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.
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.
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.
- Bake your pink velvet cake layers and let them cool
- Trim off the dome and the brown sides of the cake if you want your cake slice to be really pretty
- Make your stabilized whipped cream
- Place your first layer of cake onto your cake board or plate
- 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.
- Spread a thin layer of whipped cream all over your cake and then put the whole cake into the freezer for 10 minutes
- Spread a final layer of whipped cream on top of the cake
- Use a bench scraper to make the sides straight and an offset spatula to make the top flat
- Optional: use a cake comb to make the sides more interesting
- Finish the cake design with some swirls of whipped cream on top using a 1M piping tip and finish with some fresh raspberries.
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.
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.
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.
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
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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
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
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
Nutrition
Lauren says
Look into cake bands..there are several different makers. I just ordered some off Amazon...you are able to totally remove the need for trimming the dome and the dark sides. I didn’t know anything about bands until recently, but now my life is forever changed❤️?
The Sugar Geek Show says
I know about them, I just don't like using them but to each their own 😀
Chris says
This looks and sounds delicious! Any recommendations for gluten free? Will almond flour or coconut flour work?
The Sugar Geek Show says
For gluten free I would use a good gluten free flour mix like bobs red mill 1:1 baking mix
Judy Caputo says
This cake is beautiful. I think has bake sale possibilities. Our garden club is having a Rummage/Craft/Bake Sale in March. I have been looking for some different recipes to make for the bake sale. I wonder, could a white cake mix be used instead of making the cake from scratch?
The Sugar Geek Show says
If you used white cake mix that would be a completely different recipe. You would literally be replacing every ingredient so I'm not sure what you're asking 🙂 If you want to bake with a white cake mix you can but it won't be this recipe.
Sherry says
Can this be made in two 8”pans ?
The Sugar Geek Show says
Yes you can use two 8" pans instead of 6" pans
Cindy says
Can we use almond milk instead of buttermilk ?
The Sugar Geek Show says
I think you could but you would have to add two Tablespoons of white vinegar to the milk
Olivia says
Has anyone converted this to cups and would you please share that? I have found different amounts when looking up conversions.
The Sugar Geek Show says
For the best results, recipes should be measured with a scale or you might waste precious ingredients. Here is my video on how and why I use a kitchen scale. https://sugargeekshow.com/news/digital-kitchen-scale/
glady mills says
beautiful cake ....lots to do though...good thing ....i can save calories by just watching and wishing
La Donna Hawkins says
The lady that can't get cake flour if you will call me I will mail you some. 864-642-8966
Maddie says
Is it possible to use flavored gelatin in the whip cream?
The Sugar Geek Show says
I think you could but it's probably easier to just add flavoring to the whipped cream
Nair Godfried says
I made this cake for my moms birthday... it was a HUGE hit. the only down thing is that I ran out of my cakeflour boxes. So I'll be ordering back so I could keep up with your recipess wich I soooooooo love. I tried making cupcakes with a little batter but they shrunk too much... so i thought maybe the batter is not good for cupcakes. but We ate them anyways... DELISHHH
Amy says
For vegetarians, what do you recommend for stabilizing whipped cream that isn't gelatin? Why is stabilizing whipped cream necessary?
The Sugar Geek Show says
Here are a bunch of ways to stabilize whipped cream. Whipped cream will melt after a day or so in the fridge so stabilizing just allows it to keep its shape. https://sugargeekshow.com/recipe/stabilized-whipped-cream/
Judi Burgess says
Hi What is cake flour please?? I use Edmonds High grade Premium New Zealand High grade flour it is all natural no additives is that the same as cake flour??? Regards Judi
The Sugar Geek Show says
Hi Judi, Cake flour is low protein or soft flour of 9% protein or less. You can but it online or at a restaurant supply near you. Your local cake decorating shop might also know where to buy some.
Annie D says
Hi Liz! Quick question... if I need an 8" should I just double the recipe or do I need more batter?
The Sugar Geek Show says
It depends on how many 8" cakes you need
Judi Burgess says
Many thanks for that info. I am just making the cake using our flour so here's hoping it goes well. Also reading through the recipe it says to add the oil and milk mixture but it doesn't say when to add the remaining milk egg whites and pink colouring so I have just added it after I have mixed the mixture for two minutes so hoping that is correct. Regards Judi
The Sugar Geek Show says
It does say. You combine the eggs and the milk and then that is the egg mixture that you add in after mixing the milk/oil mixture for two minutes.
Sarah says
Could I use McCormick’s neon pink coloring as a substitute for the electric pink coloring and still get the same soft pink color?
The Sugar Geek Show says
Im not familiar with that brand so I can't say for sure but you could give it a try
Sarah Smith says
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. ??
The Sugar Geek Show says
Ah, don't push yourself too hard. Kids love a cake made with love. Stay safe out there 🙂
Kirstin says
Can the stablized whipped cream be made ahead of time? Or does it need to be made right before you ice the cake?
The Sugar Geek Show says
It needs to be made right before you use it because once the gelatin sets, it won't be spreadable consistency anymore
Crystal says
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 ??
The Sugar Geek Show says
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.
Ashley says
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!
The Sugar Geek Show says
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
Miss says
My cake turned brown up to the center, no trace of pink. What happened?
The Sugar Geek Show says
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
Keni says
Hello Lizz, can i use carton egg whites? Thank you.
The Sugar Geek Show says
Yes you can
Jarina Branch says
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?
Elizabeth Marek says
I have heard you can replace cake flour with AP flour and they turn out great for cupcakes but I haven't tested this 🙂
Ann says
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⭐
Sara says
How much exactly is 5oz of egg white or also can I use the entire egg if the colour doesnt matter?
Elizabeth Marek says
Egg yolk will definitely change the color. 5 ounces is 5 egg whites.
Ashley says
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! ❤️
Elizabeth Marek says
The oil helps the cake to stay moist and soft