Pink Velvet Cake Recipe for Birthdays and Celebrations

This pink velvet cake is soft, sweet, lightly tangy, and beautifully pink from the very first slice. It is a lovely homemade cake for Valentine’s Day, a pink birthday party, a baby shower, Mother’s Day, or any celebration that needs a pretty dessert.

Pink velvet cake has the same elegant look and tender crumb people love in velvet-style cakes, but its flavor is different from classic red velvet. Instead of a cocoa-based cake, this version is a vanilla buttermilk cake with a soft pink color and a delicate, bakery-style texture.

The buttermilk is what makes this homemade pink velvet cake so special. It adds a gentle tang that balances the sweetness of the cake and helps create a moist, tender crumb. The result is a cake that tastes light, smooth, and rich without feeling heavy.

Homemade Pink Velvet Cake Recipe

This homemade pink velvet cake recipe is easy to follow and makes a beautiful two-layer cake with vanilla buttercream frosting. The batter starts with cake flour, sugar, leavening, softened butter, buttermilk, oil, egg whites, vanilla, and pink gel food coloring. As the ingredients come together, the batter turns into a gorgeous pink shade that looks just as impressive after baking.

Using egg whites instead of whole eggs helps keep the cake light in color, allowing the pink food coloring to stand out. Cake flour also plays an important role because it gives the cake a softer, fluffier texture than all-purpose flour. Together, these ingredients create a moist pink velvet cake that slices beautifully and tastes as good as it looks.

Vanilla buttercream is a classic frosting choice for this cake because it keeps the flavor sweet, simple, and balanced. If you prefer a slightly richer taste, chocolate buttercream can give the cake a flavor closer to red velvet. Cream cheese frosting also works well if you want to bring out the tangy notes from the buttermilk.

This pink velvet layer cake is ideal for special occasions because it looks festive without requiring complicated decorating. A smooth coat of frosting, a few swirls, or simple piping is enough to make it party-ready.

Items Needed

Round Cake Pan

Stand Mixer

Whisk

Measuring Cups

Ingredients

Use the recipe card below for exact ingredient quantities and complete instructions.

• Cake flour – Cake flour gives the cake a softer, lighter crumb than all-purpose flour.
• Sugar – Sweetens the cake and helps create a tender texture.
• Salt – Balances the sweetness and enhances the vanilla flavor.
• Baking powder – Helps the cake rise.
• Baking soda – Works with the buttermilk to create lift and tenderness.
• Butter – Used in both the cake and the frosting. Softened butter blends easily into the dry ingredients and creates a rich flavor.
• Buttermilk – Adds moisture and the signature light tang of velvet cake.
• Vegetable oil – Keeps the cake moist and soft.
• Egg whites – Help keep the batter pale so the pink color looks bright and clean.
• Vanilla extract – Gives the cake and frosting a warm, sweet flavor.
• Pink gel food coloring – Gel coloring creates a vivid pink color without adding too much liquid to the batter.
• Powdered sugar – Blends smoothly into the buttercream frosting.
• Whole milk – Loosens the frosting and makes it easy to spread.

Variations

• Make a buttermilk substitute by mixing 1 ¼ cups whole milk with 1 tablespoon white vinegar. Let it sit briefly until slightly thickened before adding it to the batter.
• Use canola oil instead of vegetable oil in the same amount.
• Swap the vanilla buttercream for chocolate frosting, fluffy buttercream, or cream cheese frosting, depending on the flavor you want.

How to Make Pink Velvet Cake

1. Prepare the pans: Preheat the oven to 350ºF. Grease and flour two 8-inch round cake pans so the cakes release cleanly after baking.
2. Combine the dry ingredients: Add the cake flour, sugar, salt, baking powder, and baking soda to the bowl of a stand mixer. Mix until combined.
3. Blend in the butter: Add softened butter and mix until the mixture resembles coarse, damp sand.
4. Add buttermilk and oil: Mix in part of the buttermilk and the vegetable oil. This step helps hydrate the flour and gives the cake a soft texture.
5. Mix the wet ingredients: In a separate bowl, whisk the remaining buttermilk, egg whites, vanilla extract, and pink gel food coloring.
6. Finish the batter: Slowly pour the pink egg mixture into the mixer bowl while mixing on low speed. Scrape down the sides of the bowl and mix until smooth.
7. Bake: Divide the batter between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely.
9. Make the frosting: Beat the softened butter and powdered sugar until light and fluffy. Add the milk and vanilla extract, then mix until smooth.
10. Assemble the cake: Spread frosting over one cake layer, add the second layer, and cover the top and sides with frosting. Chill briefly after a thin crumb coat if desired, then finish decorating.

How to Store Pink Velvet Cake

Once assembled, pink velvet cake can be stored at room temperature for up to two days. Keep it covered so the cake stays moist and the frosting does not dry out.

You can also loosely cover the cake and refrigerate it for up to one week. For longer storage, frost the cake, wrap it tightly in plastic wrap, and freeze it for up to two months. Thaw the frozen cake overnight in the refrigerator before serving. Add final decorations on the day you plan to serve it.

FAQs

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Pink Velvet Cake

A soft, sweet, lightly tangy pink velvet cake made with buttermilk and finished with smooth vanilla buttercream frosting.

Course: Dessert

Cuisine: American

Servings: 10 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Decorating Time: 30 minutes

Total Time: 1 hour 20 minutes

Equipment

• Two 8-inch round cake pans
• Stand mixer
• Mixing bowls
• Measuring cups and spoons
• Offset spatula
• Cooling rack

Ingredients

Pink Velvet Cake

• 3 ⅔ cups cake flour
• 1 ½ cups sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¾ cup butter, softened
• 1 ¼ cups buttermilk, divided
• ½ cup vegetable oil
• 5 egg whites
• 1 tablespoon egg whites
• 1 tablespoon vanilla extract
• 3 drops pink gel food coloring

Vanilla Buttercream Frosting

• 1 ½ cups butter, softened
• 5 cups powdered sugar
• ½ cup whole milk
• 1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 350ºF. Grease two 8-inch round cake pans and dust them with flour.
2. Add the cake flour, sugar, salt, baking powder, and baking soda to the bowl of a stand mixer. Mix with the paddle attachment until combined.
3. Add the softened butter and mix until the mixture looks like coarse sand.
4. Add ½ cup buttermilk and the vegetable oil. Mix on medium speed for 2 minutes. The batter will be thick.
5. In a separate bowl, whisk the remaining ¾ cup buttermilk, egg whites, vanilla extract, and pink gel food coloring.
6. With the mixer on low speed, slowly pour the pink egg mixture into the bowl. Mix until smooth, scraping down the sides as needed.
7. Divide the batter between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
9. To make the frosting, beat the butter and powdered sugar until very light and fluffy. Add the milk and vanilla, then mix until smooth.
10. Spread frosting over one cake layer. Add the second layer, then apply a thin crumb coat over the top and sides. Chill for about 30 minutes.
11. Add the remaining frosting to the cake, smooth or decorate as desired, and serve.

Nutrition

Serving: 1 serving
| Calories: 924 kcal
| Carbohydrates: 126g
| Protein: 9g
| Fat: 44g
| Saturated Fat: 27g
| Cholesterol: 115mg
| Sodium: 683mg
| Sugar: 91g