Pink Velvet Cake

Diving into the world of cakes, there’s one that stands out with its unique charm and delightful hue: the Pink Velvet Cake. This article is a treasure trove of everything you need to know about crafting the perfect Pink Velvet Cake. From its rich history and key ingredients to a step-by-step baking guide, decorating tips, and FAQs, we’ve got you covered. Whether you’re a seasoned baker or a curious newbie, this guide promises to walk you through creating a masterpiece that’s as pleasing to the eye as it is to the palate. So, let’s whisk our way into the heart of pink velvet indulgence.

Introduction to Pink Velvet Cake

What Makes Pink Velvet Cake Unique?

Ah, the Pink Velvet Cake, a confection that’s as delightful to behold as it is to devour. Unlike its cousin, the red velvet, this cake doesn’t dance with cocoa but instead, waltzes with a hint of vanilla and a splash of buttermilk, giving it that signature velvety texture. What truly sets it apart is its enchanting pink hue, achieved with just the right amount of food coloring. This cake isn’t just a treat; it’s a spectacle, making every slice a piece of art.

The History of Velvet Cakes

The tale of velvet cakes begins in the Victorian era, where these desserts were served as a symbol of luxury and refinement. The “velvet” in their name refers to their smooth, soft texture, akin to the fabric itself. While the original velvet cakes were not known for their vibrant colors, the introduction of food coloring transformed them into the visual delights we know today. The Pink Velvet Cake emerged as a whimsical twist on the traditional red velvet, offering a softer, more playful vibe that has captured hearts and taste buds alike.

Key Ingredients and Substitutions

Essential Ingredients for Authentic Flavor

To bake a Pink Velvet Cake that truly sings, you’ll need a few key players. First, butter and oil join forces to give the cake its moist, tender crumb. Buttermilk steps in to add depth and tang, while egg whites keep the cake light and airy. The star of the show, pink gel food coloring, paints your cake in shades of whimsy. And let’s not forget cake flour for that signature soft, velvety texture.

But it’s not just about what goes in; it’s how these ingredients come together. The magic happens when the acidity of buttermilk meets the sweetness of sugar, creating layers that are both fluffy and flavorful. This cake is a ballet of balance, where every ingredient plays its part to perfection.

Substitutions for Common Allergens and Dietary Restrictions

Worried about allergens or dietary restrictions? Fear not! You can still enjoy the charm of a Pink Velvet Cake. Swap out butter for a plant-based alternative to keep things dairy-free. If gluten’s the issue, gluten-free cake flour can step in without missing a beat.

For those avoiding eggs, aquafaba (the liquid from canned chickpeas) makes a great vegan substitute, mimicking the lift and moisture of egg whites. And if buttermilk’s a no-go, mix a tablespoon of vinegar with a cup of plant milk; voilà, you’ve got yourself a vegan buttermilk!

Even the pink hue can be natural. Beet juice or pomegranate powder can replace synthetic dyes for a cake that’s not only beautiful but also free from artificial colors. With these swaps, everyone can have their cake and eat it too, without compromising on taste or texture.

Step-by-Step Baking Guide

Preparing Your Ingredients and Tools

Before you start, get all your ingredients ready. This means butter at room temp, eggs separated, and buttermilk measured. Don’t forget to preheat your oven. It’s key for a good bake. You’ll also need three round baking pans. Grease them and line with parchment paper. This helps your cake come out easy.

Gather your tools too. A mixer, bowls, measuring cups, and spoons. A whisk and spatula will also come in handy. Having everything ready makes the process smooth.

Mixing and Baking the Perfect Cake Layers

First, mix butter, oil, and sugar. Beat them until they look light and fluffy. This adds air, making your cake soft. Next, add egg whites in two parts. This keeps the mix light. Then, in goes vanilla and vinegar. These add flavor and react with baking soda for rise.

Now, the fun part. Add pink food coloring. Go slow. You want a bright pink, but not too much. Mix cake flour, baking powder, and soda in a separate bowl. Sift half into your wet mix. Add buttermilk. Fold gently. Then add the rest of the flour. Mix until just combined. Overmixing makes the cake tough.

Pour the batter into your pans. Spread it evenly. A gentle tap on the counter releases air bubbles. Bake until a toothpick comes out clean. Let them cool in the pans for a bit. Then, turn them out to cool completely. Trimming the tops makes them flat and ready for frosting.

Creating the Cream Cheese Frosting

For the frosting, start with soft butter. Beat it until creamy. Add powdered sugar slowly. This keeps it smooth. Then, mix in softened cream cheese. Go one piece at a time. This prevents lumps. A dash of vanilla adds flavor.

The key to good frosting is patience. Beat it until it’s light and fluffy. If it looks too thick, a splash of milk can help. But go easy. You want it spreadable, not runny.

To assemble, put a dollop of frosting on your cake stand. This keeps the cake in place. Add the first layer. Spread frosting on top. Repeat with all layers. A thin layer of frosting all around first. This is your crumb coat. It catches loose crumbs. Chill it for a bit. Then, add the final layer of frosting. Smooth it out with a spatula or knife.

For a touch of fancy, color some frosting pink and dark pink. Use different tips to pipe designs. This makes your cake a showstopper. Remember, the best part is sharing it with friends and family. Enjoy the smiles as they take their first bite.

Decorating Tips and Techniques

Vintage Cake Decorating Ideas 

For a vintage look, think soft and elegant. Use pale pink frosting all over. Then, get creative with piping. Use a star tip for classic swirls. Add small dots around the edges for a delicate touch. Flowers made with frosting add a lovely vintage feel. Practice on wax paper first if you’re new to piping.

Ribbons and pearls made of icing can dress up your cake, too. They make it look like it’s from an old-time bakery. Remember, less is more. A few well-placed decorations can have a big impact.

Modern Decoration Techniques

For a modern twist, go bold with shapes and colors. Use geometric patterns on the sides. Think stripes or chevrons. They look cool and are easy to do with a spatula.

Ombre effects are in, too. Start with dark pink at the bottom and gradually go lighter to the top. It looks stunning and is surprisingly simple to achieve.

Edible glitter or gold leaf can add a bit of sparkle. Just a touch can make your cake stand out. And don’t forget about fresh flowers. They bring life and color to any cake. Just make sure they’re safe to eat.

Decorating your cake is where you can really show off your style. Have fun with it!

Storage and Make-Ahead Tips

How to Store Your Cake

After enjoying your cake, you might have leftovers. Here’s how to keep them fresh. Put your cake in the fridge. This is best because of the cream cheese frosting. Cover it well to keep it from drying out. It can stay good for up to five days. Want a slice? Let it sit out for a bit before eating. This makes it soft again.

Tips for Making Your Cake Ahead of Time

Planning ahead? You can make this cake in advance. Bake the layers and let them cool. Wrap them well and you can keep them at room temperature for a day. Or, freeze them for longer. Just thaw before you decorate.

The frosting can also be made early. Keep it in the fridge. When you’re ready, give it a quick mix. This makes it smooth for spreading. Assembling the cake a day before is fine. It gives the flavors time to blend. Just keep it cool until it’s time to serve. This way, you’re not rushed on the big day.

Frequently Asked Questions About Pink Velvet Cake

Can I Use Natural Pink Food Coloring?

Yes, you can. Natural colors like beet juice work well. They make your cake pink without chemicals. But, the color might change a bit when you bake it. This is because of the heat. For frosting, natural colors are perfect. They stay bright and pretty.

How to Achieve the Perfect Velvet Texture?

The secret is in the flour and mixing. Use cake flour for a soft cake. Mix your batter just right. Not too much. This keeps your cake light and fluffy. Also, buttermilk makes it tender.

Can I Substitute All-Purpose Flour for Cake Flour?

Yes, but there’s a trick. For each cup of cake flour, use one cup of all-purpose flour. Then, remove two tablespoons of it. Add two tablespoons of cornstarch back in. This mix gets you close to cake flour. It makes your cake soft.

Tips for a Fluffy Cream Cheese Frosting

Start with soft cream cheese and butter. Beat them well. This makes your frosting light. Add powdered sugar slowly. Too much at once can make it heavy. If it’s too thick, a little milk can help. But just a bit. You want it creamy, not runny.


Creating this Pink Velvet Cake is more than just baking; it’s an artistic expression that brings joy and sweetness to any occasion. Whether you’re celebrating a special day or simply indulging in a baking adventure, this cake is sure to be a showstopper. Its velvety texture, combined with the luxurious cream cheese frosting, makes every slice a memorable experience. So, preheat your oven, don your apron, and get ready to bake a masterpiece that will be cherished by all who taste it.

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Pink Velvet Cake

  • Author: olivia hartwellen
  • Total Time: 1 hour 5 minutes


This pink velvet cake is soft, moist, and covered in rich cream cheese frosting, with a charming pink color and vintage piping. It’s like red velvet but without cocoa, keeping the dense texture and tangy taste. Perfect for pink or vintage-themed parties, it can be simply or elaborately decorated.


  • ¾ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1 ½ cups granulated sugar
  • ¼ teaspoon sea salt
  • 6 large egg whites, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon vinegar (white or apple cider)
  • ¼ teaspoon pink gel food coloring
  • 3 cups cake flour (345g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¼ cup buttermilk, room temperature

Cream Cheese Frosting:

  • 2 cups butter, softened
  • ¼ teaspoon sea salt
  • 67 cups powdered sugar
  • 8 oz cream cheese, softened
  • 1 tablespoon pure vanilla extract
  • Pink and red gel food coloring
  • Optional: edible glitter spray


  1. Preheat oven to 355°F (180°C). Grease three 8” round baking pans and line with parchment paper.
  2. In a large bowl, beat butter, oil, sugar, and salt until light and fluffy. Add egg whites, vanilla extract, and vinegar, blending well.
  3. Gradually add pink food coloring to achieve desired color. Sift in half the cake flour, baking powder, and baking soda. Fold in buttermilk, then sift in remaining flour and fold until smooth.
  4. Divide batter among pans, smooth tops, and bake for 15-18 minutes. Cool in pans for 8 minutes, then transfer to wire racks.
  5. For frosting, beat butter until creamy. Add salt and powdered sugar gradually, then blend in cream cheese and vanilla. Divide and color frosting as desired.
  6. Assemble cake with frosting between layers and a thin crumb coat. Chill for 10 minutes, then cover with colored frosting and decorate.


Storage: This cake needs to be stored in the fridge because of the cream cheese in the frosting. Let it sit at room temperature for about 30 minutes to soften up the butter in the frosting before serving. Or 10 minutes if it’s a hot day.

Make ahead: You can make and frost this pink velvet cake one or two days ahead of serving! It’ll store well in the fridge – store the cake in a cake carrier to protect and keep it fresh when in the fridge. The cake layers can be made ahead of time as well, Store them wrapped tightly at room temperature for a few days, until you’re ready to stack and decorate the cake. It’s best to trim them right before stacking and decorating the cake; store the cake layers untrimmed.

Tips for success:

  • Use store-bought buttermilk for the best flavor and texture
  • Use cake flour for the fluffiest cake layers
  • Measure the flour properly with a scale
  • Don’t overmix the cake batter after adding flour
  • Trim the cake layers from any brown bits before stacking and decorating
  • Use full fat, brick style cream cheese for the frosting
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: Pink Cake, Velvet Cake, Pink Velvet Dessert, Pink Layer Cake,

4 thoughts on “Pink Velvet Cake”

    • It seems there might be a misunderstanding in the recipe description. The recipe calls for three 8” round baking pans, which suggests that it’s intended to be a three-layer cake, not a two-layer one. This is common in layer cakes to create a taller, more impressive presentation. Each of the three layers of cake is meant to be stacked with frosting in between, contributing to the cake’s overall height and aesthetic appeal.

      Regarding the icing, the recipe does include pink and red gel food coloring in the ingredients for the cream cheese frosting. This allows you to color the frosting pink if desired. The mention of the frosting being white might be a default description, as cream cheese frosting is typically white before any coloring is added. You have the option to adjust the intensity of the pink color to your preference using the gel food coloring. If a more vibrant or subtle hue is desired, you can alter the amount of coloring accordingly.

  1. If adding strawberry puree for color and flavor would I need to decrease the amount of any of the other wet ingredients or increase the amount of flour to achieve the correct texture and consistency?
    This recipe sounds like it will be a nice moist cake.

    • Adding strawberry puree to your Pink Velvet Cake for color and flavor is a delightful idea! It can enhance the cake with a natural pink hue and a subtle strawberry flavor. However, when incorporating additional wet ingredients like strawberry puree, it’s important to adjust the recipe slightly to maintain the right balance and texture.

      Since strawberry puree adds extra moisture, you might need to make a few modifications:

      Reduce Other Liquids: Consider reducing the amount of buttermilk in the recipe. Start by decreasing it by about a quarter cup for every half cup of strawberry puree you add. This adjustment helps to keep the overall liquid content in balance.

      Increase Dry Ingredients: You might also need to slightly increase the amount of flour to compensate for the added moisture. A good rule of thumb is to add an extra tablespoon or two of flour for every half cup of puree added.

      Experiment with Consistency: Baking is often about experimentation, especially when modifying recipes. The batter should be smooth and slightly thick, not runny. If it seems too wet after adding the puree, add a bit more flour until you reach the desired consistency.

      Adjust Baking Time: With the added moisture from the puree, the cake might take a bit longer to bake. Keep an eye on it and test for doneness with a toothpick or cake tester.

      Flavor Balance: Remember that adding strawberry puree will introduce a new flavor element. While it can be delicious, make sure it complements the other flavors in your cake.

      Consider Puree Thickness: The thickness of your strawberry puree can vary. If it’s very watery, you might need to reduce other liquids more significantly. If it’s thick, the adjustments might be less.

      Remember, these are starting points for adjustments. Baking can vary based on many factors, including oven performance and ingredient specifics. It’s always a good idea to make small adjustments first and adapt based on the results. Happy baking!


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