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A slice of homemade pink velvet cake with three moist, pink sponge layers and light pink buttercream frosting, topped with a piped swirl. It sits on a floral plate by a sunlit window, with soft lighting and a cozy, natural background.

Pink Velvet Cake

5 from 1 vote
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.
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Prep Time 25 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 1 hour 53 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. Use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Mix the buttermilk and vegetable oil together in a measuring cup.
  6. Add dry and wet ingredients alternately to the butter mixture, starting and ending with dry. Mix just until combined.
  7. Stir in the vinegar (it may bubble), then gradually add pink food coloring until evenly tinted.
  8. Divide batter between prepared pans. Bake 25–28 minutes or until a toothpick comes out with a few moist crumbs.
  9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar until fluffy.
  11. Layer and frost the cooled cake, covering the top and sides evenly. Decorate as desired.

Nutrition

Serving: 130gCalories: 450kcalCarbohydrates: 54gProtein: 4gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 70mgSodium: 330mgPotassium: 120mgFiber: 1gSugar: 39gVitamin A: 600IUCalcium: 75mgIron: 1.4mg

Notes

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

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