Introduction

This Pink Velvet Cake is a delightful twist on the classic red velvet, featuring soft pink layers and a creamy, tangy cream cheese buttercream. Perfect for celebrations or any time you want a beautiful, delicious dessert that stands out.

Pink Velvet Cake with Cream Cheese Buttercream Frosting Recipe - Recipe Image

Ingredients

3 cups cake flour (360g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 cup unsalted butter, room temperature (226g)
1 cup carton egg whites or 7 large egg whites, room temperature (235g)
1 1/2 cups buttermilk, room temperature (360g)
2 Tbsp vegetable or canola oil (30g)
1 tsp vanilla extract or vanilla bean paste (4g)
Pink gel food coloring
2 cups unsalted butter, room temperature (452g) – for frosting
1 cup cream cheese, room temperature (226g)
1 Tbsp vanilla extract or vanilla bean paste (12g)
1 tsp fine salt (6g)
11 cups powdered sugar (1375g)
1/4 cup heavy whipping cream, room temperature (60g)
Pink gel food coloring – for frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment rounds and grease them with non-stick baking spray or homemade cake pan release.
Step 2: In a stand mixer or with a hand mixer, combine cake flour, sugar, baking powder, and salt until fully blended.
Step 3: Slowly mix in the room-temperature unsalted butter on low speed until the mixture resembles moist sand, with no large butter chunks.
Step 4: Add the egg whites and mix on low until just incorporated, scraping down the bowl as needed.
Step 5: Mix in buttermilk, vegetable oil, and vanilla extract on low speed until fully combined. Then beat on medium speed for 30 seconds to lighten the batter. The batter will be thin—this is normal.
Step 6: Divide the batter based on your pans: For four 7-inch layers, split batter in half and tint one half light pink and the other a deeper pink using gel food coloring. For three 8-inch layers, divide into thirds and tint accordingly.
Step 7: Pour the colored batter evenly into the prepared pans and bake for 33–37 minutes, until a toothpick comes out with a few moist crumbs. Rotate pans halfway through baking for even cooking.
Step 8: Cool the cakes in pans for 10 minutes, then loosen edges with an offset spatula. Place layers in the freezer for 30 minutes to speed cooling.
Step 9: Remove layers from pans and level the tops with a serrated knife. Optionally, torte each layer horizontally for thinner layers. Wrap and freeze if preparing in advance.
Step 10: To make the frosting, beat butter and cream cheese on medium speed until smooth. Add vanilla extract and salt on low speed, then gradually mix in powdered sugar and heavy cream until desired consistency is reached.
Step 11: Cover the frosting with plastic wrap to prevent crusting and set aside until ready to assemble.
Step 12: Assemble the cake on a greaseproof cake board. Use a dab of frosting to secure the first layer, then spread an even layer of buttercream between each cake layer.
Step 13: Apply a thin crumb coat around the cake. Smooth with a bench scraper and chill in the fridge for 30 minutes or freezer for 10 minutes until firm.
Step 14: Add a second, thicker coat of frosting and smooth again. Tint remaining buttercream in three shades of pink. Use piping bags with round tips to decorate with hearts and dots as desired.
Step 15: Enjoy your Pink Velvet Cake! Store at room temperature for a few hours or refrigerate for longer storage.

Tips & Variations

Use a kitchen scale to evenly portion batter for uniform cake layers and consistent baking.
Adjust the intensity of pink by adding gel food coloring a little at a time for the perfect shade.
Freeze cake layers if baking in advance; thaw slightly before assembling for easier handling.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
If your frosting is too thick, thin it with additional cream one tablespoon at a time; if too thin, add more powdered sugar gradually.

Storage

Store the assembled Pink Velvet Cake in an airtight container in the refrigerator for up to one week. Before serving, allow it to sit at room temperature for about 30 minutes to soften. Leftover cake layers can be wrapped tightly and frozen for up to three months. Thaw in the fridge overnight before frosting or assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, but the texture and color of the cake will be slightly different. Egg whites keep the cake lighter and help achieve the classic velvet crumb.

How do I get smooth frosting on my cake?

Apply a thin crumb coat first and chill the cake to set. Use a bench scraper held steady at the sides while rotating the cake to smooth the frosting evenly. Warming your offset spatula in hot water and drying it between smooths can help as well.

Pink Velvet Cake with Cream Cheese Buttercream Frosting Recipe

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★★★★★

4.9 from 144 reviews

This Pink Velvet Cake is a stunning layered dessert featuring light and fluffy cake layers dyed in soft and deeper pink shades, paired with a smooth and creamy cream cheese buttercream frosting. Perfect for celebrations or any special occasion, this cake combines classic velvet cake flavors with a beautiful presentation. The recipe includes detailed steps for making the moist cake layers, preparing the rich frosting, and assembling and decorating the cake with piped hearts for an elegant finish.

Author: Elias
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Layers

3 cups cake flour (360g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 cup unsalted butter, room temperature (226g)
1 cup carton egg whites or 7 large egg whites, room temperature (235g)
1 1/2 cups buttermilk, room temperature (360g)
2 Tbsp vegetable or canola oil (30g)
1 tsp vanilla extract or vanilla bean paste (4g)
Pink gel food coloring

Cream Cheese Buttercream Frosting

2 cups unsalted butter, room temperature (452g)
1 cup cream cheese, room temperature (226g)
1 Tbsp vanilla extract or vanilla bean paste (12g)
1 tsp fine salt (6g)
11 cups powdered sugar (1375g)
1/4 cup heavy whipping cream, room temperature (60g)
Pink gel food coloring

Equipment

4, 7-inch cake pans
Spinning cake stand
Electric hand mixer or stand mixer
10-inch greaseproof cake board
Serrated knife
Large offset spatula
Bench scraper
3 small piping bags
3 plastic couplers
3 medium-sized round piping tips (like Wilton 10)
1 small round piping tip (like Wilton 3)
Small heart-shaped cookie cutter (optional)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line four 7-inch cake pans (or three 8-inch pans) with parchment rounds and grease them with non-stick baking spray or homemade cake pan release to prevent sticking.
Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine 3 cups cake flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp salt. Mix until fully combined.
Add Butter: Slowly add 1 cup room-temperature unsalted butter to the dry ingredients on low speed. Mix until the mixture resembles moist sand with no large butter chunks visible.
Incorporate Egg Whites: Pour in 1 cup room-temperature egg whites and mix on low speed until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Add Wet Ingredients: Mix in 1 1/2 cups buttermilk, 2 Tbsp vegetable oil, and 1 tsp vanilla extract on low speed until fully incorporated. Scrape down the bowl again, then beat on medium speed for 30 seconds to lighten the batter. The batter will be thin, which is expected.
Divide and Color Batter: For four 7-inch pans, divide batter in half (roughly 900g each). Color one half light pink and the other a deeper pink using gel food coloring. Pour evenly into prepared pans, creating 2 light pink and 2 deeper pink layers. For three 8-inch pans, divide into thirds, color similarly, and distribute evenly.
Bake: Bake the cake layers for 33-37 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway during baking to ensure even cooking.
Cool and Remove from Pans: Let the pans cool for 10 minutes, then run a small offset spatula around the edges to loosen the cakes. Place pans in the freezer for 30 minutes to speed cooling, then carefully invert pans to remove the cake layers.
Level and Torte Layers (Optional): Use a serrated knife to level the tops and trim any caramelized sides. Optionally, slice layers horizontally to create thinner layers. Wrap and freeze layers if making ahead.
Prepare Buttercream: Meanwhile, beat 2 cups unsalted butter and 1 cup cream cheese in a stand mixer on medium speed for 30 seconds until smooth. Add 1 Tbsp vanilla extract and 1 tsp salt on low speed, then gradually mix in 11 cups powdered sugar and 1/4 cup heavy cream slowly. Continue mixing on low until frosting is smooth and spreadable. Adjust thickness by adding more cream or powdered sugar as needed. Cover with plastic wrap and set aside.
Assemble Cake: Place the first cake layer on a cake board or plate, securing it with a dab of frosting. Spread an even layer of buttercream on top, then continue layering and frosting evenly. Apply a thin crumb coat around the outside, smooth with a bench scraper, then chill the cake in the fridge for 30 minutes or freezer for 10 minutes until firm.
Final Frosting Layer: Apply a second thicker layer of frosting to the cake, smoothing carefully with a bench scraper for clean sides.
Color Buttercream for Decoration: Divide the remaining buttercream into three portions and color each with pink gel food coloring to create different shades. Fill three small piping bags fitted with plastic couplers and medium round tips.
Pipe Decorations: Using a small heart-shaped cookie cutter as a guide, pipe hearts around the cake with the different shades of frosting. Swap to the smaller round piping tip to pipe dots and small hearts between the larger hearts to fill gaps.
Serve and Store: Enjoy immediately or store the cake at room temperature for a few hours or in the fridge for up to one week.

Notes

Ensure all wet ingredients (butter, egg whites, buttermilk, cream cheese) are at room temperature for the best mixing results.
Using a scale to evenly divide batter ensures uniform cake layers that bake evenly.
Freezing the cake layers before assembly helps with clean frosting and easier handling.
Adjust food coloring intensity to achieve desired pink shades.
Wrap and freeze cake layers if making in advance; thaw slightly before assembling.
For smoother frosting finish, chill the cake between frosting layers.
Use gel food coloring for vibrant colors without affecting frosting consistency.

Keywords: pink velvet cake, layered cake, cream cheese frosting, chocolate alternative, birthday cake, celebration cake, pink cake layers, homemade frosting