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This rich decadent Pink Velvet Cake is going to be a quick favorite. It’s absolutely perfect for Valentine’s Day, baby showers or any other special occasions.
Pink velvet is a fun twist to my Red Velvet Cake. I also love these cupcakes and brownies, both with a rich cream cheese frosting for Valentine’s Day.
Pink Velvet Cake Recipe
This Pink Velvet cake is just as fun to eat as it is to make. It’s pretty pink insides are moist and fluffy. It’s light and bouncy and absolutely delicious. The vanilla and almond pair perfectly together creating a unique flavor, it’s scrumptious. The delicate decorations are optional, but they add to the visual appeal of this pink cake. The frosting is so good, it just the right texture, not to dense and not too sweet. You are going to love it!
Pink Velvet is such a fantastic choice to serve for so many different events. Whether it’s a baby shower, gender reveal party, brunch, Valentine’s Day, birthdays or just because, this cake will be a show stopper. Even though it sounds complicated, making this velvet cake is quite easy. It just takes time. Every bit of time it takes will be so worth it. This is going to be one of the BEST cakes ever!
Ingredients for Decadent Pink Velvet Cake
- Egg Whites: This calls for 4 egg whites, save the yolks to make custards, tarts or carbonara.
- Granulated Sugar: Adds sweetness
- Unsalted Butter: Creates richness and a moist crumb.
- Oil: For extra moisture
- Pure Vanilla Extract: Flavor enhancer
- Pure Almond Extract: This is so good in the cake.
- Red Food Color: Just enough to make it pink.
- Flour: All purpose flour.
- Baking Powder: This is the raising agent.
- Salt: Creates balance in the cake.
- Milk: Provides the velveteen texture.
Pink Frosting Ingredients
- Unsalted Butter: Frosting wouldn’t be creamy without the butter.
- Powdered Sugar: Sift before adding to avoid lumps.
- Heavy Whipping Cream: Adds richness.
- Pure Vanilla Extract: Creates the best flavor.
- Salt: Just a pinch.
- Red Food Color: optional
Making Dreamy Pink Velvet Cake
- Prep: Preheat the oven to 350 degrees. Grease and line the bottom of two 8″ cake pans with parchment paper. Grease the top of the parchment paper and the side of he cake pans. Sprinkle flour on the side of the cake pan and tap out the excess. Set aside.
- Meringue: In the bowl of a stand mixer, add the egg white and half of the sugar. Beat on medium speed until the meringue is formed. It should be shiny white with stiff peaks. Transfer the meringue into a different bowl and set aside.
- Cream: In the same stand mixer bowl, without washing, cream the softened butter and sugar together. Then add oil, the extracts and red food color. Beat until incorporated.
- Sift: In a medium mixing bowl, sift together flour and baking powder. Stir in the salt, and mix with a whisk to distribute evenly.
- Combine: Add the flour mixture to the butter and oil mixture in 3 increments alternating with the milk, starting and ending with the flour. Scrape the bottom and side of the bowl to ensure thorough mixing. Then with a light hand, fold in the meringue.
- Divide: Divide the cake batter among the two prepared cake pans. Bake in the middle oven rack for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
- Cool: Remove from the oven and allow to cool to the touch, remove cakes from the pans and allow to cool completely on a wire rack.
Make the Frosting
- Mix: Add all ingredients except the food color to a stand mixer bowl. Stir to incorporate all the ingredients, then increase the mixer speed gradually to high and beat until the frosting is white and fluffy.
- Optional: Use red food color to dye part of the frosting pink for the decorations if desired. See steps below.
Assemble the Cake
- Layer: Place the first layer of cake on a cake stand or plate, add 1 cup of frosting on top and level out with an offset spatula. Place the second layer of cake on top and add another cup of frosting on top, level it out. Add another cup of frosting to the side of the cake.
- Dye: At the this point dye the remaining frosting with a few drops of red food color to get a light pink color to use for the decoration. Fill a pastry bag fitted with your favorite decorating tip and pipe decoration on top of the cake. Add swirls to cover the base of the cake.
- Serve: Serve right away or refrigerate until ready to serve. Allow the cake to come to room temperature about 30 minutes before serving if refrigerated.
What’s the Difference Between Red and Pink Velvet Cakes
There is actually quite a bit that’s different between these two cakes besides being a different shade of red. That being said, both are insanely delicious and fun to make and eat!
- Red Velvet: This divine cakes original color comes from a chemical reaction that occurs when the cocoa, buttermilk and vinegar combine. It creates a deep brownish red. Today’s red velvet cakes have added coloring to increase the intensity of the red color. The cocoa, vinegar and buttermilk are a unique combination that gives it incredible flavor and texture, thus it’s unique name as well. Cream cheese frosting is a staple for red velvet and combines with it superbly.
- Pink Velvet: Despite its name, pink velvet cake doesn’t share much with red velvet. The meringue creates it’s light fluffy velvet texture. It does not have cocoa but instead has a winning combination of vanilla and almond flavorings. The creamy sweet frosting, is not cream cheese but a lighter creamy frosting that doesn’t overpower the delicate flavors of the cake.
Tips and Variations for Pink Cake
No one wants to go through all the effort of making a cake and it coming out all wrong. Follow these tips and variations for perfect cake every time.
- Frosting: Use just enough red food color to tint the batter a light pink. Increase if you want a more neon pink. If you don’t want to decorate the cake with pink frosting, you can just use white frosting. Or if you don’t want to decorate the cake at all, just use the remaining frosting on the side and top of the cake for a thicker layer of frosting.
- Decorations: Feel free to use different decorations as you desire. Top with sprinkles, candies, or other toppings as you desire.
- Room Temperature: For easier mixing and better combining of ingredients make sure your eggs and other ingredients are at room temperature.
- Measure properly: Many times a cake can come out wrong if you “eyeball” the ingredients. Be sure to measure carefully.
- Cool Completely: Don’t even think about cutting or frosting your cake until they are completely cool. If needed you can stick the cakes in the fridge before frosting. This helps the crumb tighten up.
- Don’t Over or Under Cook: Be sure your cake still has a few crumbs sticking to the toothpick, but make sure it’s not gooey. Check it often and carefully, you don’t a dry cake or one that falls.
- Don’t Over Mix: Be Careful to not over-mix your cake batter, especially when folding in the meringue .
- Store: Frosted cake will keep in the fridge for up to 1 week when covered tightly. You can freeze cake that’s tightly wrapped for up to 3 months.
More Cake Recipes to Indulge in
A famous queen once said “Let them eat cake!” I think that’s reason enough to eat cake as much as possible. It can be rich and dense or light and fluffy. It can take all day to make or in just an hour. Cake comes in just about every flavor imaginable and it’s perfect for every occasion. And I mean any occasion, whether it’s a celebration of grand proportion or the fact you made it through the day. I think all of it’s a great reason to eat cake!
Pink Velvet Cake
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 Slices
This rich decadent Pink Velvet Cake is going to be a quick favorite.It’s absolutely perfect for Valentine’s Day, baby showers or any other special occasions.
Pink cake
-
4
large
egg whites -
1 ⅓
cup
granulated sugar
divided -
4
ounces
unsalted butter
room temperature -
½
cup
oil -
1
teaspoon
pure vanilla extract -
½
teaspoon
pure almond extract -
10 – 12
drops of liquid red food color -
2
cup
all-purpose flour -
2
teaspoon
baking powder -
½
teaspoon
salt -
⅔
cup
milk
room temperature
Frosting
-
16
ounces
unsalted butter -
2
cup
powdered sugar -
½
cup
heavy whipping cream -
2
teaspoon
pure vanilla extract - A big pinch of salt
-
A few drop of red food color
optional
-
Preheat the oven to 350°F.
-
Grease and line the bottom of two 8” cake pans with parchment paper, grease the top of the parchment paper and the side of the cake pans. Sprinkle flour on the side of the cake pan and tap out the excess. Set aside.
-
In the bowl of a stand mixer, add the egg white and half of the sugar. Beat on medium speed until the meringue is formed. It should be shiny white with stiff peaks. Transfer the meringue into a different bowl and set aside.
-
In the same stand mixer bowl, without washing, cream the softened butter and sugar together. Then add oil, the extracts and red food color. Beat until incorporated.
-
In a medium mixing bowl, sift together flour and baking powder. Stir in the salt, and mix with a whisk to distribute evenly.
-
Add the flour mixture to the butter and oil mixture in 3 increments alternating with the milk, starting and ending with the flour. Scrape the bottom and side of the bowl to ensure thorough mixing. Then with a light hand, fold in the meringue.
-
Divide the cake batter among the two prepared cake pans. Bake in the middle oven rack for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
-
Remove from the oven and allow to cool to the touch, remove cakes from the pans and allow to cool completely on a wire rack.
Make the frosting
-
Add all ingredients except the food color to a stand mixer bowl. Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is white and fluffy.
-
Optional: use red food color to dye part of the frosting pink for the decorations if desired. See steps below.
-
Place the first layer of cake on a cake stand or plate, add 1 cup of frosting on top and level out with an offset spatula. Place the second layer of cake on top and add another cup of frosting on top, level it out. Add another cup of frosting to the side of the cake.
-
At this point, dye the remaining frosting with a few drops of red food color to get a light pink color to use for the decoration. Fill a pastry bag fitted with your favorite decorating tip and pipe decoration on top of the cake. Add swirls to cover the base of the cake.
-
Serve right away or refrigerate until ready to serve. Allow the cake to come to room temperature about 30 minutes before serving if refrigerated.
Use just enough red food color to tint the batter a light pink. Increase if you want a more neon pink.
If you don’t want to decorate the cake with pink frosting, you can just use white frosting. Or if you don’t want to decorate the cake at all, just use the remaining frosting on the side and top of the cake for a thicker layer of frosting.
Serves: 12
Calories713kcal (36%)Carbohydrates60g (20%)Protein4g (8%)Fat52g (80%)Saturated Fat28g (140%)Trans Fat2gCholesterol117mg (39%)Sodium132mg (6%)Potassium147mg (4%)Fiber1g (4%)Sugar43g (48%)Vitamin A1348IU (27%)Vitamin C1mg (1%)Calcium66mg (7%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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