This pink velvet cake is delicious and supple, with a beautiful pink hue and mild vanilla flavour with a touch of lemon, and it’s topped with cream cheese buttercream icing.
This handmade cake is ideal for a birthday celebration. It’s a scratch cake, but it’s still simple to make and will be the highlight of any party or gathering.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Pink velvet cake is a soft-textured layer cake with a lovely pink color. This cake’s tastes are light and blend well together, particularly when coupled with the cream cheese buttercream.
If you don’t have any pink food coloring, you may leave it out or make it whatever color you like.
I’m sure you’ve had red velvet cake and maybe even purple velvet cake. Others argue that velvet cakes are just cakes with food coloring applied.
Yet, this is not totally correct. Sure, velvet cakes include food coloring, but they also contain vinegar, and red velvet cake has a little amount of cocoa powder. Yeah, and many of them include buttermilk.
By the way, if you’re looking for my red velvet cake, go here: Sour Cream Red Velvet Cake.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
- Ingredient Notes:
- How to Make this Cake:
- Tips & FAQs:
- Supplies used for this recipe:
- Scratch Pink Velvet Cake Recipe
- What is pink velvet cake made of?
- What’s the difference between pink velvet and red velvet cake?
- What makes a velvet cake different from regular cake?
- What is pink cake made of?
- What does pink velvet taste like?
- How many drops of food coloring to make pink cake?
- Why do you put vinegar in red velvet cake?
- What makes Devil’s food cake different?
- Why is red velvet cake so expensive?
- Why does red velvet cake taste so good?
Let’s have a look at some of the components in this cake. (The printed recipe card below includes a list of all ingredients.)
All-purpose flour: Since you’ll be using regular all-purpose flour in this recipe, you won’t need to run out and buy cake flour.
Lemon and vinegar Yeah, you will need lemon juice and vinegar. Don’t worry, the cake will not taste vinegary or too lemony. By adding the lemon juice to the milk, you’re effectively generating buttermilk, and the vinegar only adds flavor and a softer crumb to the cake.
Egg whites are used in this recipe since they don’t provide as much yellow colour as full eggs would. You don’t want the yellow to clash with the delicate pink hue you’ll be adding to the batter. It would result in an orange cake.
Princess emulsion: This flavour is what really distinguishes this cake. It has a subtle vanilla and citrus flavor that is not overpowering. This emulsion is made by LorAnn oils and can be purchased here: Emulsion Princesses
(If you cant get it, Ive supplied a replacement in the recipe card below. I cannot guarantee that it will be precisely the same, but it will suffice in a situation.) This emulsion is also great for various cakes, icings, cookies, and even pancakes. There are many applications for it, so the leftovers won’t go to waste.
For the buttercream: Since we’re using cream cheese and a little princess emulsion, this buttercream has a touch of a tang about it.
Pink or red gel food coloring: Gel food coloring works best since it is concentrated and does not need too much. Colors tend to come out better as well.
If you use red gel food coloring, you will not need as much to get a pink tint.
Here are several possibilities: ( A dark pink gel food coloring is required, since a pale pink will not color the batter enough.
- Food coloring gel with a deep pink hue
- Food coloring gel in neon pink
- Food coloring in the color red
(For inquiries about ingredients and substitutions, see the FAQ section at the bottom of this page.)
How to Make this Cake:
Let us now discuss how to bake a pink velvet cake. (Printable directions are included in the recipe card below.)
Preheat the oven to 325°F and butter and flour two 8-inch round (2-inch-deep) cake pans before setting them aside.
First, prepare the buttermilk. To do so, combine one cup of milk and one tablespoon of lemon juice in a measuring cup. Set aside after stirring.
Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.
Add the milk and lemon juice combination, another cup of plain milk, the vinegar, oil, food coloring, princess emulsion (or extracts), and egg whites to a separate basin. Set aside after thoroughly whisking everything together.
Before proceeding, make certain that the butter is at room temperature. Slowly incorporate the room-temperature butter (in pieces) into the dry ingredients.
Stir until all of the flour is covered with the butter and the mixture is crumbly and resembles sand in texture.
Next, to the flour and butter combination, add roughly a third of the liquid mixture. Stir on low to medium for approximately 15-20 seconds, or until blended.
Pour in the remaining liquid mixture and stir until mixed. Take extreme caution not to overmix here.
Verify the color and, if necessary, add another drop or two of the gel food coloring. (But keep in mind that the batter should be even brighter than you want the cooked cake to be, since the cake will become more golden and may overshadow a delicate light pink hue.)
Spoon the batter into the prepared pans and bake for 45-55 minutes at 325 degrees F. When a toothpick is inserted, it should have some crumbs on it.
Place the cake layers on wire racks to cool for 10-15 minutes before turning them out of the pans and allowing them to cool fully before icing.
When the cake layers have cooled, spread the buttercream on top and decorate as desired.
(Keep in mind that the directions will also be included in the downloadable recipe card below.)
Tips & FAQs:
This pink velvet cake combines vanilla and a subtle citrus taste with a cream cheese buttercream icing.
Pink food coloring isn’t the only thing going on in these pink velvet pastries. It features a smooth texture and a gentle combination of tastes such as vanilla, lemon, and cream cheese.
Pink velvet cake is similar to red velvet cake, however it is pink and does not include cocoa powder. This cake features a beautiful pink hue, subtle vanilla and citrus flavors, and a creamy cream cheese buttercream icing.
This cake is topped with a creamy cream cheese buttercream icing, but you may also use vanilla buttercream.
To make a soft or brilliant pink cake, add pink or red gel food coloring to the cake mixture.
Be careful you spoon the flour into the measuring cup and level it out rather than scooping it into it. It compresses too much flour into the measuring cup, which may basically add too much flour to the cake mix, resulting in a dry and thick cake.
If you can’t get unsalted butter, simply use salted butter and leave out the salt that the recipe asks for.
Check that the butter used in the cake mixture is just little colder than room temperature, but not frigid or heated.
The princess emulsion is what gives this cake its distinct taste, but if you don’t have it or can’t get it, you may skip it; nevertheless, the flavor will not be the same.
If you want to make your own princess emulsion, use 1 teaspoon vanilla essence, 1 teaspoon almond extract, and 1 teaspoon lemon extract. It will not be precisely the same, but it will suffice in a pinch.
Yes if you want the cake to be pink, but no if you don’t mind the cake not being pink.
Absolutely, the buttercream recipe yields enough to cover and fill a two-layer 8-inch cake, as well as enough to garnish it. If you don’t want a lot of buttercream or don’t intend on decorating the cake, you may easily reduce the recipe.
When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
If desired, the cake layers may be created ahead of time and frozen. Let the cooked cake to cool fully before wrapping it in plastic wrap and foil and freezing it for up to a month. Place the covered cake layers on the counter at room temperature to defrost thoroughly before removing the wrapper. Add icing after the cake has been defrosted.
Since this cake is topped and filled with cream cheese buttercream, it should be refrigerated in an airtight container in the refrigerator for up to 5 days.
I haven’t tried this recipe as cupcakes yet, but it should be good. Fill 2 cupcake pans (24 cupcakes) halfway with cupcake liners and fill with batter. Bake at 350°F for 20-25 minutes, checking for doneness halfway through.
I haven’t tried this recipe as cupcakes yet, but it should be good. Oil and flour a large bundt pan, then pour in the batter. Bake at 325 degrees F and check after 45-50 minutes, however the cake may need to bake longer.
This cake tastes best when served at room temperature. If the cake is cold, let it out for 20-30 minutes to get to room temperature before serving. Slices may also be microwaved for around 15 seconds.
Sure, this cake may be stacked as long as suitable supports are used, just like any other cake.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies used for this recipe:
- blending bowls
- Cups for measuring liquids
- Cups and spoons for dry measuring
- Spatula made of silicone
- Emulsion Princesses
- or deep pink gel food coloring
- Gel food coloring in neon pink, or
- Food coloring in the color red
- Stand mixer or hand electric mixer
- 8 cake pans, round
- Refrigeration racks
- a pair of oven mitts
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Scratch Pink Velvet Cake Recipe
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
For the cake:
- 2 cups regular flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted butter, room temperature but not hot
- 1 cup of milk (preferably whole milk)
- 1 teaspoon lemon juice
- 1 tablespoon white vinegar
- 1 tbsp vegetable oil (or canola oil)
- 2 teaspoons royal emulsion (If this is unavailable, replace 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 teaspoon lemon extract.)
- 6 egg whites, big
- 3 drops gel food coloring (red or pink)
For the buttercream:
- 1 cup unsalted butter, room temperature
- 1 cup salted butter. temperature in the room (Using half salted butter tastes better, but if you don’t have any, use unsalted and season with salt.)
- 1 (8 oz.) container room temperature cream cheese (1 block)
- 7 CUP CONFETTI SUGARS (may use an additional cups if needed)
- 1 teaspoon royal emulsion (If this is unavailable, replace 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 teaspoon lemon extract.)
- 2 drops red or pink gel food coloring (optional)
For the cake:
- Preheat the oven to 325 degrees F.
- Set aside two 8-inch round (2-inch-deep) cake pans that have been greased and floured.
- In a measuring cup, combine one cup of milk and one tablespoon of lemon juice. Set aside after stirring.
- Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.
- Add the milk and lemon juice combination, another cup of plain milk, the vinegar, oil, food coloring, princess emulsion (or extracts), and egg whites to a separate basin. Set away after thoroughly whisking.
- Check that the butter is approximately room temperature but not too hot. Slowly incorporate the butter (in bits) into the dry ingredients. If using a stand mixer, set it to low and leave it on while adding the butter pieces a little at a time, or use a hand mixer.
- Turn the mixer to medium-high after adding all of the butter and mixing until all of the flour is covered with the butter and the mixture is crumbly. It will be sand-like in texture. Stop mixing after all of the flour has been covered. Too much mixing will turn the mixture into a paste.
- Pour about one-third of the liquid mixture into the flour-butter mixture. On medium, mix until barely blended. Around 15-20 seconds.
- Pour in the remaining liquid mixture and stir until completely blended. Take care not to overmix. Several minutes of mixing the batter is excessive. Stop mixing after all of the ingredients have been well combined.
- Scrape the sides and bottom of the bowl with a rubber spatula. Blend for a further 10 to 15 seconds.
- Verify the color and, if necessary, add another drop or two of the gel food coloring. (Since the cake will become more golden brown and may overshadow a delicate light pink hue, the batter should be a touch brighter than you want the cooked cake to be.) Stir until the food coloring is fully integrated, but don’t overmix or the texture of your cake will suffer.
- Spoon the batter into the prepared pans and bake for 45-55 minutes at 325 degrees F. A toothpick put into the center of each layer should come out clean or with a few wet crumbs on it. After chilled, the cake layers will flatten somewhat.
- Place the cooked cake layers on wire racks to cool for 10-15 minutes before turning them out of the pans and allowing them to cool fully before applying frosting.
- After the cake has cooled, add the buttercream icing.
For the buttercream:
- In a large mixing basin, cream together the butter and cream cheese with an electric mixer on medium-high speed until creamy.
- Mix in three cups confectioners’ sugar on low until blended, then on medium until thoroughly combined.
- Mix in one tablespoon of milk on medium until combined.
- Mix in the remaining four cups confectioners sugar on low, then on medium until thoroughly combined.
- Mix in the food coloring (optional) and the princess emulsion (or extracts) on medium to medium-high until well combined.
- Examine the consistency. If it’s too thick, whisk in another tablespoon of milk. If it’s too thin, add another 1 cup confectioners sugar and stir well.
- After the required consistency is obtained, mix for four to five minutes on medium-high speed. The frosting will puff up and lighten somewhat in color.
You can also pop a slice in the microwave to warm up a bit.For other questions:Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer questions you may have about ingredients, substitutions, other pan sizes etc.Nutritional values are an estimate.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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What is pink velvet cake made of?
Pink Velvet: Despite its name, pink velvet cake has nothing in common with red velvet cake. The airy fluffy velvet texture is created by the meringue. Instead of chocolate, it contains a winning blend of vanilla and almond flavorings.
What’s the difference between pink velvet and red velvet cake?
Pink velvet cake is precisely the same as red velvet cake, with two exceptions. Pink velvet cake has no cocoa powder and is colored with pink food coloring rather than red. The flavor difference is minimal, but both cakes are fluffy, moist, and most importantly, wonderful!
What makes a velvet cake different from regular cake?
Cooks started adding cocoa powder to cake mix in the 1800s to soften the protein in the wheat. Formerly, cakes had a drier, crumblier texture. The addition of cocoa powder resulted in a lighter, fluffier cake, garnering it the moniker “velvet cake.”
What is pink cake made of?
Pink velvet cake has a vanilla taste. The pink hue is created with only a bit of pink food coloring, but you could also use natural colorings such as strawberry or raspberry emulsion to get that gorgeous pink color without using any artificial colors.
What does pink velvet taste like?
The pink velvet drink is defined as a creamy and sweet espresso with red velvet and cream cheese undertones.
How many drops of food coloring to make pink cake?
I used 6-7 drops of red food coloring to get a delicate pink tint. If you have pink food coloring on hand, you may also use that. You may use as much or as little food coloring as you want depending on the hue you desire.
Why do you put vinegar in red velvet cake?
A classic red velvet cake is significantly more sophisticated than a chocolate cake colored red. The crimson undertones in the cocoa powder are naturally brought out by the buttermilk and vinegar, giving the cake a red colour. They also help to break down the gluten in wheat, resulting in a softer cake.
What makes Devil’s food cake different?
The reality is that using cocoa powder and a touch more baking soda makes Devil’s food cake richer, darker, and fluffier. The additional baking soda in a Devil’s food cake raises the pH level of the baked item, resulting in more bubbles throughout the baking process.
Why is red velvet cake so expensive?
The recipe calls for a large number of components in modest quantities. The frosting—if cream cheese is used—is a pricey ingredient in and of itself. It tastes amazing when cooked from scratch without the use of a premix. Because of its rarity, it is costly.
Why does red velvet cake taste so good?
The cake’s crimson hue is caused by a chemical reaction between chocolate and acid. Natural chocolate has a high acidity that complements the baking soda and buttermilk. The cocoa gives the cake a velvety texture as well as a lovely chocolate taste.