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Pink Velvet Cake

A delightful pink velvet cake with a moist, velvety texture and creamy frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Cake
  • ¾ cup unsalted butter (softened) This creamy base helps in achieving a moist cake.
  • ½ cup vegetable oil Adds extra moisture and richness.
  • 1 ½ cups granulated sugar Sweetness that balances the flavors perfectly.
  • ¼ teaspoon sea salt Enhances the sweetness and adds depth.
  • 6 large egg whites (room temperature) Contributes to the cake's light, airy texture.
  • 1 tablespoon pure vanilla extract Offers a rich, aromatic flavor.
  • 1 tablespoon vinegar (white or apple cider vinegar) Reacts with baking soda for a perfect rise.
  • ¼ teaspoon pink gel food coloring Gives the cake its signature pink hue.
  • 3 cups cake flour (345g) Delivers a light and tender crumb.
  • 2 teaspoons baking powder Helps the cake rise beautifully.
  • ½ teaspoon baking soda Works alongside vinegar for a fluffy texture.
  • 1 ¼ cups buttermilk (room temperature) Adds richness and moisture.
For the Frosting
  • 2 cups butter (softened) For the luscious frosting.
  • ¼ teaspoon sea salt Balances the sweetness of the frosting.
  • 6-7 cups powdered sugar Sweetness and fluffiness for the frosting.
  • 8 oz cream cheese (softened for 10 minutes at room temperature) Adds tangy smoothness to the frosting.
  • 1 tablespoon pure vanilla extract Enhances the frosting flavor.
  • pink gel food coloring For coloring the frosting.
  • red gel food coloring For a deeper pink shade.
  • edible glitter spray (optional) For a sparkling finish.

Method
 

Preparation
  1. Preheat your oven to 355°F (180°C). Grease three 8” round baking pans lightly with cold butter, and line the bottoms with rounds of parchment paper.
  2. In a large bowl or stand mixer, cream the softened butter and vegetable oil together with the sugar and sea salt. Beat until lightened in color and increased in volume.
  3. Add half of the egg whites to the mixture, blend well, and then add the remaining egg whites. Beat until the batter is thick and lightened.
  4. Incorporate the vanilla extract and vinegar, mixing thoroughly. Gradually add pink gel food coloring until desired shade is achieved.
  5. Sift half of the cake flour, baking powder, and baking soda into the batter. Pour in buttermilk and gently fold until incorporated. Sift in the remaining flour and fold again until mostly smooth.
Baking
  1. Divide the batter evenly among the prepared baking pans. Smooth the tops and gently tap to release air bubbles.
  2. Bake for 15-18 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  3. Remove from the oven and let layers cool in the pans for 8 minutes. Loosen edges with a spatula and turn out onto wire racks to cool completely.
Frosting
  1. Trim the edges, tops, and bottoms of the layers with a serrated knife to achieve clean, beautiful pink layers.
  2. Using a stand mixer or bowl, beat softened butter until creamy. Gradually add salt and powdered sugar, whipping until smooth and fluffy.
  3. Add cream cheese pieces in batches, blending thoroughly before the next addition.
  4. Incorporate vanilla extract and mix again until well combined.
Assembly
  1. On a serving plate, smear a dollop of frosting, and place the first layer of cake. Spread about ⅓ cup of frosting on top and repeat for each layer.
  2. Cover the cake with a thin layer of frosting, smoothing it out, and chill in the freezer for 10 minutes.
  3. Divide and color the remaining frosting. Use pale pink for covering and color a portion darker pink for piping.
  4. Pipe decorations along the edges and top using various colored frostings.

Notes

For a richer flavor, let butter and cream cheese soften at room temperature. Control food coloring slowly. Always use room temperature ingredients.