Pink Velvet Cake Recipe

a partially eaten slice of pink velvet cake on a white plate with a fork.

Course: Cake, Dessert

Cuisine: American

Prep Time: 45

Cook Time: 35

Chill Time: 2 20

Total Time: 3 40

Servings: slices

Calories: 717kcal

Author: Becky Hardin

This pink velvet cake is a fun, kid-friendly Valentine’s Day dessert that upgrades boxed cake mix with buttermilk and vinegar for a super tender texture. Neon pink gel food coloring makes it extra festive, and the tangy cream cheese frosting keeps it balanced.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
2 8-inch Round Cake Pan(s)
Hand Mixer
Piping Tip Set

Ingredients

For the Cake

26.5 ounces white cake mix (2 boxes)*
1½ cups buttermilk room temperature
3 large eggs room temperature
½ cup vegetable oil
1 tablespoon white vinegar **
2 teaspoons pure vanilla extract
1-2 drops pink gel food coloring ***

For the Cream Cheese Frosting:

8 ounces cream cheese room temperature (1 brick)
¾ cup unsalted butter slightly melted (1½ sticks)
1 tablespoon pure vanilla extract
5 cups powdered sugar
1-2 drops pink gel food coloring

Instructions

Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.
Place the cake mix in a large bowl and set aside.
26.5 ounces white cake mix
In a medium bowl, using a hand mixer, beat the buttermilk, eggs, vegetable oil, white vinegar, vanilla extract, and pink gel food coloring together on low speed just until mixed.
1½ cups buttermilk, 3 large eggs, ½ cup vegetable oil, 1 tablespoon white vinegar, 2 teaspoons pure vanilla extract, 1-2 drops pink gel food coloring
Pour the wet mixture into the cake mix and beat on a low speed just until mixed. Use a spatula to scrape down the sides of the bowl.
Divide the cake batter evenly between both prepared cake pans (about 691 grams per pan).
Bake in the preheated oven for 33-35 minutes, or until a toothpick inserted in the middle comes out clean.
Remove the cakes from the oven and let them cool in the pans for 15 minutes before removing and cooling completely on wire racks.
Once cakes have cooled to room temperature, wrap each cake layer separately in food-safe plastic wrap and refrigerate for at least 2 hours.
Make the cream cheese frosting: In a large bowl, beat the cream cheese, butter, and vanilla extract on high speed until smooth, about 2 minutes. Beat in the powdered sugar until smooth, about another 2 minutes.
8 ounces cream cheese, ¾ cup unsalted butter, 1 tablespoon pure vanilla extract, 5 cups powdered sugar
Once the cakes have chilled, use a large serrated knife to cut the dome tops off both cakes so they both have a flat top.
Place a thin layer of frosting (about 2 tablespoons) in the middle of a cake board or cake plate then place one cake (cut side facing up) on top of that frosting.
Add a generous layer of frosting on top of that first layer of cake then place the second layer of cake (bottom facing up) on top of the first layer of cake.
Frost a thin layer of frosting around the top and sides of the cake to crumb coat. Use a tool like a cake scraper to smooth the icing out.
Place the lightly frosted cake in the freezer for 10 minutes so the first layer of frosting firms up a bit.
Remove cake from freezer and apply the second layer of frosting. Spread this layer as smoothly as you can using the cake scraper.
Take the remaining frosting and color it pink. Place 1 cup of pink frosting in an icing bag fitted with a small star tip and pipe a heart on the top of the cake in the middle. Then, pipe small stars around the bottom outer edge of the cake.
1-2 drops pink gel food coloring
With the remaining pink frosting, place it in an icing bag fitted with a small round tip and frost circles around the top of the cake. Don’t pipe the circles too close to the edge, or they may drip down the sides of the cake.
Place the cake back into the freezer for about 10 minutes just to firm up those icing details.

Notes

*You can use yellow or vanilla cake mix, but the color may not turn out as vivid.

**The vinegar enhances flavor and helps keep the cake soft--you won’t taste it.

***For this vivid pink, I used Chefmaster Liqua-gel in the color Neon Pink. You can use water-based food coloring, but the pink will be more muted.

Tips:

Room temperature ingredients mix more easily and have a lighter texture
Add food coloring a drop at a time and mix well to avoid streaks.
The cake color will deepen slightly as it bakes, so stop adding color once the batter looks bright pink.
Fill each pan about ⅔ full for even baking.
Cakes are done when the edges pull away, and the center springs back when pressed.
Chill cake layers to make them easier to level and frost with fewer crumbs.
Avoid overmixing frosting, or it will become too soft.
If the frosting or piping bag warms up, chill for 10-15 minutes before continuing.
I used a Wilton 32 tip for the heart and a Wilton 12 tip for the border.
Don’t worry about perfect piping--the design is forgiving and still looks festive.

Make-Ahead: This cake is easy to make ahead. Bake and chill the cake layers up to 2 days in advance, or fully assemble the cake a day before serving.

Storage: Store pink velvet cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition