Pink Velvet Cake Recipe

Pink Velvet Cake is a dreamy dessert with a soft, velvety crumb and a beautiful blush hue. It’s a twist on the classic red velvet, made with buttermilk and a hint of cocoa, but dyed a soft pink for a sweet, romantic vibe. Whether I’m baking for a birthday, Valentine’s Day, or just because—I always get compliments on this one.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between beauty and flavor. The buttermilk gives it a moist, tender texture, and the subtle cocoa adds a touch of richness. The pink color makes it extra special and fun to serve. It’s elegant but easy enough to bake from scratch, and it pairs perfectly with a tangy cream cheese or vanilla buttercream frosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Unsweetened cocoa powder (just a touch)

• Eggs

• Buttermilk

• Vegetable oil

• Unsalted butter (softened)

• Vanilla extract

• Pink gel food coloring

For the frosting (optional but recommended):

• Cream cheese

• Unsalted butter

• Powdered sugar

• Vanilla extract

Directions

1. I preheat the oven to 350°F and prepare three 6-inch or two 8-inch round cake pans by greasing and lining them with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cocoa powder.

3. In a separate large bowl, I cream the butter, oil, and sugar together until light and fluffy.

4. I add the eggs one at a time, mixing well after each, then stir in the vanilla and pink food coloring.

5. I alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with dry ingredients. I mix until just combined.

6. I divide the batter evenly between the cake pans and bake for 30–35 minutes, or until a toothpick comes out clean.

7. After cooling in the pans for 10 minutes, I transfer the cakes to a wire rack to cool completely.

8. Once cool, I frost with cream cheese frosting or vanilla buttercream, stacking the layers and smoothing the sides as desired.

Servings and timing

This recipe makes one 3-layer 6-inch cake or a 2-layer 8-inch cake, serving about 10–12 people. It takes roughly 1 hour total: 20 minutes prep, 30–35 minutes baking, and time for cooling and frosting.

Variations

• I sometimes use strawberry extract or a touch of rose water for a floral twist.

• For a lighter flavor, I skip the cocoa and make it a true pink vanilla cake.

• I like decorating with fresh berries, edible flowers, or pink sprinkles for a festive touch.

• I’ve also made this recipe into cupcakes—just reduce the bake time to 18–22 minutes.

Storage/reheating

I store leftover cake covered in the fridge for up to 4 days. To keep the cake moist, I press plastic wrap against any cut surfaces. I let it come to room temperature before serving. It also freezes beautifully—just wrap slices or layers tightly and freeze for up to 2 months.

FAQs

What’s the difference between pink velvet and red velvet?

Pink velvet uses less cocoa and food coloring than red velvet, giving it a softer flavor and a pretty pastel look. The base is similar—moist, slightly tangy, and buttery.

Can I use liquid food coloring?

I prefer gel food coloring because it’s more vibrant without adding extra liquid. If I only have liquid food coloring, I use more of it, but it may slightly thin the batter.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead and wrap them tightly once cool. They stay fresh, and it makes frosting easier.

What frosting pairs best?

Cream cheese frosting is classic and balances the sweetness perfectly. Vanilla buttercream is a great option if I want something lighter or pipeable.

Can I use whole milk instead of buttermilk?

Buttermilk adds tenderness and a subtle tang. If I don’t have it, I make a quick substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes.

Conclusion

Pink Velvet Cake is one of those bakes that feels extra special every time I make it. With its soft crumb, gentle cocoa notes, and stunning color, it’s as lovely to look at as it is to eat. Whether I’m celebrating or just treating myself, this cake always brings a smile.

Pink Velvet Cake Recipe

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 1 hour (plus cooling/frosting)
• Yield: One 3-layer 6-inch or 2-layer 8-inch cake (serves 10–12)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This dreamy Pink Velvet Cake recipe is a romantic twist on classic red velvet, featuring a moist crumb, subtle cocoa flavor, and beautiful blush hue. Made with buttermilk, pink gel food coloring, and topped with cream cheese or vanilla buttercream frosting, it’s the perfect dessert for birthdays, Valentine’s Day, or any sweet celebration.

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Ingredients

For the cake:

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Salt

Unsweetened cocoa powder (just a touch)

Eggs

Buttermilk

Vegetable oil

Unsalted butter (softened)

Vanilla extract

Pink gel food coloring

For the frosting (optional but recommended):

Cream cheese

Unsalted butter

Powdered sugar

Vanilla extract

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Instructions

• Preheat oven to 350°F. Grease and line three 6-inch or two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
• In a large bowl, cream butter, oil, and sugar until light and fluffy.
• Add eggs one at a time, mixing well. Stir in vanilla and pink gel food coloring.
• Alternately add the dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
• Divide batter evenly between pans. Bake for 30–35 minutes, until a toothpick comes out clean.
• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• Frost with cream cheese frosting or vanilla buttercream. Stack and decorate as desired.

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Notes

• For floral flavor, add strawberry extract or rose water.
• Skip cocoa for a pure pink vanilla version.
• Decorate with edible flowers, berries, or sprinkles.
• Make into cupcakes—bake for 18–22 minutes.
• Store covered in fridge for up to 4 days or freeze for up to 2 months.
• Use gel coloring for best vibrancy without thinning the batter.
• Buttermilk substitute: 1 cup milk + 1 tbsp vinegar or lemon juice.