Introduction

Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a soft, tender crumb with a gentle pink hue. Paired with a smooth vanilla buttercream, this cake is perfect for celebrations or any time you want a special treat.

A slice of soft pink cake with two layers sits on a white plate, each layer separated by a thin layer of white frosting. The outside of the cake is covered with a smooth, thick layer of white frosting, slightly textured on the side. There are some crumbs on the plate near the base of the cake. A white plastic fork is placed on the white marbled surface near the plate. The background shows a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (1 stick / 113 g) unsalted butter, room temperature
1 ½ cups (300 g) granulated sugar
3 large eggs, room temperature
3 cups (300 g) cake flour
½ teaspoon kosher salt
2 teaspoons baking powder
1 cup (245 g) whole milk, room temperature
½ cup (109 g) vegetable oil
1 teaspoon vanilla extract
6-7 drops red food coloring
1 cup (2 sticks / 227 g) unsalted butter, room temperature (for frosting)
2 teaspoons vanilla extract (for frosting)
¼ teaspoon almond extract
7 cups (875 g) confectioners’ sugar
5 tablespoons (75 g) whole milk, room temperature (or enough to reach desired consistency)
1 pinch kosher salt

Instructions

Step 1: Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup butter until pale, about 2 minutes.
Step 3: Add granulated sugar to the creamed butter and mix for 1-2 minutes until light and fluffy, scraping the bowl as needed.
Step 4: Add eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 5: In a separate bowl, whisk together cake flour, kosher salt, and baking powder.
Step 6: In another bowl, combine whole milk, vegetable oil, and 1 teaspoon vanilla extract.
Step 7: With the mixer on low, alternate adding the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour. Mix until fully combined.
Step 8: Add 6-7 drops of red food coloring and gently mix until the batter is evenly colored.
Step 9: Remove the bowl from the mixer, then pour the batter evenly into the prepared cake pans.
Step 10: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 11: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 12: For the buttercream, in a stand mixer bowl with the whisk attachment, cream 1 cup butter on medium-high speed until light and fluffy, about 3 minutes.
Step 13: Add vanilla and almond extracts.
Step 14: With the mixer on low, gradually add confectioners’ sugar, milk, and a pinch of salt, scraping the bowl as needed.
Step 15: Once combined, whip the frosting on medium-high speed for 3-7 minutes until fluffy.
Step 16: If the frosting is too thick, gradually beat in more milk until it reaches a spreadable consistency.
Step 17: Frost the cooled cakes by spreading a layer between the two layers and covering the outside evenly.
Step 18: Slice and serve your Pink Velvet Cake. Enjoy!

Tips & Variations

Use cake flour for a lighter, more delicate texture; all-purpose flour may make the cake denser.
For a richer flavor, substitute half the vegetable oil with melted butter.
If you prefer a deeper pink, add a few more drops of red food coloring gradually.
Almond extract in the frosting can be replaced with a touch of lemon zest for a bright twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow chilled cake to come to room temperature before serving for the best flavor and texture. For longer storage, freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

A slice of two-layer pink cake with a light, crumbly texture, separated by a thin layer of white frosting; the outside is coated with smooth white frosting, slightly thick and soft, wrapping the edges. The slice sits on a white plate with a white plastic fork beside it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different food coloring instead of red?

Yes, you can use any food coloring to create different colored velvet cakes, but the traditional pink or red gives the signature look and slight flavor expectation of a velvet cake.

Is it necessary to use both butter and oil in the cake?

Using both butter and oil provides moisture and flavor; butter adds richness and oil keeps the cake tender. Omitting one may change the cake’s texture and taste.