If you’re looking to wow your friends and family with something truly delightful but still simple to make, this Easy Pink Velvet Cake Recipe is your new best friend. It combines the tender crumb of a classic velvet cake with the fun and flirtiness of a soft pink hue that’s as charming as it is delicious. Whether you want a stunning centerpiece for a special occasion or just want to bring some joy to your everyday dessert, this recipe is straightforward, rewarding, and bursting with flavor. Get ready to bake a cake that feels like a warm hug wrapped in frosting!
Ingredients You’ll Need
Every ingredient in this Easy Pink Velvet Cake Recipe plays a vital role, mixing together to create the perfect balance of moisture, texture, and that iconic pink tint. From the richness of butter to the tang of buttermilk and a touch of cocoa powder, each item is essential for achieving that velvety, tender crumb and gorgeous color that makes this cake so irresistible.
- Cake flour (2 ¾ cups / 316g): Provides a light, tender crumb that’s key to a silky cake texture.
- Natural unsweetened cocoa powder (1 tablespoon / 6g): Adds just a hint of depth to balance the sweetness without overpowering.
- Baking powder (1 teaspoon): Helps the cake rise beautifully, keeping it airy and soft.
- Baking soda (1 teaspoon): Works with the acidic buttermilk to lighten the batter and add tenderness.
- Kosher salt (1 teaspoon): Enhances all the flavors, preventing the cake from tasting flat.
- Unsalted butter (½ cup / 113g and ¾ cup / 170g): Adds richness and moisture, creating that lush crumb and silky frosting.
- Granulated sugar (1 ½ cups / 300g and ¾ cup / 150g): Sweetens and helps with the tender texture, ensuring just the right amount of sweetness.
- Pink gel food coloring (¾ – 1 teaspoon): The magic ingredient that gives your cake its whimsical, vibrant pink color without any artificial flavor.
- Large eggs (2 whole and 3 whites): Provide structure and stability while keeping the cake light.
- Buttermilk (1 cup / 240mL): Adds a subtle tang and works with the baking soda for a rise that’s just right.
- White vinegar (1 teaspoon): Enhances the tenderness and helps brighten the pink hue.
- Pure vanilla extract (2 teaspoons): Rounds out the flavors with a warm, comforting aroma.
How to Make Easy Pink Velvet Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 350° F to get it nicely heated. Prepare the pan or pans you’ll be using—whether a single 9 x 13 pan or multiple rounds. Grease them well, then line with parchment paper if you want an easy lift for your cake later. This little step is key to making sure your beautiful pink cake comes out pristine and ready to impress.
Step 2: Sift Dry Ingredients
Combine cake flour, cocoa powder, baking powder, baking soda, and kosher salt in a medium bowl, sifting everything together. This ensures that your ingredients mix evenly and the crumb stays light without any clumps of cocoa or leavening agents.
Step 3: Cream Butter, Sugar, and Color
Using a stand mixer with a paddle attachment, beat the butter, sugar, and pink gel coloring until it’s fluffy and well combined. This takes a couple of minutes but is crucial to developing the right structure and that inviting rosy tint that sets this cake apart.
Step 4: Add Eggs
Beat in the whole eggs one at a time, scrapping down the sides as needed to keep everything evenly mixed. This step builds the batter’s strength, essential for holding all the moisture and lift during baking.
Step 5: Mix Buttermilk, Vinegar, and Vanilla
In a separate measuring cup, stir together buttermilk, white vinegar, and vanilla extract. This mixture adds moisture and a delicate tang that contrasts beautifully with the sweet batter and ensures the perfect crumb.
Step 6: Alternate Adding Dry and Wet Mixtures
With your mixer on low speed, add the dry flour mixture and buttermilk mixture alternately, starting and ending with dry ingredients. If you want a more vivid pink, now is the time to sneak in a little more food coloring. Stop mixing when just a few streaks of flour remain to keep the batter tender and not overworked.
Step 7: Bake and Cool
Pour the batter evenly into your prepared pans. Bake for 25 to 35 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Once baked, cool in the pan on a wire rack. For a 9 x 13 cake, chilling it in the fridge before lifting out makes it easier to handle without breaking. If using rounds, cool slightly before carefully turning out onto racks to finish cooling.
How to Serve Easy Pink Velvet Cake Recipe
Garnishes
Though this cake shines on its own, you can add an extra touch of elegance with a dusting of powdered sugar or a handful of fresh berries to enhance its color and flavor. Edible flowers also look stunning with the delicate pink hue and give your presentation an effortlessly beautiful finish.
Side Dishes
Serve slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the cake’s velvety texture. A cup of light tea or coffee rounds out the experience perfectly, balancing sweetness without overwhelming the palate.
Creative Ways to Present
Consider layering your cake with a smooth cream cheese frosting tinted a pale pink for a monochromatic wow factor. Alternatively, you can make cupcakes with this batter for a charming party treat or use cut-outs from cake scraps to create cake pops that carry the same lovely flavor and color.
Make Ahead and Storage
Storing Leftovers
Keep your cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to two days. For longer storage, refrigeration is fine but make sure it’s well covered to prevent drying out.
Freezing
This Easy Pink Velvet Cake Recipe freezes beautifully. Wrap cooled, unfrosted layers tightly in plastic wrap and then foil; freeze for up to three months. Thaw overnight in the refrigerator before frosting or serving to retain the best texture and flavor.
Reheating
Since it’s a moist cake, reheating is usually unnecessary. If you prefer, warm a slice gently in the microwave for about 10 seconds to refresh the softness before serving with your favorite topping.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk won’t provide the same tang and tender crumb, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
How do I make the pink color more vibrant?
Add a bit more pink gel food coloring during the mixing steps. Gel coloring is more concentrated than liquid, so it won’t affect your batter’s consistency but gives a deeper hue.
Can I make this recipe into cupcakes?
Absolutely! Fill cupcake liners about two-thirds full and bake at 350° F for roughly 18-22 minutes, checking doneness with a toothpick.
What frosting pairs best with Easy Pink Velvet Cake Recipe?
Classic cream cheese frosting or a smooth vanilla buttercream both work beautifully, complementing the cake’s slight cocoa undertones without overshadowing the delicate pink flair.
Is it necessary to sift the dry ingredients?
Sifting helps evenly mix the cocoa, flour, and leavening agents and keeps the batter airy, which is especially important for a tender cake like this one.
Final Thoughts
This Easy Pink Velvet Cake Recipe is truly a joy to make and share—its gorgeous color and tender crumb turn every bite into a celebration. Whether for a special occasion or just because, this cake brings a little magic and warmth to any dessert table. Give it a try, and you might just find your new favorite go-to cake that’s as fun to bake as it is to eat!
Print
Easy Pink Velvet Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Pink Velvet Cake recipe delivers a moist, tender cake with a subtle cocoa flavor and delightful pink hue. Perfect for celebrations or everyday indulgence, it features a light, fluffy crumb created by carefully creaming butter and sugar, folding in dry ingredients and buttermilk, and baking to perfection. The cake can be baked as a single sheet or in layers, versatile for various presentations.
Ingredients
Dry Ingredients
- 2 ¾ cups cake flour (316g)
- 1 tablespoon natural unsweetened cocoa powder (6g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Cake Batter
- ½ cup unsalted butter, room temperature (113g)
- 1 ½ cups granulated sugar (300g)
- ¾ – 1 teaspoon pink gel food coloring
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (240mL)
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
Additional Ingredients (For Frosting/Whipped Mixture)
- 3 large egg whites (about 90-100g)
- ¾ cup granulated sugar (150g)
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature (170g)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350° F to ensure it’s ready for baking when the batter is prepared.
- Prepare Baking Pans: Butter a 9 x 13-inch pan (or three 6-inch or two 8-inch round pans). Line the bottom with parchment paper if you plan to remove the cake from the pan after baking. Butter the parchment as well for easy release. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and kosher salt. This ensures even distribution and a light texture.
- Cream Butter, Sugar, and Coloring: In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and pink gel food coloring on medium-high speed for 2-3 minutes until well combined and thickened. Scrape down the bowl sides as needed.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Mix Wet Ingredients: In a separate measuring cup, combine buttermilk, white vinegar, and vanilla extract.
- Alternate Adding Dry and Wet: With the mixer on low, add the dry ingredients and buttermilk mixture alternately, beginning and ending with dry ingredients. Scrape the bowl sides after the first wet addition. Optionally add more pink food coloring with the second wet addition. Stop mixing when only a few streaks of flour remain and gently fold in the rest to avoid overmixing.
- Fill and Bake: For a 9 x 13 pan, spread batter evenly and bake for 25-35 minutes. For layered cakes, divide batter equally into prepared pans and bake the same duration. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
- Cool Cake: Cool the cake in the pan on a wire rack until completely cooled. For sheet cake, chilling for 30 minutes before removing from the pan helps maintain stability.
Notes
- If using a 9 x 13 pan and serving directly, parchment paper can be omitted for easier cleanup.
- Adjust pink gel food coloring amount to achieve your preferred shade of pink.
- Be careful not to overmix the batter to keep the cake tender.
- Chilling the cake before removing from the pan helps prevent breakage or folding.
- This recipe can be baked as a sheet cake or in layers for versatility in presentation.
