Pink Velvet Cake

A sweet, smooth, and vanilla-forward twist on classic red velvet cake, this Pink Velvet Cake is light, tender, and visually stunning—perfect for birthdays, baby showers, or any celebration where a little extra joy is welcome.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Easy pink velvet cake, Pink Velvet Cake, Pink Velvet Cake Bath and Body Works, Pink velvet cake mix, Pink velvet cake recipe easy, Pink velvet cake recipes, Raspberry pink velvet cake

Prep Time: 25

Cook Time: 28

Cooling Time: 1

Total Time: 1 53

Servings: slices

Calories: 450kcal

Cost: $11

Equipment

2 9-inch round cake pans (Greased and lined with parchment)
1 Electric mixer (Hand or stand mixer)
2 Large mixing bowls
1 set Measuring cups and spoons
1 Rubber spatula
2 Wire cooling racks
As needed Parchment paper (To line cake pans)

Ingredients

Cake Base:

2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
½ cup Unsalted butter - Softened
3 Large eggs - Room temperature
1 cup Buttermilk - Room temperature
½ cup Vegetable oil
1 ½ teaspoon Vanilla extract
1 tablespoon Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon White vinegar
As needed Pink food coloring - Gel or liquid; to desired shade

Cream Cheese Frosting:

8 oz Cream cheese - Softened
½ cup Unsalted butter - Softened
3–4 cups Powdered sugar - Sifted
1 teaspoon Vanilla extract
Pinch Salt - Optional

Instructions

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing, lining with parchment, and dusting with flour. Tap out excess.
Use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix the buttermilk and vegetable oil together in a measuring cup.
Add dry and wet ingredients alternately to the butter mixture, starting and ending with dry. Mix just until combined.
Stir in the vinegar (it may bubble), then gradually add pink food coloring until evenly tinted.
Divide batter between prepared pans. Bake 25–28 minutes or until a toothpick comes out with a few moist crumbs.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar until fluffy.
Layer and frost the cooled cake, covering the top and sides evenly. Decorate as desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition