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!

4.3 from 17 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
  • 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)
  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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  • Prisca Nkole says:

    Your baking is amazing

  • Jennifer Lessard says:

    Made this cake today.did not turn put like the video. It was like I was missing liquidd.

    • Theresa says:

      Me too…first ever failed cake recipe for me, and I’ve made a few! The batter is SO thick. I just tried it again and don’t have a great feeling about how it’ll turn out.

    • Karel says:

      They show a liquid in the video after the milk that is not in the recipe unless that liquid is the egg whites that the directions say to add last. But the liquid after the milk looks like lemon juice to me or egg whites with water added to them.

    • Celia says:

      Did you read she said use a simple syrup to make it moist

      • Luwane Harris says:

        How much Simple syrup and when? I think instructions need to be revised.

  • Monika says:

    do u have eggless ongredient which i can use instead ofegg whites also in cake please guide

  • Antonella says:

    Hello!how much time before an event i can bake and frost it?thank you!

    • Amanda says:

      You can bake it well in advance, just freeze the cake layers individually, wrap cooled cake in plastic wrap, then place in air-proof container or plastic bag. (or foil) When ready to assemble, allow cakes to come to room temperature, frost, and place in refrigerator for about 24 hours.

  • Jeri says:

    Where is recipe for the icing

  • Yvette says:

    What frosting for pink velvet ??

  • Karen says:

    What did you use for the flowers and leaves royal icing or something different

  • Klaus says:

    Very nice

  • Thelma Dunn says:

    It looks delicious. I’ll have to make it. Thank you for the receipy.

  • Rivkah says:

    I don’t see anyplace where it says to beat the egg whites until stiff

  • Barbara says:

    Hello…i would like to make this as cupcakes. Is there a recipe for pink velvet cupcakes or any special modification of this recipe? Thanks!

  • Mimi says:

    Wondering if this cake is firm enough to be used for a barrel cake which is four 6 inch layers. A cake board will be used between the bottom 2 and top 2 layers, and bubble straws in bottom 2 layers for support. Thank you.

  • Karel says:

    So if you watch the video and read the directions they don’t match. In the video it shows the butter, milk, and what looks like lemon juice but I guess is the egg whites(since it doesn’t say, then almond extract, vanilla extract, and red food coloring being added in that order. In the direction it says to add the egg whites last. So ????

  • Sarah says:

    What is the liquid that was poured in after the milk?

  • Diana Hubble says:

    Is there a recipe for the frosting you made

  • Larry Gaines says:

    Gonna try making this in my Instant Pot and with Green Food Coloring and not butter cream. I don’t like Buttercream icing

  • Nancy says:

    What is the recipe for the icing?

  • Lisa says:

    Directions say “two 6-inch round cake pans” is that correct? Seems small.

  • Carolyn says:

    Will this work in a 9 x 13 cake pan?

  • Ella Smith says:

    How much simply syrup do you use? And how do you make simple syrup?

  • Penny says:

    Ok I tried to make this cake tonight and it didn’t turn out. If you add simple syrup how much would you add? I was really bummed I was suppose to take it in for a carry in. Please let us know what that liquid was in the video was that the simple syrup? Was you suppose to make the egg whites stiff or just add? Help!!!

  • Kelsey Harp says:

    I followed this to the T. I feel like the flour taste is over-powering and the cake is dry. My batter was very thick. What can I add to cupcakes to make them more moist and less flower tasting?

  • Taslima Ali says:

    This cake was not nice at all. Even my four years niece begged me not to me that cake for her birthday! Do not attempt.

  • Tama Ballard says:

    Someday I will learn to read the comments on recipes before baking! This recipe is definitely incomplete, looks like Swiss cheese and tastes like flour! Please update this recipe.