With it’s delicious pink sponge and beautiful decorations, this pink velvet cake twist on the classic red velvet cake is as tasty to eat, as it is gorgeous to look at! Plus, it’s easy to make and decorate!
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!
How To Make Red Velvet Cake
- 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.
How to make 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
What Is Pink Velvet Cake?
Pink velvet cake is very similar to red velvet cake, except it uses pink food coloring. Like red velvet cake it is covered in it’s distinct, and delicious, cream cheese frosting.
What Does Pink Velvet Taste Like?
Pink velvet cakes are moist, fluffy and light. They have an addictive and delicious mix of flavors, that come through as:
- Mild cocoa
- Tangy buttermilk
- Sweet vanilla
- Smooth and buttery
Cake Decorating Made Simple
Cake decorating can sound ominous and time consuming, but it really doesn’t have to be! For this Pink Velvet Cake I’ve mixed a few simple but eye catching ingredients. Berries, pansies and pomegranates all complement the cake perfectly and are easily arranged on top, with minimal time and effort.
Top Tips For Making Pink Velvet Cake
- When baking the cake, make sure you place it in a preheated oven.
- Grease your cake pan before placing in the ingredients.
- Make sure your ingredients are all at room temperature before getting started.
- Sift your dry ingredients to remove any lumps.
Links To Other Decorated Cake Recipes
Pumpkin Spice Sunflower Cupcakes
Oh, Hey Little Slice of Fondant Pumpkin Pie
Chocolate And Vanilla Mummy Cupcakes
Funfetti Buttermilk Birthday Cake by A Beautiful Mess
Chocolate Chili Splatterpaint Cake by My name Is Yeh
If you have tried this Pink Velvet Cake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
Pink Velvet Cake Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Whipped Cream Cheese Frosting
Ingredients
- 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
Instructions
- 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.
sara | alice & lois says
January 13, 2016 at 11:27 amabsolutely stunning!!!
Eden says
January 13, 2016 at 11:31 amThank you Sara!!! It SO easy to decorate with flowers, haha!!!
carolyn says
January 19, 2016 at 12:31 pmThere 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 !
Eden says
January 19, 2016 at 12:49 pmHi 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!!
Lanae Bond says
January 27, 2016 at 2:24 pmThat cake looks too good to eat.
Eden says
January 28, 2016 at 7:36 amHaha!! Thank you 🙂
Nikki says
June 2, 2016 at 6:08 amHow insanely gorgeous, I’d fear I would never want to eat it!
http://www.shopthecoconutroom.com
Thalia @ butter and brioche says
June 2, 2016 at 11:51 pmOh 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.
Daffy says
August 27, 2016 at 11:26 pmHey!
Gorgeous cake!!
what can I replace buttercream with?
I’m not from the USA
Thank you!
Eden says
September 1, 2016 at 9:43 amThanks! You should still be able to make buttercream? Otherwise any frosting will do!
Kimberly Somerville says
May 20, 2017 at 3:17 amHi 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.
Eden says
May 20, 2017 at 11:32 amThanks 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!!
Elizabeth Adajar says
December 19, 2017 at 5:49 pmCan I made it into a cupcakes?
Eden says
December 21, 2017 at 8:41 amYes! Just change the baking time!
Janet Broadbent says
March 13, 2018 at 4:00 pmMade 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?
Eden says
March 14, 2018 at 10:12 amHi! 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!
Arden says
February 9, 2019 at 9:52 pmI used this cake for cake pops. It was delicious.
Laurie says
March 6, 2019 at 6:22 amWhere did you get the flowers from? I’d be worried if I got them from a garden center they’d have insecticide on them.