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Pink Velvet Cake Recipe

Pink Velvet Cake

Wholesome Cove
This stunning Pink Velvet Cake features ultra-moist, tender pink layers with a delicate vanilla flavor and velvety texture, topped with luscious cream cheese frosting. Perfect for celebrations, baby showers, and Valentine's Day, this gorgeous dessert is easier to make than it looks and stays incredibly moist for days.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • Three 8-inch round cake pans 2-inch deep
  • Parchment paper rounds
  • Stand mixer or handheld electric mixer
  • Large mixing bowls at least 2
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale recommended for accuracy
  • Offset spatula for frosting
  • Wire cooling racks
  • Toothpick or cake tester
  • Cake turntable optional but helpful
  • Piping bags and tips for decoration (optional)

Ingredients
  

For the Pink Velvet Cake Layers

  • 2 1/2 cups cake flour 300g, spooned and leveled
  • 2 cups granulated sugar 400g
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk 240ml, room temperature
  • 1/2 cup whole milk 120ml, room temperature
  • 1/2 cup unsalted butter 112g, room temperature
  • 1/2 cup vegetable oil 120ml
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon white vinegar
  • 1-2 teaspoons pink gel food coloring adjust for desired shade

For the Cream Cheese Frosting

  • 16 ounces cream cheese 452g, full-fat, room temperature
  • 1 cup unsalted butter 226g, room temperature
  • 6 cups powdered sugar 720g, sifted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons heavy cream if needed for consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the parchment.
  • In a large bowl, whisk together cake flour, sugar, baking soda, baking powder, and salt for 30 seconds.
  • In a separate bowl, whisk together buttermilk, milk, oil, eggs, vanilla extract, and vinegar until combined.
  • Beat butter on medium speed for 2 minutes. Add dry ingredients on low speed and mix until mixture resembles coarse sand.
  • Slowly add wet ingredients in three additions, mixing after each. Add pink gel food coloring and mix until evenly distributed.
  • Divide batter evenly among prepared pans (about 600g each). Bake for 28-32 minutes until a toothpick comes out with moist crumbs.
  • Cool in pans for 15 minutes, then invert onto wire racks. Remove parchment and cool completely, 1-2 hours.
  • Beat cream cheese and butter on medium-high for 3 minutes until fluffy. Add powdered sugar gradually, then vanilla and salt. Beat 2-3 minutes, adding cream if needed.
  • Level cake layers with a serrated knife. Place first layer on serving plate, spread 1 cup frosting on top. Repeat with second layer, then add third layer.
  • Apply thin crumb coat over entire cake and refrigerate 20-30 minutes. Apply final thick layer of frosting and smooth with offset spatula.
  • Decorate with piped frosting, sprinkles, or fresh berries as desired. Refrigerate 30 minutes to set, then bring to room temperature 15-20 minutes before serving.

Notes

  • All ingredients must be at room temperature for proper emulsification and texture.
  • Use gel food coloring instead of liquid to achieve vibrant color without adding excess moisture.
  • Cake flour is essential for the tender velvet texture; do not substitute with all-purpose flour.
  • Weigh cake pans to ensure even layers by adding equal amounts of batter to each pan.
  • Store frosted cake in refrigerator for up to 5 days; bring to room temperature before serving.
  • Unfrosted cake layers can be frozen for up to 3 months wrapped tightly in plastic wrap and foil.
  • For easier handling, freeze cooled layers for 30 minutes before assembling.
  • Pink champagne variation: Replace milk with pink champagne for adult celebrations.
  • Make cupcakes: Divide batter into 24 liners and bake 18-20 minutes at 350°F.
  • Test doneness at 28 minutes; toothpick should have moist crumbs, not come out completely clean.

Nutrition

Serving: 1sliceCalories: 685kcalCarbohydrates: 95gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 125mgSodium: 380mgPotassium: 120mgFiber: 0.5gSugar: 78gVitamin A: 15IUCalcium: 10mgIron: 7mg
Keyword celebration cake, layer cake, pink-cake, pink-velvet-cake, velvet-cake
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