Pink Velvet Cake – Moist, Fluffy & Perfectly Pretty

Pink Velvet Cake is one of the most joyful cakes you can bake — soft, moist, and unmistakably beautiful with its naturally pink crumb. It is the cheerful cousin of Red Velvet, but without the cocoa, which lets the pure vanilla flavor shine and the pink color take center stage.

What is it

Pink Velvet Cake is a vanilla-based buttermilk cake tinted a delicate pink with food coloring. Unlike Red Velvet Cake, it contains no cocoa powder, giving it a lighter, purely sweet flavor with a soft, velvety crumb texture.

The pink color comes from pink or red gel food coloring, which can be adjusted to achieve anything from a blush pastel to a vivid hot pink depending on the occasion. It is traditionally paired with cream cheese frosting, white buttercream, or stabilized whipped cream, all of which contrast beautifully with the pink layers.

Why you’ll love it

• Stunning pink crumb that looks impressive with minimal effort.
• Pure vanilla flavor without any chocolate.
• Super moist and tender crumb thanks to buttermilk and oil.
• Perfect for Valentine’s Day, Mother’s Day, birthdays, and spring parties.
• Easy to pair with Cream Cheese Frosting, White Chocolate Frosting, or a classic American Buttercream.
• Makes a beautiful companion to White Velvet Cake for a side-by-side dessert table.

Ingredients

For the pink velvet cake layers (two or three 20 cm / 8-inch round pans)

• 370 g (13 oz / 3 cups) cake flour, sifted.
• 340 g (12 oz / 1¾ cups) granulated sugar.
• 1 tbsp baking powder.
• ½ tsp baking soda.
• 1 tsp fine salt.
• 5 large egg whites, room temperature.
• 120 ml (½ cup) neutral oil (vegetable or canola).
• 113 g (½ cup) unsalted butter, softened.
• 240 ml (1 cup) full-fat buttermilk, room temperature.
• 2 tsp vanilla extract.
• 1 to 2 tsp pink gel food coloring, or as needed.

For the cream cheese or white buttercream frosting

• 226 g (1 cup) unsalted butter, softened.
• 226 g (8 oz) cream cheese, softened.
• 420 to 480 g (3½ to 4 cups) powdered sugar, sifted.
• 1 tsp vanilla extract.
• 1 to 3 tbsp heavy cream or milk.
• Pinch of salt.

Optional decoration

• Fresh raspberries, strawberries, or rose petals.
• Pink sprinkles or edible glitter.
• White chocolate shavings.

How to make

Step 1: Prep

Preheat oven to 175°C / 350°F. Butter and flour two or three 20 cm / 8-inch round pans, or line with parchment circles.

Step 2: Mix dry ingredients

In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.

Step 3: Cream butter and oil

In a stand mixer, beat the softened butter and oil together until combined. Add the sugar gradually and beat on medium-high speed for 3 to 4 minutes until fluffy.

Step 4: Add egg whites and wet ingredients

Add the egg whites one at a time, mixing between each addition. Mix in the vanilla extract. Stir the food coloring into the buttermilk, then alternate adding the flour mixture (in three additions) and the colored buttermilk (in two additions), starting and ending with flour. Mix on low just until combined.

Step 5: Bake

Divide the batter evenly among the prepared pans. Bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean and the edges pull away from the pan slightly.

Step 6: Cool completely

Cool in pans for 15 minutes, then invert onto a wire rack and cool completely before frosting. Attempting to frost warm cake will melt the frosting.

Step 7: Make the frosting and assemble

Beat the butter until fluffy, then add cream cheese and mix until smooth. Gradually add powdered sugar, vanilla, salt, and cream until you reach a pipeable consistency. Stack the cooled layers with frosting between each, then crumb coat, chill for 20 minutes, and apply the final frosting.

How To Serve

Pink Velvet Cake is best served at room temperature so the crumb stays soft. Slice with a sharp knife wiped clean between cuts for the neatest presentation.

Serve it alongside French Macarons and fresh berries for a stunning pink-themed dessert table, or pair it with Strawberry Ganache as a filling between the layers for a beautiful fruity accent.

How To Store

Store the frosted Pink Velvet Cake covered at room temperature for up to 24 hours, or in an airtight container in the refrigerator for up to 4 to 5 days.

Bring it to room temperature for 30 to 45 minutes before serving for the best crumb texture. Unfrosted cake layers can be frozen individually for up to 3 months — wrap tightly in plastic wrap, then in foil.

FAQs

Is Pink Velvet Cake the same as Red Velvet Cake?

No. Pink Velvet Cake has no cocoa powder and is purely vanilla-flavored. Red Velvet has a light cocoa taste and a distinctly different flavor profile.

What food coloring should I use?

Gel food coloring gives the most vivid, stable pink color without thinning the batter. Liquid food coloring also works but requires more to achieve the same depth.

Can I use whole eggs instead of egg whites?

You can, but whole eggs will make the cake slightly denser and add a yellow tint that competes with the pink color. Egg whites keep the cake lighter and the color cleaner.

Can I bake this as a sheet cake?

Yes. Use a 9×13-inch pan and bake for 35 to 40 minutes. Check with a toothpick. It is a great crowd-serving option, similar to a White Sheet Cake but with a gorgeous pink crumb.

What frosting pairs best with Pink Velvet Cake?

Cream cheese frosting is the most classic pairing. White buttercream, Mascarpone Frosting, and stabilized whipped cream are all equally beautiful options.

Note

Gel food coloring is strongly recommended over liquid for consistent, vibrant color. The shade of pink can shift slightly after baking — the baked cake is usually slightly lighter than the raw batter, so always go a shade deeper than you think you need.

Also, make sure to use room temperature buttermilk and egg whites for the most even batter and best crumb structure.

Nutrition information

Approximate per slice, based on 12 servings:

• Calories: 415 kcal.
• Carbohydrates: 52 g.
• Fat: 21 g (Saturated: 11 g).
• Protein: 5 g.
• Sugar: 38 g.

Tips and Tricks

• Use cake flour rather than all-purpose flour for a more delicate, velvety crumb.
• Add food coloring to the buttermilk before incorporating so it distributes evenly throughout the batter.
• Beat butter and sugar for a full 3 to 4 minutes to build volume and lightness.
• Do not skip the crumb coat — it is key for a smooth, clean final frosting.
• Chill the crumb-coated cake for at least 20 minutes before applying the final layer.
• For a richer finish, use White Chocolate Frosting instead of plain buttercream — the white chocolate flavor pairs beautifully with the pink vanilla crumb.
• For a full velvet cake collection, explore Green Velvet Cake, Yellow Velvet Cake, and Blue Velvet Cupcakes for a rainbow of velvet celebration cakes.