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.



  • 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



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

  2. 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. 😩

  3. 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…

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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?!?

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