A soft, tender pink velvet cake that’s equal parts nostalgic and celebratory — perfect for Mother’s Day, a baby shower, or any time you want a pretty, crowd-pleasing dessert. This version keeps the cocoa subtle for a delicate color, uses buttermilk for moisture, and finishes with classic cream cheese frosting for a tangy-sweet contrast. If you’re planning a brunch spread, small slices pair beautifully with other sweet bites like these fluffy flapjacks for an indulgent morning menu.
Why you’ll love this dish
This cake hits a sweet spot: it looks festive without fussy decorations, tastes familiar (a light cocoa note under the pink hue), and comes together with pantry-friendly ingredients. It’s also flexible — scale it for cupcakes, layer it for a taller centerpiece, or use it as small tea cakes.
“Baked this for my mom’s birthday — the crumb was tender and the color was gorgeous. Cream cheese frosting balanced the sweetness perfectly.” — a happy home baker
Reasons to try it:
- Visually striking for celebrations without complicated techniques.
- Kid-approved color and mild chocolate flavor.
- Uses simple equipment and straightforward mixing methods.
Step-by-step overview
You’ll whisk dry ingredients, cream butter and sugar, add eggs and wet ingredients (including that splash of red to get the pink you want), fold in the dry mix, then bake in two 9-inch pans. After a brief cooling period, the layers are ready for cream cheese frosting. Total hands-on time is moderate (about 20–30 minutes), with 25–30 minutes bake time; allow extra time for cooling before frosting.
What to expect:
- Texture: tender, fine crumb thanks to cake flour and buttermilk.
- Color: adjustable — add food coloring gradually until you reach the desired pink.
- Ease: no special techniques — basic creaming and gentle folding are all you need.
What you’ll need
- 2 ½ cups cake flour (spoon and level for accuracy; substitute with all-purpose + 4 tbsp cornstarch per cup if necessary)
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder (use good-quality Dutch-processed for a darker color; natural cocoa gives a slightly sharper flavor)
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 4 large eggs, room temperature (helps emulsify and gives better volume)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp white vinegar/lemon juice, rested 5 minutes)
- 2 tsp pure vanilla extract
- Red food coloring (gel recommended — easier to control color without excess liquid)
- Cream cheese frosting for topping (store-bought or homemade: cream cheese, butter, powdered sugar, vanilla)
Ingredient notes:
- Cake flour produces a softer crumb; if you must use all-purpose flour, reduce mixing and consider sifting.
- Gel food coloring is stronger than liquid; add a little at a time. Natural color options (beet powder) can work but affect flavor.
If you’re rounding out a brunch, consider adding warm pancakes or breakfast treats such as cinnamon-swirl pancakes to your menu for variety.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment circles for easy removal).
- In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
- Pour in the buttermilk, vanilla extract, and red food coloring. Mix on low until combined. Adjust coloring gradually until you reach your desired pink hue.
- With the mixer on low, add the dry ingredients in batches, folding or mixing just until combined. Avoid overmixing to preserve a tender crumb.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake 25–30 minutes, rotating pans halfway through if your oven has hot spots. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Once cooled, spread cream cheese frosting between the layers and over the top. Chill briefly if you want cleaner slices.
Best ways to enjoy it
- Serve slices slightly chilled or at room temperature — cream cheese frosting is best when not too warm.
- For a brunch spread: serve small slices alongside fruit, coffee, and other treats. The cake’s mild cocoa pairs well with berries or citrus.
- Fancy it up: top with fresh raspberries, edible flowers, or a dusting of powdered sugar for presentation.
- For a dessert course: plate with a drizzle of berry coulis and a scoop of vanilla ice cream.
Storage and reheating tips
- Room temperature: If covered tightly, frosted cake will keep at room temperature for up to 24 hours (in a cool kitchen). Because the frosting contains cream cheese, refrigeration is recommended for longer storage.
- Refrigerator: Store in an airtight cake container or cover with plastic wrap for up to 4 days. Bring slices to room temperature for 15–30 minutes before serving for best texture and flavor.
- Freezing: Unfrosted layers can be wrapped tightly in plastic and foil and frozen for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting. Frosted cake can be frozen for up to 1 month if well wrapped; thaw in the fridge.
- Reheating: Avoid microwaving frosted slices. For unfrosted or single slices, a warm (not hot) oven at 300°F for a few minutes will refresh crumb without melting frosting.
Food safety note: Because the frosting contains cream cheese, keep the cake refrigerated if air temperature is above 70°F or if it will sit out longer than 2 hours.
Helpful cooking tips
- Room-temperature eggs: They incorporate more easily and help the batter rise evenly.
- Measuring flour: Spoon flour into the cup and level off — don’t scoop directly, or you’ll add too much and dry the cake.
- Folding technique: Use a spatula and fold with a gentle under-and-over motion to keep the batter light.
- Color control: Start with a small amount of gel coloring and increase until you reach the perfect pink. Remember color deepens after baking.
- Doneness: Watch for the edges pulling slightly from the pan and a toothpick with moist crumbs, not wet batter.
- Cooling: Don’t frost hot or warm cake — cream cheese frosting will melt and become runny.
Creative twists
- Strawberry swirl: Fold in ½ cup of lightly macerated strawberries into the batter for natural color and flavor.
- Cocoa intensity: Use half Dutch-processed and half natural cocoa to fine-tune flavor while keeping the pink tone.
- Vegan/dairy-free: Substitute vegan butter, use a flax or chia egg, and a plant-based buttermilk (plant milk + vinegar). Texture will be slightly different.
- Cupcake version: Bake in liners for 18–22 minutes; makes about 24 cupcakes.
- Alternative frostings: Whipped mascarpone or Swiss meringue buttercream for a lighter top.
Common questions
Q: Can I make this cake ahead?
A: Yes. You can bake the layers a day ahead, wrap them tightly, and refrigerate. Frost the next day. For longer storage, freeze unfrosted layers and thaw in the fridge before frosting.
Q: What if I don’t have buttermilk?
A: Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes before using to mimic buttermilk’s acidity, which tenderizes the crumb.
Q: How do I get an even pink without turning the cake red or purple?
A: Use gel red food coloring and add it slowly. The finished color also depends on the cocoa; lighter cocoa yields a truer pink. Start with a small amount and increase in tiny increments.
Q: Is the cocoa necessary?
A: The cocoa gives that subtle chocolate background typical of velvet cakes. Omitting it will change flavor and color slightly but is possible — reduce flour by a tablespoon if leaving cocoa out to maintain batter balance.
Q: Can I make this gluten-free?
A: Yes, use a 1:1 gluten-free flour blend designed for cakes and include xanthan gum if your blend doesn’t already have it. Expect a slightly different crumb.
Q: How do I prevent curdled frosting when assembling?
A: Ensure both cake and frosting are at similar cool temperatures. If frosting softens, chill briefly until it firms up for cleaner assembly.
If you’d like, I can convert this into a printable recipe card, scale the ingredients for different pan sizes, or provide a tested cream cheese frosting recipe to pair perfectly with this cake.
Pink Velvet Cake
Ingredients
Cake Ingredients
- 2 ½ cups cake flour Spoon and level for accuracy; substitute with all-purpose + 4 tbsp cornstarch per cup if necessary.
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder Use good-quality Dutch-processed for a darker color; natural cocoa gives a slightly sharper flavor.
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened 1 ½ sticks.
- 4 large eggs, room temperature Helps emulsify and gives better volume.
- 1 cup buttermilk Or 1 cup milk + 1 tbsp white vinegar/lemon juice, rested 5 minutes.
- 2 tsp pure vanilla extract
- Red food coloring gel recommended Easier to control color without excess liquid.
Frosting Ingredients
- 1 batch cream cheese frosting Store-bought or homemade (cream cheese, butter, powdered sugar, vanilla).
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment circles for easy removal).
- In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
- Pour in the buttermilk, vanilla extract, and red food coloring. Mix on low until combined. Adjust coloring gradually until you reach your desired pink hue.
Baking
- With the mixer on low, add the dry ingredients in batches, folding or mixing just until combined. Avoid overmixing to preserve a tender crumb.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, rotating pans halfway through if your oven has hot spots. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Frosting and Serving
- Once cooled, spread cream cheese frosting between the layers and over the top. Chill briefly if you want cleaner slices.
- Serve slices slightly chilled or at room temperature. For a brunch spread, serve small slices alongside fruit, coffee, and other treats.