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Pink Velvet Cake Recipe + Easy way to Decorate it!


Do you know how easy it is to decorate a cake?! ANYONE can do it and we’re showing you with this gorgeous, pink velvet cake recipe! We topped this cake strawberries, raspberries, beautiful pansies and a few pomegranates to give it instant decor that’s not only effortless, but stunning! Your guests will adore this cake and the “effort” you put into decorating it. It’s by far my favorite red velvet cake recipe… we adapted it from Cook’s Illustrated and made it a pink velvet cake! Although, you can go lighter on the pink if you prefer!


Pink Velvet Cake Recipe

2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 large eggs
1/8 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon pink food coloring
12 tablespoons unsalted butter
1 1/2 cups granulated sugar

Preheat the oven to 350 degrees
Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.
In a small bowl, add the cocoa powder and food coloring together, set aside.
In another bowl combine the flour, salt and baking soda, set aside. (Lots of setting aside : P)
With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.
Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.
Add cocoa mixture and beat on low until everything is incorporated.
Divide the batter into 2, greased 9-inch round pans.
Bake for about 20 to 25 minutes, try to take it out when the center is just a little wiggly. NOTE: Everyone’s oven bakes differently based on many factors, do not take the cake out of the oven until you feel it is cooked. Use the tooth pick method if you’re nervous to take it out a little before.

Whipped Cream Cheese Frosting 
16 tablespoons unsalted butter, softened (must be soft!) and cut into chunks.
4 cups powdered sugar
1 pound cream cheese, softened (must be soft!)
1 1/2 teaspoon vanilla extract
pinch salt

With an electric mixer, beat the butter and sugar on medium speed until light in color and fluffy about 2 minutes. Add in the cream cheese and beat on high until incorporated. Add in vanilla and salt.

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18 responses to Pink Velvet Cake Recipe + Easy way to Decorate it!

  1. January 13, 2016

    absolutely stunning!!!

    1. Eden
      January 13, 2016

      Thank you Sara!!! It SO easy to decorate with flowers, haha!!!

  2. carolyn
    January 19, 2016

    There is no Print button so that you could just print the recipe. Wish there were. It wanted to print all the photos and that was going to take 12 sheets of paper. Wish you could fix that ! Thanks you…other than that…I’m fixing this for a party tomorrow…wish me luck !

    1. Eden
      January 19, 2016

      Hi Carolyn!! We are going to be having print option on the new site which will be out this year! My suggestion is to copy and paste in a word doc and you can print that!! Good luck with the recipe… it’s one of my FAVES adapted from Cooks Illustrated!!

  3. Lanae Bond
    January 27, 2016

    That cake looks too good to eat.

    1. Eden
      January 28, 2016

      Haha!! Thank you 🙂

  4. June 2, 2016

    How insanely gorgeous, I’d fear I would never want to eat it!

  5. Oh my gosh this is the prettiest cake ever! Loving the idea of a pink velvet cake – I never have thought to make something like it before.

  6. Daffy
    August 27, 2016

    Gorgeous cake!!

    what can I replace buttercream with?
    I’m not from the USA

    Thank you!

    1. Eden
      September 1, 2016

      Thanks! You should still be able to make buttercream? Otherwise any frosting will do!

  7. Kimberly Somerville
    May 20, 2017

    Hi Sugar and Charm,
    I baked this cake for mothers day and it was a huge success! My mum loved it 😊
    Just one curious point… the volume of each ingredient for the frosting is outrageous! The amount of frosting I have left over is enough to decorate 4 more cakes!
    Thanks for the amazing recipe.

    1. Eden
      May 20, 2017

      Thanks Kimberly! I’m so happy you loved the recipe!! You’re right, it does make a lot of frosting and I guess you could cut it in half! I will put a note in there! Thank you!!

  8. Elizabeth Adajar
    December 19, 2017

    Can I made it into a cupcakes?

    1. Eden
      December 21, 2017

      Yes! Just change the baking time!

  9. Janet Broadbent
    March 13, 2018

    Made the Pink Velvet Cake and it was lovely! I have a couple of questions about the cake batter which was quite thick. Do you melt the butter or just beat in the softened butter (which is what I did)? Do you use gel coloring (which I did) or liquid and what color?

    1. Eden
      March 14, 2018

      Hi! Yes, you beat the softened butter with the sugar. Also, we used a pink good coloring gel. You can really adapt that part and get the color you prefer. Don’t forget the buttermilk and oil! That will help the thickness a little. But it is a dense moist cake!

  10. Arden
    February 9, 2019

    I used this cake for cake pops. It was delicious.

  11. Laurie
    March 6, 2019

    Where did you get the flowers from? I’d be worried if I got them from a garden center they’d have insecticide on them.

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