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Pink Velvet Cake

You have heard of Red Velvet Cake? Well this is the more demure, delicate, and delicious cousin..Pink Velvet cake. Sort of  like the In Your Face Red Velvet cake’s cousin, the Southern Debutante. Rich…understated….and ready for any occasion.

Oh, this recipe is every bit as moist and tender, the crumb is velvety and soft, just like Red Velvet. The color is, as you can see…pink…and the flavor is amazing.

Would I lie?

pink velvet cake

No way.

I had the idea for Pink Velvet cake and knew what I wanted in it… after I had jotted it down I googled pink velvet cake to see if anyone had created such a thing..and yes..there were several…One from Bakespace was very close to the recipe I had chosen as a starting place at Epicurious. My main issue with most of them was that they used less cocoa but basically the same recipe as Red….and to me that was just a more insipid version of Red Velvet.

Good Lawd, protect us all from insipid.

pink velvet cake slice

So… I used the Epicurious recipe as a base….but I wanted to insure a dense, velvety crumb..almost like pound cake but not so heavy…and I wanted th color to be pink. Pinker than pink. Of course, I used cream cheese frosting. My kitchen was hot an humid and I had trouble keeping the frosting on the cake but the flavor was amazing. Truly. I usually stick a drinking straw down the center of a layer cake to hold the layers in place. This is especially true of when the cake has three or more layers. Just push the straw through the center, then pull it up about 1/8 of an inch. Cut it off and push it down so the top is just under the surface of the cake. Frost right over it. You can see the dent in the center of the cake where it was.

pink velvet layer cake

Oh, and be careful not to overbake. You see that brown line in the center? The third layer got too brown on the crust.

This would be great for a baby shower, or anything that you wanted a beautiful pink cake. Sooo easy..and sooooo good!

 

Pink Velvet Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 servings

Carbs: Carbs: 93.2

Calories per serving: 686

Fat per serving: 32.6

Beautiful pink cake with a delicate white chocolate flavor and a velvety, moist crumb.

Ingredients

  • 8 ounces imported white chocolate, chopped
  • 1/4 cup heavy cream
  • 2 1/4 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 4 large eggs
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup half and half
  • Rose or pink gel food coloring as desired for correct color

Instructions

  1. Preheat the oven to 375F
  2. Grease and flour 3 8- inch round baking pans
  3. Bring 1/4 cup cream to a simmer and add chocolate. Remove from heat and stir until melted. Set aside
  4. Sift dry ingredients together
  5. Beat butter until fluffy. Add sugar slowly, beating well
  6. Add eggs, one at a time
  7. Add extracts and coloring and beat until well blended
  8. Add the flour mixture in thirds, alternating with the half and half
  9. Stir in the melted chocolate mixture
  10. Divide between pans and bake for 30 minutes until a cake tester comes out clean
  11. Cool in pans for 10 minutes and then turn out of the pans to finish cooling
  12. Frost with Cream Cheese Buttercream
http://www.restlesschipotle.com/2010/07/pink-velvet-cake/

Here is  the Cream Cheese Frosting recipe along with an awesome recipe for Red Velvet Cheesecake Swirl cupcakes. This cake makes amazing pink cake balls!

 Nice to Have

click on the images for more details. (affiliate links)

49 comments

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  1. Deb

    man, I’m hungry!!!!!!!!!!!!!

    1. maryeaudet

      LOL Deb…

  2. Linette

    Love the color!

    1. maryeaudet

      thanks Linette

  3. Becca

    These sound delicious and I want to make these for my sisters baby shower, but she wants cupcakes. How much do you think I should cut the time by?

    1. maryeaudet

      I would check them at 15-20 minutes. :)

  4. Catherine

    If I wanted to use 9″ cake pans, and just two of them, would that work? What would you recommend the baking time would be??

    1. maryeaudet

      Catherine, yes it should… you may have some left over batter – just make cupcakes.
      The baking time might need to be increased by 5 minutes or so.

  5. Robin John

    I’m going to make white choc layer, pink choc layer and red velvet layer!

    1. maryeaudet

      Robin that sounds amazing!

  6. Becky

    Marye,
    I made this cake tonight and noticed that the recipe doesn’t state when to add the food coloring. Also I used red food coloring until I got the level of pink I wanted. I also made 2 layers instead of 3. When I poured the batter in the pans it didn’t seem enough for 3. They are cooling now will frost later. Thanks for sharing this. It has become one of my favorites!

    1. maryeaudet

      Fixed, thanks Becky. I dunno..I got 3 layers out of it…maybe differences in flour or thickness of the layers?

  7. SHRIANNALAKSHMI

    Mam I am very much inspired by you and your cakes. Mam you have mentioned half and half, what is this? In India I suppose we dont get this.

    1. half and half is a type of light cream here.. it may go under the name of table cream there… it is half cream, half milk basically.

  8. Janet

    This looks all sinfull and full of fabulosity! You are my cake recipe savior tonight… I’ve had a request for a pink velvet cake and your recipe left me scavenging my pantry for something sweet to tide me over till I bake it!

    1. YAY! I hope you love it as much as I do.

  9. Rini Johnson

    I made this cake into cupcakes. They were perfect at around 16 minutes. These tasted amazing and the chream cheese icing recipe was to die for! Usually, cupcakes are a delivery system for icing, but this cake was delicious on its own!

    1. YAY! Thanks for letting me know!

  10. lb4424

    This looks so delicious and moist! I’m always disappointed when I try a new flavor other than chocolate. All my yellow/white cakes always come out dense and tasting like a corn muffin for some reason…I don’t know how to explain. It seems that the most affected ones are the ones made with all butter and no oil, so I’ll be completely and utterly happy if this turns out moist and fluffy :) thanks for sharing.

    1. Well I hope you love it! You may be over mixing the cake and allowing it to develop the gluten

      1. lb4424

        No over beating, and even using cake flour. I just may be comparing them too much to box vanilla cakes. Also, I love sour cream in cakes, do you think I can add some in this recipe?

        1. You would have to cut the baking powder and add baking soda, then exchange the sour cream for part or all of the liquid in the recipe. If you had a lot of experience cake baking you could, but if not you might not get a great result

          1. lb4424

            That’s what I was thinking. I’m going to try it, I’ll let you know how it turns out. Thanks for your quick replies :)

  11. lb4424

    Just an update: I made this recipe into cupcakes and I added 4T of sour cream, decreased BP to 1 1/4 and added 1/14 of BS. They turned out so moist and delicious. Thanks for sharing this recipe.

    1. Glad it worked!

  12. Silvia

    If I didn’t have any imported white chocolate, could I use white morsel chips/white chocolate chips?
    Thanks for the recipe! It looks delicious and I can’t wait to try it out!

    1. that would be fine, Silvia. :)

  13. Stephanie

    Hey I wanted to make this into a sheet cake would it be the same ?

    1. should be. :)

  14. Wendy

    Wow, this cake looks so awesome! I have been searching to make a pink velvet cake for a friends daughter. Don’t get me wrong I love this recipe and I can almost taste it, however I am somehow clinging to the idea of making pink velvet cake the traditional way except I would use less cocoa and less food colouring and that is only because I personaly don”t like white chocolate that much. Would that work, please don”t be offended as I am not trying to change your recipe at all………….but I am just wondering if I could do it like that?

    Thanks

    1. You would end up with a light rust colored velvet cake

  15. wendy

    Ok then, i want a pink cake so i will just stick to your recipe then.
    Thank :)

  16. Jenna

    How do you think this cake would hold up if decorated with fondant? I’m not used to it so not sure if particular cake collapse or what

    1. It should be fine.

  17. Amy

    i made this cake for my neices christening….10″ double layer square for a small crowd of 20 people, it was gone in 20 minutes….everyone insisted on second and third helpings!!!!I couldn’t cut it up quick enough. my sister was distraught that she had NONE left over……HUGE success…and am now in the midst of making a blue version for a babyshower tomorrow. Love love love this cake

    1. YAY! Thank you SO much for telling me, Amy! I live for comments like this!!!

  18. KimR

    Hi! I would love to make this cake for a baby shower coming up…the only thing is that the couple is having a boy. Do you think that if I used blue coloring it would work out OK, or would it possibly turn a little green? Thanks so much!

    1. It could turn light green. You may be able to get it blue IF you just use egg whites and use crisco rather than butter AND clear vanilla extract.

  19. KimR

    Could I bake this cake in two nine inch pans instead of three eight inch? I have trouble fitting three pans in my oven at the same time…and when I do, the cakes never bake quite evenly. Thanks!

    1. sure! Just adjust your baking time.

  20. Daisy

    Oh my goodness….. I am for sure going to make this one!! I am so excited! Can’t wait.
    Daisy

    1. Daisy.. I hope you love it… let me know how it comes out and if you have any questions you can usually get me to answer them fast if you post on the facebook page. :)

  21. Mandy

    My neighbor and I used your recipe to make a practice cake for my wedding. It turned out wonderful. So moist! I think it was one of the best cakes I ever had. We paired it with strawberry filling and cream cheese butter cream. Thanks so much for introducing us to Pink Velvet!

    1. YAY! Thanks for letting me know! And congratulations!

  22. Tia Annie

    I’ve made this into cupcakes, I followed your exact instructions, I had some batter left so I had enough for 6 mini cupcakes, the only thing is they overbaked a little bit, so I reduce the temp to 350 so the regular size were perfect.

    I love how they were so firm, easy to peel of and super delicious. This was a test for My Grandbaby’s Birthday, so I’ll be making some more tomorrow.
    Thanks for the recipe, its a keeper for sure.

  23. Katie

    Hi, I am interested in cooking this fab recipe for my wedding cake… just wondering if it can be frozen? or how long it lasts… as it will need to be cooked in advance (the frosting will be added on the day!)
    Thanks!

    1. Marye Audet

      You can put them on cakeboards, wrap them airtight, and freeze for up to three months. I wouldn’t keep them longer than that. Congrats!!

  24. Arlisa

    Hello,

    I made this cake last year for a baby shower and everyone loved it. I need to make cupcakes this time and was wondering do you know how many this recipe will make. It’s a large order and trying to figure out how many batches I will have to make.

    Thanks.

    1. Marye Audet

      Oh wow, I don’t. But I would think it’d make 24? Thanks for letting me know that it worked for you! Love getting updates.

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