With its delicate pink hue and pretty floral decoration, this pink velvet cake is a lovely twist on classic red velvet—just as delicious as it is beautiful. It’s straightforward to bake and simple to decorate, making it an ideal choice for celebrations or a special dessert.
Decorating a cake is easier than it looks—anyone can do it. This pink velvet cake shows how a few fresh berries and edible flowers can transform a simple cake into something stunning.
We topped this cake with strawberries, raspberries, pansies, and a few pomegranate seeds for effortless, natural decoration that complements the cake’s color and flavor.
This recipe is adapted from a trusted red velvet method and softened to a pretty pink. If you prefer a subtler tint, reduce the food coloring.
How to Make Pink Velvet Cake
Ingredients
Flour
Baking Soda
Salt
Buttermilk
Eggs
Vegetable Oil
Distilled White Vinegar
Vanilla Extract
Unsweetened Cocoa Powder
Pink Food Coloring
Unsalted Butter
Granulated Sugar
Directions
- Preheat the oven to 350°F (175°C).
- Whisk together the buttermilk, eggs, vegetable oil, vinegar, and vanilla in a tall measuring cup; set aside.
- In a small bowl, combine the cocoa powder and pink food coloring; set aside.
- In another bowl, whisk together the flour, salt, and baking soda; set aside.
- With an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high until light and fluffy.
- Reduce the mixer speed and add the buttermilk mixture and flour in three additions, alternating between them.
- Stir in the cocoa and coloring mixture and beat briefly on low until incorporated.
- Divide the batter between two greased 9-inch round pans.
- Bake 20–25 minutes, or until the center is just slightly wobbly. Ovens vary, so use a toothpick to check if you’re unsure.
NOTE: Ovens and conditions vary—if in doubt, check doneness with a toothpick and bake a little longer until the cake is fully set.
Whipped Cream Cheese Frosting
- 16 tablespoons (2 sticks) unsalted butter, softened and cut into chunks.
- 4 cups powdered sugar.
- 1 pound cream cheese, softened.
- 1 1/2 teaspoons vanilla extract.
What Is Pink Velvet Cake?
Pink velvet cake is essentially red velvet made with pink food coloring instead of deep red. Like red velvet, it’s characterized by a tender crumb and classic cream cheese frosting that balances the cake’s mild cocoa and tangy buttermilk flavors.
What Does Pink Velvet Taste Like?
Pink velvet cake is moist, light, and fluffy. Typical flavor notes include:
- Mild cocoa
- Tangy buttermilk
- Sweet vanilla
- Buttery richness
Cake Decorating Made Simple
Cake decorating doesn’t have to be complicated. For this cake, fresh berries and edible pansies provide instant, elegant decoration with minimal effort. Use seasonal fruit and a few blooms to create a show-stopping top without advanced piping skills.
Tips for Success
- Always preheat the oven before baking.
- Grease and prepare your cake pans to prevent sticking.
- Bring ingredients to room temperature for better mixing and texture.
- Sift dry ingredients to remove lumps and ensure even distribution.
This pink velvet cake is an easy, impressive dessert for gatherings or special occasions. The combination of soft cake layers, creamy frosting, and fresh, simple decoration makes it an all-time favorite.
If you try this Pink Velvet Cake, please leave a rating and comment to share how it turned out.
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 (adjust for desired shade)
- 12 tablespoons unsalted butter
- 1 1/2 cups granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together buttermilk, eggs, vegetable oil, vinegar, and vanilla; set aside.
- Mix cocoa powder and pink food coloring in a small bowl; set aside.
- Combine flour, salt, and baking soda in a separate bowl; set aside.
- Beat butter and sugar on medium-high until light and fluffy.
- Reduce mixer speed and add buttermilk mixture and flour in three alternating additions.
- Add the cocoa and coloring mixture and beat on low until incorporated.
- Divide batter into two greased 9-inch pans and bake 20–25 minutes, until set in the center.
Nutrition
Nutrition information is an approximation.