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Pink Velvet Cake Recipe

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Slices

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Prepare the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add oil and mix until combined.
  • Add Eggs: Beat in eggs one at a time, followed by vanilla extract and pink food coloring.
  • Combine Wet and Dry: Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined.
  • 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.
  • Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
  • 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).