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Pink Velvet Cake

This Pink Velvet Cake is a soft and velvety treat that's perfect for any occasion, featuring a delightful pink hue and delicious cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup buttermilk, room temperature You can substitute with regular milk if needed.
  • 3 large eggs At room temperature.
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring Adjust to your preferred shade.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • a little pinch of salt Optional, for taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, add in the vanilla extract.
  5. Gradually incorporate the buttermilk and stir until well blended. Add the red food coloring to achieve the desired pink hue.
  6. Slowly mix the dry ingredients into the wet mixture until just combined.
  7. Divide the batter between two greased 9-inch round cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
  1. In a large bowl, beat the cream cheese and butter together until smooth.
  2. Gradually mix in the powdered sugar and vanilla extract. Beat until creamy.
  3. Place one layer of cake on a serving platter, spread frosting on top, then gently place the other layer on top.
  4. Frost the top and sides of the cake generously.
  5. Decorate with sprinkles, fresh berries, or edible flowers if desired.

Notes

You can make the cake layers a day in advance and frost when ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.