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pink velvet cake recipe

This delightful Pink Velvet Cake is a moist, tender vanilla cake with a beautiful hint of pink, perfectly complemented by a creamy, smooth vanilla buttercream frosting. It's a show-stopping dessert for any occasion!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Pink Velvet Cake
  • 0.5 cup unsalted butter room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 3 cups cake flour
  • 0.5 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 7 drops red food coloring or desired amount
For the Vanilla Buttercream
  • 1 cup unsalted butter 2 sticks, room temperature
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon almond extract
  • 7 cups confectioners' sugar
  • 5 tablespoons whole milk room temperature, or more as needed
  • 1 pinch kosher salt

Method
 

For the Pink Velvet Cake
  1. Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the 0.5 cup unsalted butter until pale in color, about 2 minutes.
  3. Add the 1.5 cups granulated sugar to the creamed butter and mix for an additional 1-2 minutes, until light and fluffy. Scrape the sides of the bowl as needed.
  4. Add the 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  5. In a separate medium bowl, whisk together the 3 cups cake flour, 0.5 teaspoon kosher salt, and 2 teaspoons baking powder.
  6. In another small bowl, combine the 1 cup whole milk, 0.5 cup vegetable oil, and 1 teaspoon vanilla extract.
  7. With the mixer on low speed, alternate between adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined and fully incorporated. Stir in the 7 drops red food coloring until you reach your desired pink hue.
  8. Remove the bowl from the stand mixer.
  9. Divide the batter equally between the two prepared cake pans. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Vanilla Buttercream
  1. In the bowl of a stand mixer with the whisk attachment, cream the 1 cup unsalted butter on medium-high speed until light and fluffy, about 3 minutes.
  2. Add 2 teaspoons vanilla extract and 0.25 teaspoon almond extract, mixing until combined.
  3. With the mixer on low, gradually add the 7 cups confectioners' sugar, 5 tablespoons whole milk, and 1 pinch kosher salt. Scrape the sides of the bowl as needed.
  4. Once the ingredients are incorporated, increase the speed to medium-high and whip the frosting for 3-7 minutes until it's light and fluffy.
  5. If the frosting is too thick, gradually beat in additional milk, 1 tablespoon at a time, until it reaches your desired spreading consistency.
  6. Once the cakes are completely cool, frost them with the vanilla buttercream. Spread a layer between the cake layers and cover the top and sides of the entire cake. Slice and serve.

Notes

For an even richer pink color, you can use gel food coloring. Ensure all your cold ingredients (butter, eggs, milk) are at room temperature for the best cake texture.