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.

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.

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.