There’s something undeniably magical about slicing into a cake and revealing a vibrant, unexpected color. While red velvet gets a lot of love, its charming cousin, the pink velvet cake, is a true showstopper. This isn’t just a red velvet cake dyed pink; it’s a completely different experience. With a delicate, tender crumb and a bright, citrus-kissed vanilla flavor, this cake is perfect for birthdays, baby showers, Valentine’s Day, or any day that needs a touch of whimsical elegance. Paired with a tangy and ridiculously creamy cream cheese buttercream, it’s a dessert that tastes every bit as good as it looks.
Why make this recipe
This Pink Velvet Cake recipe is a guaranteed crowd-pleaser that will have everyone asking for the recipe. Here’s why you’ll fall in love with it:
- Unique, Tender Texture: We use the reverse creaming method, where butter is blended into the dry ingredients first. This creates an incredibly soft, fine, and velvety crumb that practically melts in your mouth.
- Subtle, Complex Flavor: Forget mild chocolate. This cake shines with a bright flavor profile thanks to Princess emulsion—a delightful blend of vanilla, citrus, and almond. It’s a sophisticated taste that feels both familiar and new.
- Stunning Visual Appeal: Let’s be honest, a beautiful pink cake is just plain fun! It’s the perfect centerpiece for any celebration and looks fantastic in photos.
- The Ultimate Cream Cheese Frosting: This isn’t just any frosting. By combining both salted and unsalted butter with cream cheese, you get the perfect balance of tangy, sweet, and rich. It’s fluffy, stable, and the ideal partner for the delicate cake.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cup sugar
- 1 cup unsalted butter, almost room temperature but not warm
- 1 1/2 cups milk (preferably whole milk)
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1 tablespoon vegetable oil (or canola oil)
- 2 1/2 teaspoon princess emulsion
- 6 large egg whites
- 3 drops red or pink gel food coloring
- 1 cup unsalted butter, room temperature (room temp)
- 1 cup salted butter, room temperature
- 1 (8 oz.) package cream cheese, room temperature (1 block)
- 7 cups confectioner’s sugar (may use an additional cup if needed)
- 1 1/2 teaspoon princess emulsion
- 1-2 tablespoon milk
- 2 drops pink or red gel food coloring (optional)
How to make Pink Velvet Cake
This recipe uses a special mixing method for the perfect texture. Follow these steps closely for a flawless cake!
Step 1: Preheat your oven to 325°F. Thoroughly grease and flour two 8-inch round cake pans. In a measuring cup, stir the lemon juice into 1 cup of the milk to create a homemade “buttermilk” and set it aside for a few minutes to curdle.
Step 2: In the bowl of a stand mixer or a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking soda, baking powder, and salt.
Step 3: In a separate medium bowl, whisk together all the wet ingredients. Combine the milk and lemon juice mixture, the remaining 1/2 cup of plain milk, white vinegar, vegetable oil, princess emulsion, gel food coloring, and the egg whites. Whisk until everything is well combined.
Step 4: Now for the reverse creaming method! With your mixer on low speed, add the slightly-cool butter to the dry ingredients one chunk at a time. Continue mixing until the mixture resembles coarse, sandy crumbs and all the flour is coated. Be careful not to overmix it into a paste.
Step 5: Pour about one-third of the wet ingredient mixture into the flour-butter mixture. Mix on medium speed for about 15-20 seconds, just until combined. Add the remaining liquid and mix again just until the batter is smooth and uniform. Scrape down the sides and bottom of the bowl and give it one final mix for about 10 seconds.
Step 6: Check your batter’s color. It should be a little brighter than you want the final cake to be, as the color will mellow slightly during baking. If needed, add another drop of gel food coloring and mix briefly to incorporate.
Step 7: Evenly divide the batter between your two prepared pans. Bake for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the cake layers cool in their pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely.
Step 8: To make the buttercream, beat the room temperature butters (salted and unsalted) and the cream cheese in a large bowl with an electric mixer on medium-high speed until smooth and creamy.
Step 9: With the mixer on low, gradually add in 3 cups of confectioner’s sugar. Once incorporated, add 1 tablespoon of milk and mix. Then, slowly add the remaining 4 cups of confectioner’s sugar, mixing on low until it’s combined, then increasing the speed to medium.
Step 10: Add the princess emulsion and optional pink food coloring. Beat the frosting on medium-high speed for a full 4-5 minutes. This is key to making it light, fluffy, and voluminous. If the frosting is too thick, mix in another tablespoon of milk. If it’s too thin, add more confectioner’s sugar, 1/2 cup at a time.
Step 11: Once the cake layers are completely cool, level them if needed and assemble your cake. Frost the layers and the outside of the cake with your fluffy pink buttercream.
How to serve Pink Velvet Cake
For the best flavor and texture, serve this Pink Velvet Cake at room temperature. The cold can dull the flavor and harden the buttercream and cake crumb. A slice is perfect on its own, but it also pairs beautifully with a hot cup of coffee, a cold glass of milk, or even a scoop of vanilla bean ice cream. For an extra touch of flair, garnish with festive sprinkles, white chocolate shavings, or fresh raspberries before serving.
How to store Pink Velvet Cake
Due to the cream cheese frosting, this cake must be stored in the refrigerator. Place the cake in an airtight cake carrier or cover it loosely with plastic wrap. It will keep well in the fridge for up to 4-5 days. For the best experience, be sure to remove the cake from the refrigerator about 30-60 minutes before serving to allow it to come to room temperature. You can also freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then foil for up to 3 months.
Tips to make
- Use Room Temperature Ingredients: For the smoothest batter and fluffiest frosting, make sure your butter, cream cheese, and egg whites are all at room temperature. The one exception is the butter for the cake batter, which should be slightly cool to the touch for the reverse creaming method to work perfectly.
- Don’t Overmix the Batter: The key to a tender velvet cake is a gentle hand. Once you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops gluten and will result in a tough, dense cake.
- Gel Food Coloring is Best: Gel food coloring provides a vibrant, concentrated color without adding extra liquid to the batter, which can alter the texture. A few drops are all you need for a beautiful pink hue.
- Whip That Frosting: Don’t skip the final step of whipping the buttercream for 4-5 minutes. This incorporates air, making the frosting incredibly light, fluffy, and easy to spread.
- What is Princess Emulsion?: This is a baker’s secret weapon! It’s a flavorful emulsion combining vanilla, lemon, and almond extracts. If you can’t find it, you can substitute with 2 teaspoons of vanilla extract and 1/2 teaspoon of almond extract.
FAQs About Pink Velvet Cake
What is the difference between red velvet and pink velvet cake?
The main difference is the flavor. Traditional red velvet cake has a subtle buttermilk and cocoa flavor. This pink velvet cake recipe has no cocoa; its flavor is a bright and aromatic blend of vanilla, citrus, and a hint of almond from the princess emulsion.
Can I substitute the princess emulsion?
Absolutely! While princess emulsion gives the cake its signature flavor, you can achieve a delicious result without it. For the cake, use 2 teaspoons of high-quality vanilla extract and 1/2 teaspoon of almond extract. For the frosting, use 1 1/2 teaspoons of vanilla extract.
Can I make this recipe into cupcakes?
Yes, this batter works wonderfully for cupcakes! Line a muffin tin with paper liners and fill them about 2/3 full. Bake at 325°F for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. This recipe should yield about 24 cupcakes.
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Final Thoughts
This Pink Velvet Cake is more than just a dessert; it’s a celebration on a plate. The incredibly tender crumb and bright, unique flavor set it apart from any other cake you’ve tried. It takes a little extra care, but the payoff is a stunning, delicious masterpiece that is perfect for making any occasion feel extra special. So preheat your oven, grab your pink food coloring, and get ready to bake a cake that will win hearts and taste buds!
Print
Best Pink Velvet Cake Recipe with Cream Cheese Frosting
- Total Time: 75 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A recipe for a soft, pink velvet cake with a creamy princess emulsion-flavored buttercream frosting.
Ingredients
For the Cake:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cup sugar
1 cup unsalted butter, almost room temperature
1 1/2 cups whole milk, divided
1 tablespoon lemon juice
1 teaspoon white vinegar
1 tablespoon vegetable or canola oil
2 1/2 teaspoon princess emulsion
6 large egg whites
3 drops red or pink gel food coloring
For the Buttercream:
1 cup unsalted butter, room temperature
1 cup salted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
7 cups confectioner’s sugar
1 1/2 teaspoon princess emulsion
1–2 tablespoon milk
2 drops pink or red gel food coloring (optional)
Instructions
- Step 1: Preheat oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.
- Step 2: To make the buttermilk, add one tablespoon of lemon juice to one cup of milk, stir, and set aside.
- Step 3: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Step 4: In a separate bowl, whisk together the milk and lemon juice mixture, the remaining 1/2 cup of plain milk, vinegar, oil, food coloring, princess emulsion, and egg whites.
- Step 5: Add the almost room temperature butter in chunks to the dry ingredients. Mix on low speed until the mixture is crumbly with a sand-like texture.
- Step 6: Pour about one-third of the liquid mixture into the flour and butter mixture. Mix on medium speed for 15-20 seconds until just combined.
- Step 7: Pour in the rest of the liquid mixture and mix again until well combined, being careful not to overmix.
- Step 8: Scrape the sides and bottom of the bowl with a rubber spatula and mix for another 10-15 seconds. Add more food coloring now if a deeper pink is desired.
- Step 9: Pour the batter evenly into the prepared pans and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 10: Let the cake layers cool in the pans on wire racks for 10-15 minutes, then turn them out onto the racks to cool completely before frosting.
- Step 11: To make the buttercream, add the room temperature butters and cream cheese to a large mixing bowl and beat with an electric mixer on medium-high speed until creamy.
- Step 12: Add three cups of confectioner’s sugar and mix on low until incorporated, then on medium until well mixed.
- Step 13: Add one tablespoon of milk and mix on medium until incorporated.
- Step 14: Add the last four cups of confectioner’s sugar and mix on low, then on medium until well mixed.
- Step 15: Add the optional food coloring and the princess emulsion, then mix on medium to medium-high until well mixed.
- Step 16: Check the consistency. If it’s too thick, add another tablespoon of milk. If it’s too thin, add more confectioner’s sugar.
- Step 17: Once the desired consistency is reached, mix on medium-high speed for about four to five minutes until the icing becomes fluffy and lightens in color.
- Step 18: Frost the cooled cake layers with the buttercream.
Notes
The batter should be a bit brighter than you want the final cake, as the color will dull slightly during baking.
Be careful not to overmix the batter, as this will negatively affect the cake’s texture.
The cake layers will flatten a bit once they are cooled.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American