The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The Best Pink Velvet Cake Recipe for Valentine’s Day
When it comes to romantic desserts for Valentine’s Day, anniversaries, or even a fun princess-themed birthday party, nothing makes a statement quite like a Pink Velvet Cake. This gorgeously vibrant, candy-heart-studded cake is the ultimate way to celebrate with the ones you love.
While a traditional Red Velvet cake is a classic, sometimes you just want something a little brighter, sweeter, and more playful. This beautiful pink layer cake is filled with a tart raspberry jam to offset the sweetness, and is covered in a silky, cloud-like vanilla buttercream. Best of all, it is incredibly fun to decorate!
What Is Pink Velvet Cake?
Despite the name, a “Pink Velvet” cake is not actually a true velvet cake. A traditional red velvet recipe relies on the chemical reaction between cocoa powder, buttermilk, and vinegar to create its signature flavor and texture.
This pink velvet cake is simply a fun, vibrant play on the name. In reality, it is a supremely moist, tender vanilla cake that has been tinted with a few drops of pink food coloring gel. Because it lacks cocoa powder, it tastes much more like a classic birthday cake, making it a guaranteed crowd-pleaser for both kids and adults!
Related Recipe: If you are a fan of using food coloring gels to create stunning, bright cakes, you absolutely must try making our pure, un-tinted White Cake as your blank canvas!
Why You Will Love This Recipe
You will fall head over heels for this cake for several reasons:
- Striking Color: The bright pink crumb makes slicing into this cake a magical experience.
- Raspberry Surprise: The layer of tart, seedless raspberry jam hidden between the sponges perfectly cuts through the sweet vanilla buttercream.
- Versatile: You can bake this as a small 3-layer 6-inch cake for an intimate date night, or easily scale the recipe up for a large party.
- Easy Decorating: It looks incredible with a simple cascade of pink ombre candy hearts or sprinkles !
Ingredients and Quantities
This specific recipe makes a petite, tall 6-inch cake (three thin layers). To make a standard 8-inch cake, simply multiply these ingredients by 1.5.
For the Pink Velvet Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsps baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract
- ¾ cup milk (or buttermilk), room temperature
- Pink food coloring gel
For the Assembly:
- 1 batch of Vanilla Buttercream or Swiss Meringue Buttercream
- 2 Tbsp seedless raspberry jam
- Pink candy hearts and sprinkles for decorating
Detailed Formula
Follow these steps to build your beautiful pink layers:
- Prep the Dry Ingredients: Preheat your oven to 350°F (175°C). Grease, flour, and line three 6-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the room-temperature butter until smooth. Add the sugar and beat on medium-high for 2 to 3 minutes until very pale and fluffy.
- Add Whites and Vanilla: Reduce the speed and add the egg whites one at a time, ensuring each is fully incorporated. Add the vanilla extract.
- Alternate Wet and Dry: Alternate adding the flour mixture and the milk, beginning and ending with the flour (3 additions of flour and 2 of milk). Mix just until combined.
- Tint the Batter: Dip a toothpick into your pink color gel and swirl it into the batter. Mix gently to incorporate the color, being very careful not to overmix the flour !
- Bake: Divide the batter evenly between the prepared pans. Bake for approximately 25 minutes, or until a toothpick comes out mostly clean. Let the cakes cool completely on a wire rack.
How To Assemble and Decorate
Place your first pink cake layer on a stand. Top it with a layer of vanilla buttercream, creating a slightly raised “lip” around the edge. Fill the center with 1 tablespoon of raspberry jam. Repeat with the next layer.
Frost the outside of the entire cake smoothly. For a fun, modern Valentine’s look, press candy conversation hearts into the side of the frosting. Start with dark pink hearts at the very bottom, and let them fade into lighter pink and white hearts near the top to create a raining ombre effect !
Pairing Suggestion: If you are hosting a Valentine’s party, serve slices of this cake alongside our refreshing Strawberry Milkshake!
How To Store
- Make Ahead Layers: The un-frosted cake layers can be double-wrapped tightly in plastic wrap and frozen for up to 3 months.
- Frosted Cake: The finished cake can be stored in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to a week. If refrigerated, let it sit out for an hour before eating so the butter in the cake softens up.
FAQs and Troubleshooting
Can I make cupcakes with this recipe?
Yes! This recipe will make about 18 standard cupcakes. Simply reduce the baking time, starting to check them with a toothpick around the 15-minute mark.
Can I use liquid food coloring instead of gel?
It is highly recommended to use gel coloring. Liquid food dye requires you to add a large amount to achieve a bright color, which can add unwanted extra liquid to the batter and change the texture of the cake. Gel coloring is highly concentrated.
What if I don’t like raspberry jam?
You can leave the jam out completely, or swap it for strawberry jam, lemon curd, or even a layer of fresh chopped strawberries!
Note About Pink Velvet Cake
If you decide to use Swiss Meringue Buttercream to frost this cake, make sure your butter is perfectly softened (but not melting). Swiss Meringue relies on the temperature of the butter to whip up into a sturdy, cloud-like consistency. If you want an easier option, our American-style Chocolate Buttercream Frosting would also taste incredible on these pink layers!
Nutrition Information
Estimates per serving (based on 10 slices of a 6-inch cake):
Tips and Tricks
- Don’t overmix: Once you add the pink food coloring, fold it in very gently with a spatula. Overmixing the batter will activate the gluten and make your tender cake tough and rubbery.
- Use homemade cake release: For cakes that slide out perfectly every time, make a homemade pan release (equal parts shortening, oil, and flour) and brush it into your pans before lining with parchment.
- Need a different pink dessert? If you love pink, fruity treats but want something a bit lighter for breakfast or brunch, check out our amazing Strawberry Crepes & Strawberry Milkshake Dream!
