Pink Velvet Cake

A slice of Pink Velvet Cake isn’t just dessert—it’s the answer to the moment you need something unforgettable on the table.

Whether you’re planning the perfect celebration cake for a birthday, engagement, or a cheerful weekend gathering, this recipe’s special feature is its signature blush color paired with the classic velvet tenderness everyone loves.

It gives you a clear emotional benefit: the confidence of serving a bakery-worthy cake made in your own kitchen, ready to impress guests and turn ordinary days into joyful occasions.

Imagine cutting through the soft pastel layers and feeling the knife glide through crumb that is light yet luxuriously moist.

The first bite melts with gentle vanilla sweetness and a delicate creamy tang, followed by the silky richness of smooth frosting that tastes like clouds whipped with sugar.

The cake offers two exciting textures—fine, velvety crumb and lush, buttery icing—while the harmony of vanilla and subtle cocoa notes creates a flavor that is elegant rather than overpowering.

Each mouthful is tender, fragrant, and beautifully balanced, leaving a sweet, milky finish that invites another forkful.

Let’s bake this together. The method requires a moderate time commitment and is comfortably achievable for home bakers. Try serving it slightly chilled for neat slices, or add a handful of fresh berries for a bright variation.

By the end, you’ll achieve an inspiring final outcome: a radiant pink velvet cake that looks stunning, tastes deeply comforting, and becomes your new signature recipe.

Pink Velvet Cake Recipe

Ingredients

2 ½ cups all-purpose flour
2 tablespoons cornflour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
½ cup soft butter
1 ½ cups fine sugar
2 large eggs
1 cup milk
1 tablespoon white vinegar
1 tablespoon vanilla essence
2 tablespoons vegetable oil
3–4 drops pink food color

For Frosting & Decoration

1 cup cream cheese
½ cup butter for frosting
3 cups icing sugar
1 teaspoon vanilla for frosting
6–8 fresh raspberries
6 heart-shaped biscuits or decorations
1 tablespoon sugar pearls

Instructions

Mix 1 cup milk with 1 tablespoon white vinegar and leave it for 5 minutes so it becomes slightly thick and tangy.

Sift 2 ½ cups all-purpose flour, 2 tablespoons cornflour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt into a bowl and keep it aside.
Beat ½ cup soft butter with 1 ½ cups fine sugar until the mixture looks pale and fluffy.
Add 2 large eggs one by one and mix well after each egg, then stir in 1 tablespoon vanilla essence and 2 tablespoons vegetable oil.

Pour in the prepared tangy milk and add 2 tablespoons vegetable oil and 3–4 drops pink food color, mixing gently to get a smooth pink batter.
Add the dry sifted ingredients slowly into the wet mixture and fold with a spatula so the batter stays light and airy.
Grease two round cake pans and divide the batter evenly between them, tapping the pans lightly to remove air bubbles.

Bake the cakes in a preheated oven at 180°c for about 30 to 35 minutes until a toothpick comes out with soft crumbs.
Cool the baked cakes completely on a rack before you touch or frost them.
Beat 1 cup cream cheese with ½ cup butter for frosting until creamy, then add 3 cups icing sugar and 1 teaspoon vanilla for frosting to make silky pink velvet frosting.

Place the first cake layer on a stand, spread a thick coat of frosting, then put the second layer on top and cover the whole cake smoothly.
Decorate the top with 6–8 fresh raspberries, 6 heart-shaped biscuits, 1 tablespoon sugar pearls, and any pink petals if you like.
Chill the cake for 20 minutes so the frosting sets and the slices cut neatly.

Serve the cake with tea, coffee, or cold milk for the best velvet taste.

What Is Pink Velvet Cake And Why Is It So Special?

Pink Velvet Cake is a soft, moist layer cake with a delicate pink color and a light, tender crumb that melts in your mouth. It is special because of its unique texture, subtle flavor balance, and that beautiful pastel hue that instantly makes any celebration feel more joyful.

It’s similar to a classic red velvet cake but sweeter, lighter in cocoa flavor, and paired with a creamy frosting that makes every bite feel like a treat.

This cake is built to be tender and fluffy, with just the right amount of sweetness and a smooth frosting that brings everything together. The pink color doesn’t change the taste much but makes it feel extra festive and fun.

What Makes Pink Velvet Cake Different From Red Velvet Cake?

Pink Velvet Cake and Red Velvet Cake are cousins, but they have a few clear differences:

Color Intensity: Pink Velvet Cake has a soft, pastel pink color, while Red Velvet Cake is deep red.

Flavor Balance: Pink Velvet focuses more on mild vanilla and sweet flavors, while Red Velvet usually has a slightly tangier, cocoa-enhanced taste.
Cocoa Content: Pink Velvet uses very little cocoa powder, which makes it less chocolatey but more delicate in flavor.
Visual Appeal: Because the color is lighter, the pink cake feels more delicate and ideal for celebrations like baby showers, birthdays, or spring gatherings.

Both are soft and moist, but Pink Velvet Cake leans toward a sweeter, lighter profile.

Why Did My Pink Velvet Cake Turn Out Dry?

If your cake feels dry, it usually comes down to one or more of these reasons:

Too Much Flour: If you added more flour than the recipe called for or measured flour incorrectly by scooping it with a cup, it can make the cake dry.

Overbaking: Leaving the cake in the oven even a few minutes too long can dry it out. You want the cake to spring back gently when you press the center.
Oven Temperature Too High: If your oven runs hot, the cake bakes faster on the outside and dries before the inside finishes.
Not Enough Liquid: Cakes need a balance of wet ingredients to stay moist; missing or reducing milk/cream can make it crumbly.

To fix it next time, measure ingredients carefully with a scale if possible, check for doneness a few minutes earlier, and use the right pan size so the cake doesn’t bake thin and overcook.

How Can I Get That Deep Pink Color Without Artificial Dye?

If you prefer not to use artificial food dye, you can achieve pink hues naturally using:

Beet Juice or Beet Powder: Add a small amount of beet juice or beet powder to the batter for color without strong flavor.

Pomegranate Juice or Reduce It: A concentrated pomegranate reduction can add color and a hint of fruity brightness.
Strawberry or Raspberry Puree: Mash and strain berries to remove seeds, then use the puree in the recipe to add a light pink tint along with a subtle fruity flavor.

Start with a little at a time and adjust until you reach the desired shade. These options add gentle natural color without changing texture.

What Frosting Works Best With Pink Velvet Cake?

The best frostings for this cake are ones that add creaminess without overwhelming the delicate flavor. You can choose from:

Cream Cheese Frosting: A classic pairing because the slight tang of cream cheese balances the sweetness of the cake.
Swiss Meringue Buttercream: Silky and smooth with a refined sweetness that stays light on the palate.

Vanilla Buttercream: Simple, sweet, and delicious with no strong competing flavors.

Whichever you choose, make sure it’s spreadable and not too stiff so it complements the soft cake layers.

Can I Make Pink Velvet Cake Ahead Of Time?

Yes! You can prepare parts of the cake in advance. You can:

Bake The Cake Layers A Day Ahead: Once cooled completely, wrap them in plastic wrap and keep at room temperature.
Freeze The Frosting: Store it in an airtight container for up to 2 weeks, then whip again before using.
Assemble A Day Ahead: Keep the assembled cake in the refrigerator; bring it to room temperature before serving.

Making ahead helps reduce stress on the day you want to serve the cake.

How Should I Store Leftover Pink Velvet Cake?

To keep your cake fresh and tasty, you should:

Room Temperature: Store cake slices in an airtight container for up to 2 days.
Refrigerator: Cover the cake or slices tightly and keep them chilled for up to 5 days.

Avoid Direct Air: Air dries the cake, so always cover tightly.

Before you eat leftover cake, let it sit at room temperature for about 20–30 minutes so the texture softens and flavors are at their best.

Can I Freeze Pink Velvet Cake?

Yes, freezing works well for saving cake for later: Here are your options:

Freeze Cake Layers Only: Wrap cooled, unfrosted layers in plastic wrap, then foil; freeze for up to 3 months.
Freeze Frosted Cake: Place cake in a freezer-safe container and freeze up to 2 months.
Defrost Carefully: Thaw in the refrigerator overnight first, then bring to room temperature before serving.

This helps the cake retain moisture and keeps the frosting from getting grainy.

How Do I Know When My Pink Velvet Cake Is Fully Baked?

To test if your cake is done. Look for these signs:

Touch Test: Gently press the center; it should spring back slightly.

Toothpick Test: Insert into the middle—if it comes out with a few crumbs (not wet batter), it’s done.
Edges Pull Away Slightly: The cake edges may shrink back just a bit from the pan sides.

These simple checks help you avoid under or overbaking.

How Many Calories Are In A Slice Of Pink Velvet Cake?

For a typical slice (1/12 of this cake), you can expect approximately:

Calories: Around 380–420 calories per slice, depending on frosting thickness.
Fat And Sugar: This cake contains moderate sugar, butter, and creamy frosting, so it’s rich and satisfying.

This estimate helps you plan servings for parties or special occasions.

hinamunawar

Pink Velvet Cake

Soft, moist pink velvet cake with light vanilla flavor and creamy frosting.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Servings: 12

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method

Ingredients

2 ½ cups all-purpose flour
2 tablespoons cornflour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons unsweetened cocoa powder
½ teaspoon salt
½ cup soft butter
1 ½ cups fine sugar
2 large eggs
1 cup milk
1 tablespoon white vinegar
1 tablespoon vanilla essence
2 tablespoons vegetable oil
3 –4 drops pink food color

For Frosting & Decoration

1 cup cream cheese
½ cup butter for frosting
3 cups icing sugar
1 teaspoon vanilla for frosting
6 –8 fresh raspberries
6 heart-shaped biscuits or decorations
1 tablespoon sugar pearls

Method

Mix 1 cup milk with 1 tablespoon white vinegar and leave it for 5 minutes so it becomes slightly thick and tangy.
Sift 2 ½ cups all-purpose flour, 2 tablespoons cornflour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt into a bowl and keep it aside.
Beat ½ cup soft butter with 1 ½ cups fine sugar until the mixture looks pale and fluffy.

Add 2 large eggs one by one and mix well after each egg, then stir in 1 tablespoon vanilla essence and 2 tablespoons vegetable oil.
Pour in the prepared tangy milk and add 2 tablespoons vegetable oil and 3–4 drops pink food color, mixing gently to get a smooth pink batter.
Add the dry sifted ingredients slowly into the wet mixture and fold with a spatula so the batter stays light and airy.

Grease two round cake pans and divide the batter evenly between them, tapping the pans lightly to remove air bubbles.
Bake the cakes in a preheated oven at 180°c for about 30 to 35 minutes until a toothpick comes out with soft crumbs.
Cool the baked cakes completely on a rack before you touch or frost them.

Beat 1 cup cream cheese with ½ cup butter for frosting until creamy, then add 3 cups icing sugar and 1 teaspoon vanilla for frosting to make silky pink velvet frosting.
Place the first cake layer on a stand, spread a thick coat of frosting, then put the second layer on top and cover the whole cake smoothly.
Decorate the top with 6–8 fresh raspberries, 6 heart-shaped biscuits, 1 tablespoon sugar pearls, and any pink petals if you like.