Name: Pink Velvet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1¾ cups granulated sugar; 4 large egg whites; 1 teaspoon vanilla extract; 1 teaspoon almond extract (optional); 1 cup buttermilk; 2–3 drops pink gel food coloring; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2–3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Pinch of salt; Pink sprinkles (optional)

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If you’re searching for the ultimate showstopper dessert, look no further than this Pink Velvet Cake. With its dreamy blush color, soft crumb, and creamy frosting, it’s the perfect treat for birthdays, Valentine’s Day, or any occasion that calls for a little extra sweetness. The delicate texture and subtle almond-vanilla flavor make every bite unforgettable, while the gorgeous hue is guaranteed to make guests swoon.

Ingredients You’ll Need

You’ll be amazed at how a handful of familiar pantry staples can come together to create something as stunning as this Pink Velvet Cake. Each ingredient, from the rich butter to the tangy buttermilk, has a special role in building flavor, texture, and, of course, that signature pretty-in-pink look.

All-purpose flour: The classic base for a tender, fluffy cake crumb.
Baking powder and baking soda: These leaveners work together to help your cake rise to perfect, pillowy heights.
Salt: Just a pinch brings out the sweetness and balances all the flavors.
Unsalted butter (softened): Creaming the butter is the secret behind a melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake just right and contributes to a fine crumb.
Egg whites: Only whites are used for a light, delicate cake and a pure pink color.
Vanilla extract: Infuses the cake with warm, comforting aroma.
Almond extract (optional): Adds a classic, subtle velvet cake note—use it if you love a bit of nutty complexity.
Buttermilk: Brings a gentle tang and moisture, making the cake ultra-soft.
Pink gel food coloring: Just a few drops create that enchanting pink hue; gel is best for vibrant color without thinning the batter.
Powdered sugar: The key to a cloud-like, sweet frosting.
Heavy cream or milk: Loosens the frosting for a smooth, spreadable finish.
Pink sprinkles (optional): For a festive touch that’s almost too cute to eat (almost!).

How to Make Pink Velvet Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment circles for extra insurance. This step ensures your Pink Velvet Cake layers come out beautifully and don’t stick to the pans.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these ingredients first means they’ll be evenly distributed in your batter, giving you a consistent rise and tender crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—about 2 to 3 minutes. This step is key for incorporating air, which translates into that signature soft, airy Pink Velvet Cake texture.

Step 4: Add Egg Whites and Extracts

Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract and, if you like, the almond extract for a touch of classic velvet charm. The egg whites keep the cake delightfully delicate and allow that pink color to shine.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour. Stir just until everything is combined—overmixing can make your cake tough. Add the pink gel food coloring a drop at a time, stirring gently until you reach your perfect shade of pink.

Step 6: Bake the Cakes

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.

Step 7: Make the Frosting

In a large bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, a cup at a time, mixing well between additions. Add the vanilla extract, a pinch of salt, and just enough heavy cream or milk to reach a fluffy, spreadable consistency. This frosting is like a cloud—perfect for your Pink Velvet Cake.

Step 8: Frost and Decorate

Once your cakes are completely cool, spread a generous layer of frosting between the layers and over the top and sides. Finish with a shower of pink sprinkles if you’re feeling festive! Now step back and admire your gorgeous creation.

How to Serve Pink Velvet Cake

Garnishes

Top your Pink Velvet Cake with delicate pink sprinkles, fresh berries, or even edible flowers for a pop of color and elegance. A few extra swoops of frosting or a drizzle of white chocolate can make each slice feel special, especially for parties or celebrations.

Side Dishes

Pair this cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a handful of juicy strawberries. For afternoon tea, serve it alongside a hot cup of Earl Grey or a refreshing lemonade to complement the cake’s light, floral notes.

Creative Ways to Present

Try baking the batter as cupcakes for easy, individual treats, or stack the layers high with extra frosting for a dramatic centerpiece. For a fun twist, cut the cake into heart shapes for Valentine’s Day or layer it in jars for adorable portable desserts.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Pink Velvet Cake tightly with plastic wrap or keep it in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake; just let it come to room temperature before serving so the frosting is nice and soft.

Freezing

To freeze, wrap unfrosted cake layers individually in plastic wrap and aluminum foil, then store in a freezer bag for up to three months. Thaw the layers at room temperature before assembling and frosting. You can also freeze frosted slices—just be sure to wrap them well to keep them fresh.

Reheating

If you prefer your Pink Velvet Cake slightly warm, microwave individual slices for a few seconds until just softened. This brings out the buttery flavor and makes the frosting extra melty and delicious—like a cozy bakery treat at home.

FAQs

Can I make Pink Velvet Cake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can mix one cup of milk with a tablespoon of lemon juice or white vinegar. Let it sit for a few minutes until it thickens, and you’ll have a perfect substitute.

Is it possible to use liquid food coloring instead of gel?

Gel food coloring is ideal because it gives a vivid color without thinning your batter, but if you only have liquid coloring, use it sparingly and add a touch more flour if the batter gets too runny.

Can I make this recipe as cupcakes?

Definitely! Simply divide the batter among lined cupcake tins and bake for 18 to 20 minutes. You’ll get about 24 cupcakes, all with the same delightful pink velvet flavor and soft crumb.

Why use only egg whites in Pink Velvet Cake?

Egg whites keep the cake light and help maintain its delicate pink hue. The yolks can add a yellow tint, which might mute that gorgeous blush color.

What’s the best way to get even cake layers?

For perfectly even layers, use a kitchen scale to divide the batter between your pans, and smooth the tops before baking. Cooling the cakes completely before frosting also helps each layer stay neat and level.

Final Thoughts

There’s just something magical about baking a Pink Velvet Cake—it’s cheerful, inviting, and always a hit with friends and family. Whether you’re marking a special occasion or just want to brighten an ordinary day, this cake is sure to put smiles on faces. Give it a try and see just how fun (and delicious) pretty-in-pink baking can be!

Pink Velvet Cake Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pink Velvet Cake is a delightful twist on the classic velvet cake, featuring a soft, moist crumb with a beautiful pink hue. Perfect for birthdays, Valentine’s Day, or any celebration, it offers a light almond and vanilla flavor complemented by a creamy, fluffy buttercream frosting. Easy to make and visually stunning, this cake balances sweetness and texture for an irresistible dessert.

Ingredients

Scale

For the Cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup buttermilk
2–3 drops pink gel food coloring

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Pink sprinkles (optional)

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Instructions

Prepare the pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper circles to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
Add egg whites and extracts: Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract if using, for a classic velvet flavor.
Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently just until everything is combined to keep the batter light.
Add color: Gradually add the pink gel food coloring a drop at a time, mixing gently until you achieve your desired shade of pink.
Bake the cakes: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer onto wire racks to cool completely.
Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar one cup at a time, beating until combined. Add vanilla extract, a pinch of salt, and heavy cream or milk one tablespoon at a time until the frosting is smooth and fluffy.
Assemble and decorate: Frost the cooled cake layers evenly with the buttercream. Optionally, decorate with pink sprinkles for an extra festive touch before serving.

Notes

For cupcakes, reduce the baking time to 18–20 minutes and use cupcake liners.
Almond extract enhances the classic velvet cake flavor but can be omitted if preferred or if allergies are a concern.
Use gel food coloring to avoid altering the batter’s consistency.
Ensure all ingredients are at room temperature for the best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American