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Pink Velvet Cake with Cream Cheese Frosting

Pink Velvet Cake with Cream Cheese Frosting

This Pink Velvet Cake with Cream Cheese Frosting is a delightful dessert that’s as visually stunning as it is delicious. The soft, velvety texture of the cake paired with rich, creamy frosting makes it a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Toothpick (for testing doneness)
  • Wire rack (for cooling)

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsweetened cocoa powder
  • Pink liquid food coloring to desired color intensity

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Add the softened butter, buttermilk, eggs, and vanilla to the dry ingredients. Mix until smooth.
  • Stir in the apple cider vinegar and cocoa powder. This enhances the color without affecting the taste.
  • Add pink food coloring gradually, mixing until you achieve your desired shade.
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check doneness with a toothpick—it should come out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • For the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla and salt, and mix until creamy.
  • Once the cakes are fully cooled, frost between the layers and cover the top and sides of the cake. Decorate as desired.

Notes

Room temperature ingredients (butter, buttermilk, eggs) mix together more smoothly.
Don’t overmix the batter to keep the cake light and fluffy.
You can substitute coconut milk for buttermilk for a different flavor profile or add almond extract for an extra kick.