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Updated on March 18, 2026 by · This post may contain affiliate links · 166 Comments

Pink Velvet Cake

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Homemade Pink velvet cake covered in a thick layer of stabilized whipped cream and fresh raspberries. If you loved my white velvet buttermilk cake and my red velvet cake, this is the cake for you. This pretty pink cake is perfect for Valentine's Day. 

slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate

What does pink velvet cake taste like?

Pink velvet cake is a vanilla-flavored cake. The pink color comes from just a touch of pink food coloring although you could use natural colorings like strawberry or raspberry emulsion to get that pretty pink color without any artificial colors. 

I like to use a liquid pink food coloring instead of a gel because it mixes into the milk/egg mixture better than a gel which can leave behind a few specks. If all you have is gel food coloring then mix it with a teaspoon of warm water and stir well before adding it into your cake batter. 

pink velvet cake layer showing the crumb

three layers of pink velvet cake with whipped cream in between the layers

How do you make a pink velvet layer cake?

Making a layer cake doesn't have to be hard. Follow these simple steps to making a beautiful pink velvet layer cake. 

  1. Bake your pink velvet cake layers and let them cool
  2. Trim off the dome and the brown sides of the cake if you want your cake slice to be really pretty
  3. Make your stabilized whipped cream
  4. Place your first layer of cake onto your cake board or plate
  5. Use an offset spatula to spread a layer of whipped cream on top of the cake then place your second layer of cake on top of the whipped cream. Repeat with the final layer of cake. 
  6. Spread a thin layer of whipped cream all over your cake and then put the whole cake into the freezer for 10 minutes
  7. Spread a final layer of whipped cream on top of the cake
  8. Use a bench scraper to make the sides straight and an offset spatula to make the top flat
  9. Optional: use a cake comb to make the sides more interesting
  10. Finish the cake design with some swirls of whipped cream on top using a 1M piping tip and finish with some fresh raspberries. 
pink velvet cake frosted in stabilized whipped cream with fresh raspberries on top

If you want to learn more about the basics of stacking and frosting a cake you can check out this tutorial on making your first cake. 

how to make a cake tutorial

What makes a cake velvet cake?

A lot of people ask what makes a cake a velvet cake. The answer is in the texture of the cake. Velvet cakes make use of buttermilk and sometimes vinegar that reacts with baking soda to create a delicious velvet-textured cake. 

Buttermilk is one of those magical ingredients that really adds tenderness to baked goods. It also leaves behind a slightly tangy flavor that cuts down on the sweetness of a cake. 

slice of pink velvet cake on a white plate in front of pink velvet layer cake in the background

What makes velvet cake so moist?

Velvet cakes are super moist because of the buttermilk and the oil. No need for simple syrup, these cakes stay moist for days. 

Don't have buttermilk? It's ok! You can substitute buttermilk for 10 ounces of milk with 2 Tablespoons of white vinegar or lemon juice added. Stir and let sit for 5 minutes then add it to your recipe. 

Pink velvet cake with stabilized whipped cream should be stored in the refrigerator because of the dairy in the whipped cream but cold cake doesn't taste so great. I take my cake out of the fridge for about an hour or two before it will be served to give the cake a chance to warm up. 

three slices of pink velvet cake on white plates shot overhead

Other velvet cake recipes you might enjoy

Black Velvet Cake
Authentic Red Velvet Cake With Cream Cheese Frosting
White Velvet Cake With Ermine Frosting
Green Velvet Cake

Cake Batter and Frosting Calculator

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Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate

Pink velvet buttermilk cake recipe

Homemade pink velvet cake gets its flavor and velvety texture from buttermilk. The stabilized whipped cream and fresh raspberries add a touch of sweetness. A moist, tender cake that is great for any special occasion. This recipe makes three 6"x2" tall cakes.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 cups
Calories: 656kcal
Author: Liz Marek

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Paddle Attachment

Ingredients

Pink Velvet Cake Ingredients

  • 13 oz cake flour
  • 12 oz granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 5 oz egg whites room temperature
  • 4 oz vegetable oil
  • 10 oz buttermilk room temperature or slightly warm
  • 6 oz butter unsalted and softened
  • 2 teaspoon vanilla
  • 2 drops electric pink food coloring

Stabilized Whipped Cream

  • 24 ounces Heavy whipping cream
  • 4 ounces powdered sugar
  • 2 teaspoons powdered gelatin
  • 1 Tablespoon cold water
  • 1 teaspoon vanilla extract
  • 1 teaspoon heavy whipping cream
  • 1 cup fresh raspberries (optional) garnish
US Customary - Metric

Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.
    Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  • Prepare two three 6"x2" cake pans with cake goop or another preferred pan spray. Fill your pans about ¾ of the way full of batter. 
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 
  • Combine ½ cup of the milk and the oil together and set aside. 
  • Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside. 
  • Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse. 
  • Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 
  • Scrape down the sides again to make sure everything has incorporated then pour into prepared pans.
    Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. 
    IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 
  • Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting. 

Stabilized Whipped Cream

  • Sprinkle your gelatin over the water and let bloom for 5 minutes. 
  • Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.
    After dissolving your gelatin, add in 1 teaspoon of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
  • In a cold mixing bowl, whip your heavy cream to soft peaks
  • Add in your powdered sugar and vanilla and mix until combined
  • Turn your mixer down to low and drizzle in your gelatin and mix until whipped cream forms stiff peaks. Do not over-mix or your whipped cream will turn into butter.

Video

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 

Nutrition

Serving: 1serving | Calories: 656kcal | Carbohydrates: 62g | Protein: 7g | Fat: 43g | Saturated Fat: 29g | Cholesterol: 111mg | Sodium: 410mg | Potassium: 226mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1233IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
Tried this recipe?Let us know how it was!

 

 

 

More Cake Recipes for Holidays

About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.

Reader Interactions

Comments

  1. Joanna Duran says

    5 stars
    Great cake, so smooth and beautiful.
    But my question is in relation to the mixer you are using. What type is it? I have used many a mixer including those in bakeries, but I don't ever recall seeing one quite like the one you have.

    Reply

  2. MJ says

    Can the iced cake be frozen?
    Sounds YUMMY!

    Reply

    • The Sugar Geek Show says

      Yes you can freeze an iced cake and defrost for 24 hours in the fridge before serving

      Reply

  3. Holly says

    What are the best cake pans in your opinion please ?

    Reply

    • The Sugar Geek Show says

      I really like fat daddio and magic line pans

      Reply

  4. Gayle Yu says

    Can the cake be covered in ganache and fondant? will it hold the weight? Love your recipes btw ?

    Reply

    • The Sugar Geek Show says

      Yes you can use this cake for anything, just make sure the cake is chilled for easier handling since it is delicate

      Reply

  5. Priyanka says

    Plz can you tell if i want to make only 1 6" cake can i halve the ingredients . Will it work?

    Reply

    • The Sugar Geek Show says

      Yes you can half the recipe

      Reply

      • Bea says

        5 stars
        I am so MAD at you! I found this recipe & have made it almost weekly for first one then another. Now I think I'm addicted to eating it....lol..it's so delicious, fluffy & the whipped cream is my favorite thing to. Thank you so much!!

      • The Sugar Geek Show says

        Haha sorry about that 😀

  6. Fiorefer says

    Hi, I don't see the vinegar in this recipe.

    Reply

    • The Sugar Geek Show says

      There isn't any vinegar in this recipe 🙂

      Reply

  7. Macy says

    Hey could I use a buttercream instead of the whipped cream?

    Reply

    • The Sugar Geek Show says

      Absolutely 🙂

      Reply

  8. Nilda Jacobe says

    Hi Liz, been watching your youtube channel, as well as following you on instagram. My question is can I used pasteurised egg whites?Thanks

    Reply

    • The Sugar Geek Show says

      Yes you can. 1 egg white = 1 ounce

      Reply

  9. Marti Scruggs says

    Hi Liz, are the measurements for the stabilized whipped cream correct, specifically, 1 T water to 2 teaspoons gelatin? I've tried it a couple times with no success. Probably something I am doing, but would appreciate your input.

    Reply

    • The Sugar Geek Show says

      What are you having issues with? I just made this and those were the measurements I used 🙂

      Reply

    • Jane says

      I had the same problem. Also my brother said the cake tasted like flour but I followed all the directions.

      Reply

      • The Sugar Geek Show says

        Perhaps you didn't bake it long enough

  10. Olanrewaju zainab says

    Hello,I love dat cake back but I have a small experience on it,I know how to do d cake but I want to learn more in different style.

    Reply

  11. N says

    Hi
    I don’t think we sell cake flour. What can I replace it with?? Is it self raising flour?

    Reply

    • The Sugar Geek Show says

      There is not a replacement for cake flour for this particular recipe because of the reverse creaming method. If you are in the UK you can search for Shipton Mills soft cake flour online. Cake flour has a protein level of 5%-8% so you can also search for low protein cake flour. All purpose flour has a protein level of 10% or more so it wont work for a cake recipe. The texture will be more like cornbread

      Reply

  12. Alexis says

    5 stars
    Good Morning,
    I would like to use your recipe for cupcakes, but i'm unsure of the conversion to figure out how many cupcakes it'll make. Do you have a suggestion?
    Thank you!

    Reply

    • The Sugar Geek Show says

      I don't know exactly how many cupcakes this will make. Probably around 24

      Reply

  13. KELLEY says

    This sounds lovely! Would you recommend any changes for high altitude? I'm at a mile high:)
    thank you always and forever for sharing so much awesome knowledge with all of us!

    Reply

    • Laura Estep says

      I can't wait to try your cake and frosting recipes. They look absolutely amazing and I will be trying these with my 8year granddaughter that loves to help me in the kitchen anytime I'm in there

      Reply

  14. iza says

    5 stars
    Love U for metric version of ingredients 😀

    This Cake is sooooo cooooool 😛 ;P

    Reply

  15. Fatima Reis says

    Hell Liiz, thanks for this lovely recipe. I love cakes with whipped cream. I could not find the card for the metric
    system. Could you please indicate where the card can be found? I appreciate. Cheers all the way from S. Paulo, Brasil.

    Reply

    • The Sugar Geek Show says

      You can change the measurements to metric by going to the bottom of the recipe card and clicking the option that says "metric"

      Reply

      • Irene says

        Look at bottom of ingredient list for Metric conversion

4.90 from 141 votes (115 ratings without comment)

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