Pink Velvet Cake Recipe

Introduction

Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a beautiful pink hue and a tender, moist crumb. This cake is perfect for celebrations or any time you want a sweet, elegant dessert with a creamy cream cheese frosting.

Ingredients

• 2 ½ cups cake flour
• 1 ¾ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 4 large eggs (room temperature)
• 1 cup buttermilk
• 2 tsp pure vanilla extract
• Red food coloring (to achieve desired pink hue)
• Cream cheese frosting (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt until evenly combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition.
5. Step 5: Mix in the buttermilk, vanilla extract, and enough red food coloring to reach your desired pink shade.
6. Step 6: Gradually fold the dry ingredients into the wet mixture until the batter is smooth and no lumps remain.
7. Step 7: Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost with cream cheese frosting as desired.

Tips & Variations

• For a more intense pink, use gel food coloring which provides richer color without thinning the batter.
• Substitute buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
• Enhance the cocoa flavor by gently warming the cocoa powder with a tablespoon of the melted butter before mixing it in.

Storage

Store the frosted cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, bring the cake to room temperature for the best texture. You can also freeze the unfrosted cake layers wrapped well in plastic wrap for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

What is the purpose of the cocoa powder in this cake?

The cocoa powder adds a subtle chocolate flavor and a slight depth to the pink velvet cake without overpowering its delicate taste. It also reacts with the buttermilk and food coloring to help achieve the classic velvet texture and color balance.

Pink Velvet Cake Recipe

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★★★★★

4.5 from 56 reviews

This Pink Velvet Cake is a delightful twist on the classic red velvet cake, featuring a soft pink hue achieved with red food coloring and a subtle cocoa flavor. Moist and tender, this cake is perfect for celebrations or any occasion that calls for a beautiful and delicious dessert, topped with creamy, tangy cream cheese frosting.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups cake flour
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 1 cup buttermilk
• 2 tsp pure vanilla extract
• Red food coloring (to achieve desired pink hue)

Topping

• Cream cheese frosting (for topping)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly to prevent sticking and set them aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well combined. This ensures even distribution of leavening agents and cocoa.
3. Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process incorporates air for a tender crumb.
4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure a smooth and emulsified batter.
5. Add Buttermilk, Vanilla, and Food Coloring: Mix in the buttermilk, pure vanilla extract, and enough red food coloring to achieve the desired pink hue. Blend until fully combined.
6. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed until the batter is smooth and homogeneous, avoiding overmixing.
7. Divide and Bake: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Frost: Allow the cakes to cool in the pans for 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely. Once cooled, frost the cakes with your preferred cream cheese frosting.

Notes

• Ensure eggs and buttermilk are at room temperature to help with optimum batter consistency.
• For a more intense pink color, add red food coloring incrementally until you reach the desired shade.
• You can substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar as a DIY buttermilk.
• Make sure cakes are completely cooled before frosting to prevent melting the cream cheese frosting.
• If you want to make the cake ahead, wrap cooled layers tightly and refrigerate or freeze for later use.

Keywords: Pink Velvet Cake, Velvet Cake, Cream Cheese Frosting, Birthday Cake, Dessert, Moist Cake, Cocoa Cake, Red Velvet Alternative