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Home » Recipes » Valentine's Day Recipes

Pink Velvet Cake with Cream Cheese Frosting

Published: Jul 2, 2010 · Updated: Jan 28, 2025 by Marye

Beautiful pink cake with a delicate white chocolate flavor and a velvety, moist crumb. Difficulty level 3/10
Total time for the recipe to be finished.Total Time 40 minutes minutes
Jump to Recipe
triple layer 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.

It is perfect for cupcakes, too!

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...

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 ⅛ 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 Recipe

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!

This pink velvet cake recipe is so delicate and pretty! Please consider giving it 5 stars below.

📖 Recipe

triple layer pink velvet cake

Pink Velvet Cake

4.79 from 14 votes
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Beautiful pink cake with a delicate white chocolate flavor and a velvety, moist crumb. Difficulty level 3/10
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings:12
Calories:423
Author:Marye Audet-White

Ingredients

  • 8 ounces white chocolate, chopped
  • ¼ cup heavy cream
  • 2 ¼ cups all purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 10 tablespoons butter, room temperature
  • 1 ⅓ cups sugar
  • 4 eggs
  • 1 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup half and half
  • rose or pink gel food coloring
  • cream cheese buttercream

Instructions

  • Preheat the oven to 375F
  • Grease and flour 3 8- inch round baking pans
  • Bring ¼ cup cream to a simmer and add chocolate. Remove from heat and stir until melted. Set aside
  • Sift dry ingredients together
  • Beat butter until fluffy. Add sugar slowly, beating well
  • Add eggs, one at a time
  • Add extracts and coloring and beat until well blended
  • Add the flour mixture in thirds, alternating with the half and half
  • Stir in the melted chocolate mixture
  • Divide between pans and bake for 30 minutes until a cake tester comes out clean
  • Cool in pans for 10 minutes and then turn out of the pans to finish cooling
  • Frost with cream cheese buttercream
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 423kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 99mg | Potassium: 205mg | Fiber: 0g | Sugar: 33g | Vitamin A: 520IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 1.5mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

 

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.79 from 14 votes (13 ratings without comment)

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    Love it? Give it 5 stars!




  1. Julianne says

    July 04, 2018 at 6:45 am

    Hi can this be made as a 6” round
    4” or 5” deep single layer cake. If so any recommendations on temperature and cooking time??? Thanks

    Reply
    • Marye Audet says

      July 10, 2018 at 11:21 am

      I am sure it can. I dont know about cooking times, however. You'll have to test it often.

      Reply
  2. Theola Thornton says

    November 05, 2015 at 9:11 pm

    Hi I wanted to know if I use cake flour do I still add the baking poweder and salt. Also could I use buttermilk instead of half and half and use salted butter instead of unsalted.

    Thanks

    Reply
    • Marye Audet says

      November 06, 2015 at 12:28 am

      Yes, you'll need to use baking powder and salt. If you use buttermilk you'll need to adjust to add baking soda... and if you use salted butter it may be too salty and throw off the balance of flavor.

      Reply
  3. Tiara P says

    October 20, 2015 at 8:06 am

    Hi, This is the best recipe I have found for a pink velvet cake!!! Just wanted to know if it is diabetic friendly and if not are there any substitutions in the recipe that you suggest?

    Reply
    • Marye Audet says

      October 20, 2015 at 4:09 pm

      No it isn't Tiara.. it's got a ton of sugar in it. You could substitute xylitol or any cup for cup measure sweetener and that would help.

      Reply
  4. carolyn says

    September 22, 2015 at 9:15 pm

    I'm getting ready to do a breast cancer awareness event and has been looking for a pink velvet cake recipe glad to see this one, alot of the questions asked was what I needed to know , but I do need to know would it be o.k. to use liquid food coloring & also will it be o.k. to put pecans in the frosting , can't wait to try it , looks delicious .

    Reply
    • Marye Audet says

      September 25, 2015 at 11:47 am

      Liquid food coloring takes too much coloring to achieve the right color so it screws up the texture... I think pecans would be great in the frosting!

      Reply
  5. Daniela says

    February 07, 2015 at 12:38 am

    5 stars
    Hi thid cake seems delicious. I will be doing it for my daughter 1st birthday. Just one question please... The ingreadiant before last says half and half but of what... I don't want to miss sonething thanks

    Reply
  6. Theola says

    October 24, 2014 at 10:04 am

    Do this cake really call for 8 oz white chocolate--that's two bars of white chocolate--it comes in 4oz in the grocery stores. That means I would need 2 of those big bars--Is this correct??

    Reply
  7. Theola says

    October 21, 2014 at 3:51 pm

    Also how much pink gel would I use.

    Reply
    • Marye Audet says

      October 21, 2014 at 4:49 pm

      However much it takes to get the color you want. There are a lot of variables - which exact color of pink you use, which brand, etc. I'd start with a little and stir it in then add slowly until it's the color you want

      Reply
  8. Theola says

    October 21, 2014 at 3:49 pm

    Hi I plan to make this cake for a church event in the honor of cancer awareness. I use cake flour in all my cakes--do you think this will bake well with cake flour. Please let me know because this cake would be for a huge event. I plan to bake two in 9x13 pans

    Reply
    • Marye Audet says

      October 21, 2014 at 4:46 pm

      I haven't tested it with cake flour so I can't comment on the results, sorry.

      Reply
  9. Jenny says

    May 23, 2014 at 2:40 am

    Hi

    I would like to make this cake for my daughters birthday. She loves purple, would it be fine to color it purple & how much color do I use. 10 tablespoons butter is how many grams please. thanks

    Reply
  10. Arlisa says

    March 18, 2014 at 9:22 am

    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.

    Reply
    • Marye Audet says

      March 18, 2014 at 9:29 am

      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.

      Reply
« Older Comments
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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