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Pink Velvet Cake

A lighter twist on the classic red velvet cake, this Pink Velvet Cake is moist, tender, and perfect for spring celebrations with its delightful pink hue.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Dry Ingredients

  • 2 1/2 cups all-purpose flour Measure by spooning into the cup and leveling.
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder (unsweetened) Sift to avoid lumps.

Wet Ingredients

  • 1 cup vegetable oil (neutral-flavored) Can substitute light olive oil or melted coconut oil.
  • 1 cup buttermilk, room temperature Can substitute with 1 cup milk + 1 tablespoon lemon juice, rested for 5 minutes.
  • 3 large eggs, room temperature Using room-temperature improves emulsion and rise.
  • 1 tablespoon alcohol-free vanilla extract
  • 1 teaspoon red food coloring (gel gives stronger color than liquid) Increase for a deeper pink.

Frosting

  • To taste cream cheese frosting Store-bought or homemade.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment circles.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, cocoa powder, vanilla, and red food coloring until smooth and uniform in color.
  • Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Stop when you don’t see dry streaks.
  • Divide the batter evenly between the two prepared pans and tap the pans gently on the counter to release large air bubbles.

Baking

  • Bake for 25–30 minutes, rotating halfway if your oven has hot spots. A toothpick inserted in the center should come out with a few moist crumbs.
  • Let the cakes cool in their pans for about 10 minutes. Run a knife around the edges, invert onto a wire rack, remove parchment, and cool completely.

Frosting and Serving

  • Frost the cooled cakes with cream cheese frosting and decorate with fresh berries, chopped nuts, or edible flowers as desired.

Notes

Cake can be stored for up to 3 days in the refrigerator. For deeper pink, increase gel food coloring in 1/4-teaspoon increments. Use a hot knife for slicing.
Keyword Cream Cheese Frosting, Easy Cake Recipe, Mother's Day, Pink Velvet Cake, Spring Dessert