Pink Velvet Cake Recipe (from scratch!)

Why You’ll Love This Recipe

Pink Velvet Cake is a gorgeous twist on the classic red velvet, featuring a soft, moist crumb and a beautiful blush-pink hue. With a subtle vanilla flavor and a hint of tang from buttermilk, this cake is perfect for birthdays, showers, or any celebration that calls for a touch of elegance and color—all made from scratch with love.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted buttersugareggsvanilla extractbuttermilkwhite vinegarpink or red food coloring

directions

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract, vinegar, and food coloring until the desired pink color is achieved.

Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Frost with your favorite cream cheese or vanilla buttercream frosting once cooled.

Servings and timing

This recipe yields 12–14 slices.Preparation time: 15 minutesBaking time: 25–30 minutesCooling time: 1 hourTotal time: 1 hour 45 minutes

Variations

Add a bit of almond extract for a subtle, sweet undertone.

Use gel food coloring for a more vibrant pink without thinning the batter.

Make cupcakes by adjusting baking time to 15–18 minutes.

Frost with strawberry buttercream for a fruity twist.

Add sprinkles or pink sanding sugar for a festive finish.

storage/reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.For longer storage, freeze frosted or unfrosted layers for up to 2 months.Thaw frozen cake in the refrigerator overnight and bring to room temperature before serving.

FAQs

What makes it a velvet cake?

Velvet cakes are known for their fine crumb, soft texture, and use of buttermilk and vinegar to tenderize the batter.

Can I use natural food coloring?

Yes, beet powder or pink pitaya powder are good natural alternatives.

Do I have to use buttermilk?

Buttermilk adds tang and tenderness, but you can substitute with milk + vinegar or lemon juice.

Why use vinegar?

Vinegar reacts with baking soda to help the cake rise and create a light, airy texture.

Can I make this in one pan?

Yes, use a 9×13 pan and increase the bake time to 35–40 minutes.

Can I make this cake ahead?

Yes, the cake layers can be baked a day ahead and stored tightly wrapped until ready to frost.

What’s the best frosting for pink velvet cake?

Cream cheese frosting is traditional, but vanilla or white chocolate buttercream also pair beautifully.

Conclusion

Pink Velvet Cake is a stunning, delicious dessert that brings color and charm to any occasion. With its soft crumb, gentle flavor, and eye-catching hue, it’s a delightful treat that feels as good to serve as it tastes to eat. Perfect for celebrations or simply to brighten someone’s day.

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