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.
↓ Recipe ↓ Video Print Recipe
Total Time: 40 mins
Serves: 12 servings
slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate

Pink velvet cake is fluffy, moist and has a velvety crumb that melts in your mouth

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

Did You Make This Recipe?Leave a rating and tell me how it went!
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.
5 from 9 votes
Print Rate
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 40 mins
Serves: 12 servings
Calories: 656kcal

Ingredients

Pink Velvet Cake Ingredients

  • 14 oz (397 g) cake flour
  • 12 oz (340 g) granulated sugar
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 5 oz (142 g) egg whites room temperature
  • 4 oz (113 g) vegetable oil
  • 10 oz (284 g) buttermilk room temperature or slightly warm
  • 6 oz (170 g) butter unsalted and softened
  • 2 tsp vanilla
  • 2 drops electric pink food coloring

Stabilized Whipped Cream

  • 24 ounces (680 g) Heavy whipping cream
  • 4 ounces (113 g) powdered sugar
  • 2 teaspoons (14 g) powdered gelatin
  • 1 Tablespoon cold water
  • 1 teaspoon vanilla extract
  • 1 teaspoon heavy whipping cream
  • 1 cup fresh raspberries (optional) garnish

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Paddle Attachment

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 3/4 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 1/2 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 tsp 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.

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 (33%) | Carbohydrates: 62g (21%) | Protein: 7g (14%) | Fat: 43g (66%) | Saturated Fat: 29g (145%) | Cholesterol: 111mg (37%) | Sodium: 410mg (17%) | Potassium: 226mg (6%) | Fiber: 1g (4%) | Sugar: 39g (43%) | Vitamin A: 1233IU (25%) | Vitamin C: 1mg (1%) | Calcium: 115mg (12%) | Iron: 1mg (6%)

 

 

 

111 comments on “Pink Velvet Cake

  1. Ok, thank you, The Sugar Geek Show, it’s a common one in my area. I might give it a go and it it doesn’t deliver the soft pink I love about this I could order the one you suggested. Thanks again. I’m going to attempt for my daughters upcoming birthday since our world is shutting down and I won’t be able to find a baker to get one done for us. Wish me luck! It’s not the baking that scares me, it’s having the stamina following and recovering from 2 back surgeries less than a week apart. ??

  2. Can the stablized whipped cream be made ahead of time? Or does it need to be made right before you ice the cake?

  3. I usually don’t make butter based cakes because I prefer to use whipped cream frosting (I usually opt for oil based Sponge cakes). But your recipes look so good I’ve been wanting to try this pink velvet cake out. My question is, how do you get the perfect consistency for serving once you take it out of the fridge? (I know most cakes need to be served at room temp to get back the soft fluffy texture), but how does that work when you have whipped cream frosting – which doesn’t do the best at long hours out of the fridge ??

    1. Whipped cream can be left at room temperature for up to 4 hours which is plenty of time for the cake to soften to room temperature again 🙂 I usually slice my cakes while slightly chilled because it’s easier to cut and then let them warm up on the plate. They also warm up faster when the slices are cut.

  4. Hi Liz !

    I love your recipes they always turn out great and they’re so easy to make !

    I just wanted to know if tjis recipe can be used to make cupcakes! And any changes you think i should make for
    cupcakes ?

    Thank you!

    1. I usually leave the oil out of the recipe and bake at 350ºF instead of 335ºF. Make sure not to over-fill the cupcake liners. Only 2/3 of the way full

  5. My cake turned brown up to the center, no trace of pink. What happened?

    1. Most likely your batter was not mixed correctly or there was a measurement off somewhere. Make sure all your ingredients are room temperature (like the eggs and milk) so that they mix together properly

  6. Hello Lizz, can i use carton egg whites? Thank you.

  7. 5 stars
    I love looking at your shows on YouTube. I wanted to make this recipe or your white velvet recipe for Mother’s Day. Can you used this recipe for cupcakes? If so, what would I need to make this possible? Thank you and have a blessed and safe day?

    1. I have heard you can replace cake flour with AP flour and they turn out great for cupcakes but I haven’t tested this 🙂

  8. I made this cake minus the food coloring. It can out perfect in every way. My husband raved over it so much that I made it again the next weekend. The second time the cake was perfect but I over whipped the icing. He actually liked the mess up better. My head was so pumped up, I decided to make it for my husband’s bday party tomorrow. I’m not sure what happened, but one layer fell when I took it out of the oven🤦‍♀️ I also added fresh strawberries to the middle filling. All in all I still give this recipe 5⭐

  9. How much exactly is 5oz of egg white or also can I use the entire egg if the colour doesnt matter?

  10. Hi Liz! This is a reply to my cupcake question and you suggested leaving the oil out of the recipe. So during the “velvet stage” after the butter/ flour turns into sand like texture i are only milk and mix for 2 minutes.

    Does leaving the oil out make it less soft ?

    Thanks for your reply! ❤️

  11. Hi Liz

    Instead of (3) 6” cake pans, can I bake it in (2) 6” tall cake pans?

  12. Hi, I’d love to make this but I don’t have a scale, plus I am totally confused by volumn and mass. Can I just measure the ounces like regular cups, you know, 4 ounces s half a cup? Thanks!
    Arlette – numbers illiterate 🙂

  13. Hi Liz,

    The recipe looks great, however, because I like in the UK, the only flour available for baking here is AP/ plain flour, can I use that instead?

    Thanks,
    Liz

  14. 5 stars
    I made this today and it is SO light and fluffy and delicious. I almost feel like I will never bother with vanilla or yellow cake again lol. The buttermilk, egg whites and oil make a big difference IMO. Absolutely loved this and am going to make white velvet next and try with easy buttercream.

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