Pink Velvet Cake with Cream Cheese Buttercream Frosting Recipe

Introduction

Pink Velvet Cake is a beautiful twist on the classic red velvet, featuring delicate layers in varying shades of pink and a creamy cream cheese buttercream frosting. This cake is perfect for celebrations or any time you want a stunning, delicious dessert that’s sure to impress.

Ingredients

• 3 cups cake flour (360g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• Pink gel food coloring
• 2 cups unsalted butter, room temperature (452g)
• 1 cup cream cheese, room temperature (226g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1 tsp fine salt (6g)
• 11 cups powdered sugar (1375g)
• 1/4 cup heavy whipping cream, room temperature (60g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line four 7-inch cake pans (or three 8-inch pans) with parchment rounds and grease them with non-stick spray or homemade cake pan release.
2. Step 2: In a stand mixer or with a hand mixer, combine the cake flour, sugar, baking powder, and salt until thoroughly mixed.
3. Step 3: Slowly add 1 cup of room temperature unsalted butter to the dry ingredients on low speed. Mix until the mixture resembles moist sand with no large butter chunks.
4. Step 4: Pour in 1 cup of egg whites and mix on low just until incorporated. Scrape down the bowl as needed.
5. Step 5: Add the buttermilk, vegetable oil, and vanilla extract on low speed. Scrape the bowl again, then beat on medium speed for 30 seconds to lighten the batter. Expect a thin batter—this is normal.
6. Step 6: Divide the batter into two bowls if making four 7-inch layers: color one light pink and the other a deeper pink using pink gel food coloring. Pour evenly into prepared pans to make two light and two deeper pink layers.
7. Step 7: If making three 8-inch layers, divide the batter into two portions, coloring one light pink and the other deeper pink, then pour to create two light and one deeper pink layer.
8. Step 8: Bake for 33-37 minutes, or until a toothpick inserted comes out with a few moist crumbs. Rotate pans halfway through baking for even results.
9. Step 9: Let cakes cool in pans for 10 minutes, then run an offset spatula around the edges. Transfer layers to the freezer for 30 minutes to cool completely.
10. Step 10: Level the tops and trim sides with a serrated knife as needed. Optionally, slice layers horizontally to create thinner layers. Wrap and freeze if preparing in advance.
11. Step 11: For the frosting, beat 2 cups unsalted butter with 1 cup cream cheese on medium speed until smooth.
12. Step 12: Add vanilla extract and salt, then gradually mix in powdered sugar and heavy cream on low speed until the desired consistency is reached. Adjust thickness with more cream or powdered sugar if needed. Cover with plastic wrap until ready to use.
13. Step 13: Assemble the cake by placing the first layer on a cake board secured with a dollop of frosting. Spread an even layer of frosting between each cake layer using an offset spatula.
14. Step 14: Apply a thin crumb coat over the entire cake, smooth with a bench scraper, and chill for 30 minutes in the fridge or 10 minutes in the freezer.
15. Step 15: Add a second thicker layer of frosting and smooth again. For decoration, tint remaining buttercream in three shades of pink and pipe hearts and dots around the cake using piping bags and round tips.
16. Step 16: Enjoy your beautiful Pink Velvet Cake! If storing, keep it covered in the fridge.

Tips & Variations

• Use a kitchen scale to evenly divide batter for consistent cake layers and even baking.
• For a smoother frosting texture, ensure the butter and cream cheese are fully softened before mixing.
• Try swapping buttermilk with a mixture of milk and lemon juice if buttermilk isn’t available.
• Experiment with different piping tip shapes for unique decorations beyond hearts.
• Freeze cake layers in advance for easier assembly on the day you want to serve.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to one week. Bring the cake to room temperature for about 30 minutes before serving for best flavor and texture. If frozen, thaw in the fridge overnight and then bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe is designed for egg whites to create a light texture; using whole eggs may change the cake’s crumb and color. If substituting, expect a denser cake.

How do I prevent the cake from drying out?

Ensure not to overbake and always use parchment and greasing to avoid sticking. Wrapping layers tightly in plastic wrap before storing helps retain moisture.

Pink Velvet Cake with Cream Cheese Buttercream Frosting Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This Pink Velvet Cake Recipe is a stunningly beautiful layered cake featuring vibrant shades of pink cake layers made from a moist and tender batter. The layers are frosted with a rich and creamy cream cheese buttercream flavored with vanilla, creating a perfect balance of sweetness and tang. Using gel food coloring, the cake layers and buttercream are tinted in different pink tones for a visually striking presentation, decorated with piped heart shapes for a charming finish. Ideal for celebrations or special occasions, this Pink Velvet Cake combines classic flavors with a fun, colorful twist.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Layers

• 3 cups cake flour (360g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• Pink gel food coloring

Cream Cheese Buttercream Frosting

• 2 cups unsalted butter, room temperature (452g)
• 1 cup cream cheese, room temperature (226g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1 tsp fine salt (6g)
• 11 cups powdered sugar (1375g)
• 1/4 cup heavy whipping cream, room temperature (60g)
• Pink gel food coloring

Equipment

• 4, 7-inch cake pans
• Spinning cake stand
• Electric hand mixer or stand mixer with paddle attachment
• 10-inch greaseproof cake board
• Serrated knife
• Large offset spatula
• Bench scraper
• 3 Small piping bags
• 3 Plastic couplers
• 3 Medium-sized round piping tips (like Wilton 10)
• 1 Small round piping tip (like Wilton 3)

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line four 7-inch cake pans with parchment rounds and grease them with non-stick baking spray or homemade pan release to prevent sticking.
2. Combine Dry Ingredients: In a stand mixer or with a hand mixer, blend together 3 cups cake flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp salt until fully combined to create the dry base of the batter.
3. Add Butter: Slowly mix in 1 cup room temperature unsalted butter on low speed until the mixture resembles moist sand with no large butter chunks visible.
4. Mix in Egg Whites: Pour in 1 cup room temperature egg whites and mix on low until just incorporated, scraping the bowl sides and bottom as needed to ensure even mixing.
5. Add Wet Ingredients: Add 1 1/2 cups buttermilk, 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix on low until fully incorporated, then scrape down the bowl once more and beat on medium speed for about 30 seconds to lighten the batter. Expect a thin batter consistency.
6. Divide and Color Batter: For four 7-inch layers, divide batter into two bowls (~900g each). Add pink gel food coloring to one bowl to create a light pink and to the other for a deeper pink shade. For three 8-inch layers, divide into thirds (~600g each) and color accordingly.
7. Fill Cake Pans: Evenly pour the colored batters into the prepared cake pans to create alternating shades of pink layers. Use a kitchen scale for equal portions to ensure uniform baking and height.
8. Bake the Cake Layers: Bake for 33-37 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Rotate the pans halfway through baking for even cooking.
9. Cool the Cake Layers: Allow pans to cool for 10 minutes, then run a small offset spatula around the edges to loosen the cakes. Transfer the pans to the freezer for 30 minutes to accelerate cooling.
10. Remove and Level Layers: Once fully cooled, invert pans to remove cake layers. Use a serrated knife to level tops and remove any caramelized edges. Optionally, horizontally torte the layers to create thinner cake layers.
11. Frosting Preparation: In a stand mixer bowl, beat 2 cups room temperature unsalted butter and 1 cup cream cheese on medium speed for 30 seconds until smooth and creamy.
12. Add Flavor and Sweeteners: Mix in 1 Tbsp vanilla extract and 1 tsp salt on low speed, then gradually add 11 cups powdered sugar and 1/4 cup heavy whipping cream. Continue mixing on low speed until the frosting reaches desired consistency.
13. Adjust Consistency: If frosting is too thick, add additional heavy cream 1 Tbsp at a time. If too thin, add powdered sugar in 1/4 cup increments. Cover frosting with plastic wrap to prevent crusting.
14. Assemble Cake: Place one cake layer on a greaseproof cake board using a dab of frosting to secure it. Spread an even layer of buttercream between each cake layer with an offset spatula, stacking all layers.
15. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake. Smooth sides with a bench scraper. Chill the cake in the fridge for 30 minutes or freezer for 10 minutes until frosting firms.
16. Final Frosting Layer: Apply a thicker layer of frosting smoothly over the chilled cake using a bench scraper for clean edges and surfaces.
17. Color Buttercream for Decoration: Divide remaining buttercream into three portions and tint each with pink gel food coloring in varying shades. Place each color into separate piping bags fitted with plastic couplers and medium round piping tips.
18. Decorate the Cake: Use a small heart-shaped cookie cutter to guide piping. Pipe hearts on the cake with colored frosting, then switch to a smaller round tip to add dots and small hearts filling gaps for a decorative finish.
19. Serve or Store: Serve your pink velvet cake immediately, or store in the fridge for up to one week. It can be kept at room temperature for a few hours before serving.

Notes

• Using cake flour and room temperature ingredients ensures a tender crumb and smooth batter.
• The batter is intentionally thin; this is normal for a moist pink velvet cake.
• Freezing cake pans to cool layers speeds the process and stabilizes cakes for easier handling.
• Leveling and torting layers is optional but creates a more elegant, thinner layered cake.
• Adjust the intensity of pink by adding gel food coloring gradually.
• Color the buttercream after filling and crumb coating to maintain smooth texture.
• Decorative piping with hearts adds a whimsical, personalized touch to the cake.
• This cake can be assembled a day ahead and stored in the fridge for convenience.
• Ensure cake layers are still slightly cold when assembling for easier frosting application.

Keywords: Pink Velvet Cake, layered cake, cream cheese frosting, pink cake, celebration cake, vanilla cake, Valentine’s Day cake