If you’re on the lookout for a stunning, luscious dessert that will immediately steal the spotlight, this Pink Velvet Cake Recipe is your new best friend. With its delicate crumb, vibrant pink hue, and a perfectly balanced sweetness, this cake doesn’t just look gorgeous — it tastes like a hug on a plate. Whether you’re celebrating a special occasion or simply craving a slice of something extraordinary, this cake brings together simple ingredients transformed into an unforgettable treat that feels both classic and exciting. Trust me, once you try this Pink Velvet Cake Recipe, you’ll find yourself coming back to it again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking a Pink Velvet Cake Recipe that’s moist, tender, and just the perfect shade of pink. Each ingredient plays an important role, from the tangy punch of buttermilk to the richness of butter that ensures every bite melts in your mouth.
- 2 1/2 cups all-purpose flour: The foundation for the cake’s soft texture and structure.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps achieve a tender crumb.
- 1 teaspoon baking soda: Provides lift and helps the cake rise beautifully.
- 1 teaspoon baking powder: Adds extra fluffiness and lightness.
- 1 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1 1/4 cups buttermilk (room temperature): Adds moisture and a subtle tang that brightens the cake.
- 1 cup unsalted butter (softened): Brings richness and that impossibly soft crumb.
- 4 large eggs (room temperature): Binds the ingredients and contributes to the cake’s structure.
- 2 teaspoons vanilla extract: Boosts flavor depth with its sweet, warm aroma.
- 1/2 cup sour cream: Adds moistness and a slight tang for complexity.
- 1 to 2 teaspoons pink gel food coloring: The secret to that iconic pink hue without thinning the batter.
- 2 tablespoons cornstarch (optional): Helps create an ultra-tender texture if you want to pamper your cake that little extra.
How to Make Pink Velvet Cake Recipe
Step 1: Prepping Your Pans and Oven
Start by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans, or for an easy release, line them with parchment paper circles. Taking this step ensures your gorgeous cakes come out clean and ready for stacking.
Step 2: Combining Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cornstarch (if using). Mixing these dry ingredients thoroughly at this stage makes sure every bite of your Pink Velvet Cake Recipe rises evenly and perfectly.
Step 3: Creaming Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about three minutes. This step introduces air, giving your cake that heavenly fluffy texture we all love.
Step 4: Adding Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and sour cream, which will lend a tangy richness that complements the pink velvet’s flavor beautifully.
Step 5: Alternating Dry and Wet Ingredients
Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the buttermilk (starting and ending with the dry mix). Mix just until smooth to keep the cake tender and moist — overmixing is the enemy here!
Step 6: Adding the Pink Color
Stir in the pink gel food coloring gradually until you reach your preferred shade. The gel coloring is a game-changer because it delivers that vibrant pink without compromising batter consistency.
Step 7: Baking Your Cake Layers
Divide the batter evenly into your prepared pans, smoothing the tops for an even rise. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely — this cooling step is key for perfect frosting later.
How to Serve Pink Velvet Cake Recipe
Garnishes
Garnishing your Pink Velvet Cake Recipe can be as simple or as fancy as you like. Fresh berries add a burst of color and natural sweetness, while edible flowers bring a whimsical, elegant touch. If you’re feeling indulgent, a drizzle of white chocolate or a sprinkle of finely chopped pistachios pairs wonderfully.
Side Dishes
Serve your cake slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the sweetness with creamy indulgence. A light fruit salad or a tangy raspberry coulis can also work beautifully, providing a fresh contrast.
Creative Ways to Present
For special occasions, try layering your Pink Velvet Cake Recipe with cream cheese frosting and decorating with pastel sprinkles or pearls for a festive look. Alternatively, transform this cake into a stunning cake pop or mini cupcakes for an adorable party treat everyone will adore.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap and store it in an airtight container in the refrigerator. The cake stays fresh and moist for up to 4 days, making it perfect for enjoying well beyond the initial celebration.
Freezing
You can freeze unfrosted Pink Velvet Cake layers by wrapping them individually in plastic wrap and then in foil. Stored in the freezer, they’ll stay fresh for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before frosting and assembling.
Reheating
If you prefer your cake slightly warm, reheat individual slices gently in the microwave for 10 to 15 seconds. Be careful not to overheat, or you risk drying out this delightful Pink Velvet Cake Recipe.
FAQs
Can I use regular food coloring instead of gel for this Pink Velvet Cake Recipe?
While you can, gel food coloring is recommended because it provides a richer, more vibrant color without altering the batter’s consistency. Liquid colors may thin the batter and affect texture.
What frosting pairs best with Pink Velvet Cake Recipe?
Cream cheese frosting is a classic match, offering a tangy sweetness that complements the cake. Vanilla buttercream or white chocolate frosting are also fantastic options if you want to switch things up.
Can I make this cake vegan or dairy-free?
With some substitutions like plant-based buttermilk, vegan butter, and egg replacers, you can adapt this Pink Velvet Cake Recipe to be vegan or dairy-free, but you might need to experiment for the perfect texture.
Why does the cake need cornstarch?
Cornstarch is optional but adding it helps create a more tender and delicate crumb by softening the flour’s proteins, making your Pink Velvet Cake Recipe extra soft.
How do I get perfectly flat cake layers?
Wrapping cake pans with cake strips during baking helps insulate them for even baking, resulting in flat layers that are easier to stack and frost beautifully.
Final Thoughts
This Pink Velvet Cake Recipe is truly a joy to bake and share. It’s the kind of cake that brings conversations to the table and smiles to faces. Once you experience the tender crumb and that gorgeous color, it’ll become your go-to for celebrations or simply brightening an ordinary day. I promise you, your kitchen will smell amazing, your guests will be thoroughly impressed, and you’ll feel like a baking superstar!
Print
Pink Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Velvet Cake is a delightful twist on the classic velvet cake, featuring a beautiful pink hue thanks to gel food coloring. Moist and tender, it’s perfect for birthdays or any special occasion, with a soft crumb balanced by a rich flavor from buttermilk, butter, and sour cream. The cake layers pair wonderfully with cream cheese frosting, vanilla buttercream, or white chocolate frosting.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cornstarch (optional for extra tenderness)
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk, at room temperature
- 1/2 cup sour cream
- 1 to 2 teaspoons pink gel food coloring
Instructions
- Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans or line them with parchment circles to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cornstarch until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together on medium speed for about 3 minutes, or until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure complete incorporation.
- Add Flavor and Texture: Mix in the vanilla extract and sour cream until smooth and well blended.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix gently after each addition, just until smooth and no dry flour remains.
- Add Pink Coloring: Stir in the pink gel food coloring gradually until the batter reaches your desired shade of pink.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting or assembling.
Notes
- Use gel food coloring for vibrant color without affecting batter consistency.
- This cake pairs beautifully with cream cheese frosting, vanilla buttercream, or white chocolate frosting.
- For perfectly flat cake layers, consider wrapping cake pans with cake strips during baking to ensure even heat distribution.
