Pink Velvet Cake is a soft vanilla cake with food coloring to give it the pink color and topped with vanilla buttercream. Be sure to check out all my Cake Recipes!

Pink Velvet Cake

The texture of this cake justifies the velvet name in the title. Unlike my red velvet cake, which is really a chocolate cake, this is a vanilla cake with some food coloring for that pink color. 

 

Pink Velvet Cake Recipe

Cake Ingredients

There are two parts to this cake–the cake and the buttercream.

Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb.

Cake FlourCake flour brings a finer crumb to cakes. It is lower in protein than all-purpose flour, which gives baked goods a delicate, tender crumb. You can make your own homemade cake flour if you don’t have any on hand.

Food Coloring: I needed 6-7 drops of red food coloring to blend with the ingredients to result in a soft pink color. You can add as much or as little as you prefer.

Confectioners’ Sugar: Yes, the whipped buttercream calls for 7 cups of sugar. However, you could use as little as 3 1/2 cups if you want to use less sugar.

 

Pink Velvet Cake

Can I Make the Pink Velvet Cake Ahead of Time?

Yes! 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. 

Can I Make the Buttercream Ahead of Time?

Just like you can make the cake ahead of time, you can also make the buttercream in advance. It will last up to 2 weeks in the refrigerator.

Can I Make this Without Food Coloring?

You can definitely make this cake without food coloring. Or, you could use your favorite color to fit your mood or occasion.

Pink Velvet Cake with Whipped Buttercream

 

pink-velvetcake (1)
4.41 from 20 votes

Pink Velvet Cake

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Pink Velvet Cake is a soft vanilla cake with food coloring to give it the pink color and topped with vanilla buttercream.

Ingredients

Cake

  • ½ cup (1 stick, 113g) unsalted butter, room temperature
  • cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 3 cups (300g) cake flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup (245g) whole milk, room temperature
  • ½ cup (109g) vegetable oil
  • 1 teaspoon vanilla
  • red food coloring, 6-7 drops

Vanilla Buttercream

  • 1 cup (2 sticks, 227g) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 32 ounces (7 cups) confectioners' sugar, sifted
  • 5 tablespoons whole milk, or enough to reach desired consistency
  • 1 pinch kosher salt

Instructions

Cake

  • Preheat the oven to 350°F. Spray 2, 8-inch round cake pans with nonstick cooking spray or line each with parchment paper. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, add the butter and cream until pale in color (about 2 minutes).
  • Add the sugar to the creamed butter and mix for an additional 1-2 minutes, or until light and fluffy, scraping the sides of the bowl as needed.
  • Add the eggs, one at a time, making sure each egg is incorporated before adding the next one.
  • In a separate bowl, whisk together the flour, salt, and baking powder.
  • In another bowl, combine the milk, oil, and vanilla.
  • With the mixer on low speed, alternate between adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until the ingredients are fully incorporated, adding your desired amount of food coloring.
  • Remove the bowl from the stand mixer.
  • Pour the batter equally between the two cake pans. Bake the cakes for 30-35 minutes, or until an inserted toothpick comes out clean.
  • Allow cakes to cool in the pans for 10 minutes before turning them over onto a wire rack to cool completely.

Vanilla Buttercream

  • In the bowl of a stand mixer with the whisk attachment, cream the butter on medium-high speed until light and fluffy (about 3 minutes).
  • Add vanilla and almond extract.
  • With the mixer on low, slowly add confectioners' sugar, milk, and salt, scraping the sides of the bowl as needed.
  • Once the ingredients have been incorporated, whip the frosting on medium-high to high for 3-7 minutes.
  • If frosting is too thick to spread, gradually beat in additional milk until it reaches your desired consistency.
  • Frost cooled cakes. Store leftovers buttercream in the refrigerator for up to 2 weeks.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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.

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

  4. 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.

  5. Probably the best cake I’ve ever made!! Strawberries and cream in between and a buttercream icing made it sublime!

  6. Amanda, thank you for sharing your expertise. I am getting married during Christmas and will be blending three families. My daughter loves pink. My other daughter loves vanilla cake. I want to do a layer in each of their favorite flavors. Combine a top layer with all of the flavors together.

  7. I baked this cake and thought the instructions were very clear! However, I pulled the 2- 9inch pans after 25 minutes, and a clean toothpick, and one of the cakes was still raw in the middle. I’ve never had a cake be raw after the toothpick test. Is there a better way to test these?

  8. Where the heck are the egg whites everyone is complaining about! Are these old comments and has the recipe been changed! Please reply because I do not see replies to questions. I see three eggs, not whites!

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