:

    I made this yesterday and it was quite dense and spongy. I’m guessing the egg whites were supposed to be beaten but that wasn’t stated in the recipe. If you’re reading this and haven’t made it yet, beat the egg whites.

  • Claire says:

    Hi, can this cake be frozen?

  • Cathy says:

    Hi Amanda. Because my younger son and my older son’s girlfriend’s birthday are a day apart, we celebrate on the same day. I’m going to make your chocolate cake for my son and use a peanut butter filling and chocolate buttercream icing. For my son’s girlfriend I want to make your one bowl pink velvet cake with whipped cream icing. Do you have any suggestions for the filling. She doesn’t go for very sweet cakes. With the pink velvet cake is there a substitution for the whole milk (I never have whole milk in the house) and would egg whites from a carton work in this recipe? Thank you got always sharing your great recipes and advice. I truly appreciate it.

  • Shelly says:

    This cake for me was an epic failure. Cake turned out hard and tough around the edges but raw in the middle. I followed instruction exact, but the instructions are different from the video. Tooth pick came out clean so not sure why it was raw in the middle. The frosting was amazing though!! Sadly it Went in the garbage.

  • Noeline says:

    Hi Amanda,
    In die video, the Runny liquid , after The butter and milk?
    What is it?
    Do I need to beat the egg whites? Before incorporating it?
    Should I add Water?
    I made it for my girl 3yr old bday…
    delicious, only the cake did not rise much…
    could it be the oven… to high…
    Or the egg whites should be beaten?
    Like to hear from you
    Regards
    Noeline

  • Susan says:

    I’m dying to make this pink velvet cake recipe but I like the others who had questions am wondering about whether or not to beat the egg whites first? And not sure either about the simple syrup also mentioned in the questions. Hell?!?

  • Cheryl says:

    I have been baking for 70 + yrs and knew better than to follow this recipe. Just for giggles I did. Please don’t make and follow this recipe. It was 1 in thick and spongy. I threw it away and created my own.

  • Mary says:

    Cerise- in step 2 it states to whip the egg whites and set aside in another bowl. Seems pretty clear to me! Also, Amanda states to brush on the simple syrup AFTER the cakes are leveled prior to frosting.

  • Marsha says:

    I can’t wait to try this pink velvet cake., would you please share your icing recipe?

  • Gayathri Jeyahar says:

    Couldn’t find the recipe for the frosting ?

    • Elizabeth Keeney says:

      Hi, Gayathri! I work with iambaker and am happy to help with questions. Here is the whipped buttercream recipe you are looking for. I hope this helps, and have a wonderful day!

  • Michelle Wallenfelsz says:

    I have all the ingredients, except the almond extract. And no time to run to the store. Is it possible to omit that ingredient?

  • Tara says:

    I made this today as cupcakes and they turned out PERFECT. It made about 18. Great recipe!

    A lot of the comments I read that didn’t turn out well sounds like they didn’t read the directions OR don’t know how to properly make a genoise cake (which is what this is). Some tips:

    – Make sure EVERYTHING is room temperature. Milk, butter, and eggs. (Let eggs sit in warm water for a few minutes to get them to room temp before separating them).
    – Weight everything! especially the egg whites. 4 egg whites could easily become 150g if you don’t weigh them. I ended up using 3 and it was enough by weight!
    – Whip your egg whites long enough! They should be stiff and sticky, not runny at all. When you fold them in, make sure you use a proper folding technique. Look on Youtube for video examples of how to fold in egg whites. If you knock all the air out while mixing, the cake will be dense and gummy.