Description

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.

Ingredients

Scale

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
6–7 cups powdered sugar
8 oz cream cheese, softened
1 tablespoon pure vanilla extract
Pink and red gel food coloring
Optional: edible glitter spray

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Instructions

Preheat oven to 355°F (180°C). Grease three 8” round baking pans and line with parchment paper.
In a large bowl, beat butter, oil, sugar, and salt until light and fluffy. Add egg whites, vanilla extract, and vinegar, blending well.
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.
Divide batter among pans, smooth tops, and bake for 15-18 minutes. Cool in pans for 8 minutes, then transfer to wire racks.
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.
Assemble cake with frosting between layers and a thin crumb coat. Chill for 10 minutes, then cover with colored frosting and decorate.

Notes

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