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pink-velvetcake (1)

Pink Velvet Cake

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.