The Ultimate Pink Cake Recipe: Moist, Fluffy, and Perfectly Pink

Looking for the perfect dessert that combines beauty and taste? This Pink Velvet Cake Recipe is a moist, fluffy delight with delicate vanilla and cream cheese flavors, topped with a creamy frosting that melts in your mouth. Whether you’re planning a baby shower, a birthday celebration, or a romantic Valentine’s Day treat, this cake will steal the show with its vibrant color and leave everyone asking for seconds. Made entirely from scratch, it’s a baking experience you’ll love and a cake that’s truly special.

Why You’ll Love Pink Velvet Cake Recipe

What makes this Pink Velvet Cake so amazing? Here are just a few reasons why you’ll love it:

• Perfectly Moist: The texture of this cake is light and fluffy, with just the right amount of moisture. It’s the ideal cake for any occasion.
• Deliciously Creamy Frosting: The cream cheese frosting is smooth, decadent, and slightly tangy—perfectly complementing the sweet vanilla notes of the cake.
• Versatile: Additionally, this recipe isn’t just for a layer cake! You can make cupcakes, a drip cake, or even switch up the flavor to suit your preferences.
• Stunning Appearance: Moreover, the gorgeous pink color makes it a visual showstopper at any event, from birthdays to romantic celebrations.
• Made from Scratch: Skip the boxed mixes and enjoy the satisfaction of creating a cake entirely from scratch with wholesome ingredients.

Ingredients

Here’s everything you’ll need to make this delicious Pink Velvet Cake. Make sure to use high-quality ingredients for the best results!

For the Pink Cake Layers:

• 🧈 Butter: 1 cup (unsalted, room temperature)
• 🍬 Sugar: 1 1/2 cups (granulated)
• 🥚 Eggs: 2 large (room temperature)
• 🍰 Flour: 2 1/2 cups (all-purpose)
• 🧂 Salt: 1/2 teaspoon
• 🧁 Baking Powder: 1 1/2 teaspoons
• 🥛 Milk: 1 cup (whole milk, room temperature)
• 🍦 Vanilla Extract: 2 teaspoons (pure)
• 🌸 Food Coloring: Pink gel food coloring (Americolor recommended)

For the Cream Cheese Frosting:

• 🧀 Cream Cheese: 1 1/2 cups (full-fat, room temperature)
• 🧁 Mascarpone: 1 cup (room temperature)
• 🍬 Powdered Sugar: 3 1/2 cups (sifted)
• 🍦 Vanilla Extract: 2 teaspoons (pure)
• 🌸 Food Coloring: Pink gel food coloring (for decoration)

Necessary Tools for Pink Velvet Cake Recipe

To make this cake, you’ll need a few essential kitchen tools:

• 3 x 6-inch (15 cm) round cake pans
• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Digital scale (for accurate measurements)
• Digital thermometer (for oven temperature)
• Piping bag with a French star nozzle tip (for decorating)
• Cake turntable (optional, but helpful for even frosting application)
• Parchment paper
• Oven thermometer (optional but useful)

Additionally, check out this delightful Pink Cake recipe for more inspiration and baking tips!

Ingredient Swaps and Additions

Not all of us have every ingredient on hand, and that’s okay! Here are some swaps and additions you can try:

• Dairy-Free Version: Swap the butter for a dairy-free butter alternative and use almond or oat milk in place of whole milk.
• Flour Alternatives: Moreover, you can use gluten-free all-purpose flour for a gluten-free version of this cake.
• Flavor Variations: Also, if you’re looking for a different flavor profile, try adding a few drops of almond extract or lemon zest to the batter.
• Additional Toppings: Top your cake with fresh berries or white chocolate shavings for extra texture and visual appeal.

Step-by-Step Instructions

Follow these simple steps to make your beautiful pink cake!

1: Prepare the Cake Layers

1. Preheat the Oven: First, set your oven to 350°F (175°C). Ensure there’s no fan setting for even baking.
2. Prepare the Pans: Then, grease the bottom and sides of your cake pans with butter or oil, then line the bottoms with parchment paper.
3. Cream the Butter and Sugar: In a stand mixer, cream together the butter and sugar until pale and fluffy.
4. Add the Eggs: After that, slowly add eggs one at a time, beating well after each addition.
5. Mix the Dry Ingredients: Sift together the flour, salt, and baking powder. Set aside.
6. Add Wet Ingredients: Mix together the milk and food coloring. Then, gradually add the dry and wet ingredients to the butter-sugar mixture, alternating between the two, beginning and ending with the dry ingredients.
7. Divide and Bake: After that, evenly divide the batter into three pans and bake for 20-25 minutes, or until a skewer comes out clean.
8. Cool: Then, allow the cakes to cool completely in the pans before removing them.

2: Make the Cream Cheese Frosting

1. Whip the Cream Cheese and Mascarpone: In a mixing bowl, beat together the cream cheese, mascarpone, and powdered sugar until smooth and fluffy.
2. Add Vanilla: Then, add vanilla extract and continue to beat until the frosting holds stiff peaks.
3. Chill the Frosting: For best results, refrigerate the frosting for 30-60 minutes before using.

3: Assemble and Decorate the Cake

1. Layer the Cake: Start by placing one cake layer on a cake board or plate. Spread a generous layer of cream cheese frosting on top. Repeat with the second and third layers.
2. Crumb Coat: Then, apply a thin layer of frosting all over the cake to lock in the crumbs. Chill for 30 minutes.
3. Final Coat: Once the crumb coat is set, apply a thicker layer of frosting.
4. Decorate: After that, use a piping bag with a star tip to pipe decorative swirls on top. Finally, add a few dots of pink food coloring and use a cake scraper to smooth it into a marble effect.

Pro Tips for Success of Pink Velvet Cake Recipe

• Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are all at room temperature for the smoothest batter.
• Don’t Overmix the Batter: Moreover, overmixing can lead to a dense, tough cake. Stir gently until just combined.
• Check the Cake’s Doneness: Additionally, use a skewer or cake tester to check if the cake is fully baked. The skewer should come out clean when inserted into the center.
• Chill the Cake Layers: f you’re having trouble with frosting sliding off the cake, chill the cake layers before frosting them to make them firmer.
• Customize the Frosting: For a firmer frosting, refrigerate it before use. If it gets too soft while decorating, pop it back in the fridge for a while to firm up.

Serving Suggestions

• For Special Occasions: Serve this pink cake at baby showers, birthdays, or Valentine’s Day celebrations for a showstopping dessert.
• With Tea or Coffee: The delicate flavors of the cake pair wonderfully with a cup of tea or coffee.
• Top with Fresh Berries: Moreover, add some fresh strawberries, raspberries, or edible flowers on top of the cake for a refreshing and elegant touch.

Storing and Reheating

• Storage: Store your cake in an airtight container in the refrigerator for up to 3 days. This helps keep the cream cheese frosting fresh and creamy.
• Freezing: You can freeze the cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag.
• Reheating: Moreover, if you want to enjoy your leftover cake warm, slice and microwave it for 10-15 seconds.

Nutritional Information of Pink Velvet Cake Recipe

Here’s a breakdown of the nutritional content for one serving of Pink Velvet Cake (based on a standard serving size):

• Calories: 350
• Fat: 20g
• Carbohydrates: 40g
• Protein: 4g
• Sugar: 25g

FAQs

1. Can I make this cake ahead of time? Yes, you can make the cake layers and frosting a day in advance. Just store them separately in the fridge and assemble the cake when ready.
2. Can I use a different frosting? Yes, if you prefer buttercream or chocolate frosting, feel free to substitute. Cream cheese frosting pairs best with this cake, though.
3. What kind of food coloring should I use? Use gel food coloring for the most vibrant color. Avoid liquid food coloring as it can affect the consistency of the batter.
4. Can I make this cake gluten-free? Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
5. Can I make this as cupcakes instead? Absolutely! Just bake at 350°F for about 18-20 minutes for cupcakes.

Conclusion

This Pink Cake is the perfect blend of beauty and taste. With its moist, fluffy texture and decadent cream cheese frosting, it’s sure to be a hit at any celebration. Whether you’re baking for a special occasion or just want a delightful treat, this pink velvet cake is the answer. So, roll up your sleeves and bake something amazing today!

Pink Velvet Cake

This Pink Velvet Cake is a moist, fluffy, and eye-catching dessert with a hint of vanilla and cocoa. Topped with a creamy frosting, it’s perfect for celebrations or as a special treat to brighten your day!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 Slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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• For the Cake:
• 2 ½ cups 315g all-purpose flour
• 2 tbsp 15g unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups 300g granulated sugar
• ½ cup 120ml vegetable oil
• ½ cup 115g unsalted butter, softened
• 2 large eggs room temperature
• 1 cup 240ml buttermilk, room temperature
• 1 tsp vanilla extract
• 1 –2 tsp pink food coloring gel preferred
• For the Frosting:
• 8 oz 225g cream cheese, softened
• ½ cup 115g unsalted butter, softened
• 4 cups 480g powdered sugar, sifted
• 1 tsp vanilla extract

Equipment

• Two 9-inch round cake pans
• Mixing bowls
• - Electric mixer
• - Sifter
• Measuring cups and spoons
• Wire rack
• Spatula

Method

 

1. Prepare the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add oil and mix until combined.
4. Add Eggs: Beat in eggs one at a time, followed by vanilla extract and pink food coloring.
5. Combine Wet and Dry: Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined.
6. Bake: Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
8. Assemble Cake: Spread frosting between the cake layers, then frost the top and sides. Decorate as desired.

Notes

Food Coloring: Adjust the amount of food coloring based on your desired shade of pink. Gel coloring is recommended for vibrant color.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Ingredient Swap: Substitute sour cream for buttermilk if needed (use equal amounts).

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