Pink Velvet Celebration Cake
A show-stopping cake with soft, tender layers stained a gentle rose and stacked with tangy cream cheese frosting, perfect for birthdays and celebrations.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour (for a lighter crumb, substitute 1/4 cup with cake flour)
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature (sub: plain yogurt thinned with a little milk)
- 3 large eggs Use room-temperature for best emulsification
- 2 tablespoons cocoa powder (unsweetened)
- 1 tablespoon pink food coloring (gel gives stronger color with less liquid)
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon white vinegar
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for sweetness/consistency)
- 1 teaspoon alcohol-free vanilla extract
- Pinch salt (to balance sweetness)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes with a stand mixer or 5–6 by hand).
- Add the eggs one at a time, beating well after each addition so the batter stays smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk (dry, wet, dry, wet, dry). Mix just until combined — don’t overmix.
- Stir in the pink food coloring and alcohol-free vanilla extract until the color is even.
- Gently fold in the white vinegar with a spatula. The batter may bubble slightly — that’s normal.
- Divide the batter evenly among the three prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes rest in their pans for 10 minutes, then invert onto a wire rack to cool completely.
Frosting
- For the frosting: beat the cream cheese and butter together until creamy. Gradually add powdered sugar until you reach a fluffy, spreadable consistency; add vanilla and a pinch of salt to balance the sweetness.
- Level the cakes if needed, then layer with cream cheese frosting. Finish by frosting the sides and top and add sprinkles, fresh berries, or piped swirls as desired.
Notes
Store covered for up to 24 hours at room temperature. In the refrigerator, keep in an airtight container for 3–4 days. Wrap individual cooled layers tightly in plastic wrap and foil for freezing up to 2 months. Don’t leave slices out for more than two hours due to cream cheese frosting.