If you love soft, fluffy, gorgeous homemade cake recipes and want something elegant yet simple enough for beginners, this Pink Velvet Cake Recipe is the perfect centerpiece for any celebration. It has all the charm of a classic homemade red velvet cake recipe but with a fun, sweet twist—soft pink color, tender crumb, and a silky cream cheese frosting that melts in your mouth.
Whether you’re always experimenting with cake recipes easy, searching for a beautiful birthday cake recipe, or simply craving quick desserts that look stunning on the table, this pink velvet cake delivers both style and flavor. It’s ideal for Valentine’s Day, birthdays, baby showers, or whenever you want a dessert that’s pretty, light, and irresistibly delicious.
If you’re familiar with red velvet cake or love trying red velvet cookies recipe ideas, this softer, pastel version gives you the same velvet texture but with a playful, lighter spin. This is an excellent addition to your collection of desserts recipes and will quickly become one of your go-to easy dessert recipes for any occasion.
Pink Velvet Cake Recipe
Ingredients
- For the Pink Velvet Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 3 large eggs
- 1 tbsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pink gel food coloring as needed
- For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Prepare Pans:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Cream Butter & Sugar:
- In a large bowl, beat softened butter and sugar together until light and fluffy.
- Add Wet Ingredients:
- Mix in oil, eggs, and vanilla extract. Add pink gel food coloring until desired shade is reached.
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Batter:
- Add dry ingredients to the wet ingredients, alternating with the buttermilk. Mix gently until just combined—do not overmix.
- Bake:
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely:
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool fully.
- Make Frosting:
- Beat cream cheese and butter together until creamy. Add powdered sugar, vanilla, and salt. Mix until smooth and fluffy.
- Assemble the Cake:
- Place one cooled cake layer on a plate, spread frosting on top, add second layer, and frost the entire cake.
Notes
Road Map
Introduction
Why Make This Pink Velvet Cake
How to Make It
Ingredients
Directions
How to Serve
Tips for Success
FAQs
Final Thoughts
Why Make This Pink Velvet Cake Recipe
This cake is the perfect combination of buttery, tender, moist, and slightly tangy—everything you want in a classic velvet cake. Unlike heavy chocolate cakes, this one has a delicate vanilla flavor that pairs beautifully with the tangy cream cheese frosting.
Making a homemade cake doesn’t have to be complicated. Even if you’re new to baking or usually prefer easy desserts or quick desserts, this recipe is simple to follow and uses basic pantry staples. The texture is soft like a sponge cake recipe, but richer and smoother thanks to buttermilk and oil.
Its gorgeous pink color makes it ideal for special events and the ultimate show-stopping dessert for celebrations. And while store-bought cakes are convenient, nothing compares to the taste and freshness of a homemade cake, especially one that is this beautiful.
How to Make It
The secret to the perfect Pink Velvet Cake is in three things: the buttermilk, the light oil-and-butter blend, and the gentle mixing method. First, you’ll cream together butter and sugar until fluffy. Then you’ll add oil, eggs, vanilla, and a touch of pink food coloring. The dry ingredients are blended separately and folded in gently with the buttermilk to create the classic velvet texture—moist, tender, and soft.
After baking, the cake layers are cooled, frosted with smooth cream cheese frosting, and stacked into a beautiful pink masterpiece. This process may sound fancy, but it’s surprisingly easy and perfect for bakers at any level. Whether you’re looking for casual cake recipes or a more polished dessert for a party, this one checks every box.
Ingredients
For the Cake
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup buttermilk
½ cup unsalted butter, softened
½ cup oil
3 large eggs
1 tbsp vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Pink gel food coloring
For the Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tbsp vanilla extract
Pinch of salt
Directions
Prepare Your Pans:
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.Cream the Butter and Sugar:
In a large bowl, beat butter and sugar until light and fluffy.Add Wet Ingredients:
Add oil, eggs, and vanilla extract. Mix until smooth. Add pink food coloring until your desired shade is reached.Combine Dry Ingredients:
In another bowl, whisk flour, baking powder, baking soda, and salt.Mix the Batter:
Add the dry ingredients alternately with the buttermilk, stirring gently until just combined.Bake:
Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.Cool Completely:
Let cakes cool in the pan for 10 minutes, then transfer to a wire rack.Make the Frosting:
Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt until smooth.Assemble:
Frost between the layers, then the top and sides of the cake.
How to Serve
This beautiful pink velvet cake is perfect for:
Birthday celebrations
Baby showers and gender reveals
Romantic desserts
Holiday gatherings
Everyday desserts when you want something delightful and light
Serve chilled or at room temperature. It pairs wonderfully with coffee, hot chocolate, or a light fruit punch.
Tips for Success
Use gel food coloring, not liquid, for a vibrant pink shade.
Don’t overmix the batter—gentle folding keeps the velvet texture soft.
Use room-temperature ingredients for the smoothest cake batter.
Chill the cake before frosting to prevent crumbs.
For a taller cake, divide into three 6-inch layers.
Add strawberry extract for a fruity twist.
Reduce sugar slightly if you prefer a less sweet homemade cake recipe.
FAQs
Q: Can I turn this into cupcakes?
A: Yes! Bake for 16–18 minutes until set.
Q: Can I make this ahead?
A: The cake layers can be made 1–2 days ahead or frozen for up to 2 months.
Q: Does this taste like red velvet cake?
A: It has a similar velvet texture but without cocoa powder. This is a lighter, more vanilla-based version.
Q: Can I use liquid food coloring?
A: Yes, but you’ll need more and the color may be softer.
Q: Can I add flavor?
A: Absolutely—almond, strawberry, or rose extract works beautifully.
Final Thoughts
This Pink Velvet Cake Recipe is soft, moist, elegant, and surprisingly easy to make. Whether you want a standout birthday cake recipe, a photogenic dessert, or simple cake recipes for any occasion, this one delivers stunning results every time. With its smooth cream cheese frosting and perfectly pink crumb, it’s the ideal dessert for those who love easy desserts, easy dessert recipes, and unforgettable homemade cake creations. Enjoy every delicious bite!
