Pink Velvet Cake

Description:

Pink Velvet Cake is a soft, buttery cake with a vibrant blush hue and a delicate crumb. It shares the smooth texture of its cousin, the red velvet cake, but with a sweeter vanilla profile and a pop of playful pink. Topped with tangy cream cheese frosting, it’s a romantic showstopper for birthdays, bridal showers, Valentine’s Day, or anytime you want a beautiful, lighthearted dessert.

Origin:

Pink velvet cake is a modern twist on the classic red velvet cake, which originated in the American South during the early 1900s. Bakers began experimenting with color variations — pink emerged as a fun, festive alternative, especially popular for themed celebrations.

Ingredients (Quantity):

For the Cake:

2 ½ cups cake flour, sifted
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk, room temperature
¾ cup unsalted butter, softened
3 large eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon white vinegar
2 tablespoons vegetable oil
Pink gel or liquid food coloring (adjust for preferred shade)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Ingredients (Optional):

1–2 tablespoons strawberry puree or extract for extra flavor
Sprinkles, edible glitter, or white chocolate curls for decoration

Instructions:

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla, oil, and vinegar.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture alternately with buttermilk, starting and ending with flour.
Add food coloring gradually until desired pink hue is achieved.
Divide batter evenly between pans and smooth tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting:

Beat cream cheese and butter together until smooth and creamy.
Add vanilla and a pinch of salt.
Gradually beat in powdered sugar until desired consistency is reached.
Frost cooled cakes and decorate as desired.

Tips for Success:

Use gel food coloring for a more vibrant, consistent pink without thinning the batter.
Don’t overmix once the flour is added — this keeps the cake tender.
Chill layers before frosting for cleaner assembly.
Add strawberry flavor for a fruity twist or extra depth.

Recommendation:

Serve this cake chilled or at room temperature with fresh berries or a scoop of vanilla bean ice cream. Ideal for Valentine’s Day, baby showers, or afternoon tea.