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?
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.
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.
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
This pink velvet cake recipe is so delicate and pretty! Please consider giving it 5 stars below.
Pink Velvet Cake
Print Add to CollectionIngredients
- 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
- Preheat the oven to 375F
- Grease and flour 3 8- inch round baking pans
- Bring 1/4 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
Nutrition
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We'll never share your email or send you spam. Pinkie swear.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!
Julianne
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
Marye Audet
I am sure it can. I dont know about cooking times, however. You’ll have to test it often.
Theola Thornton
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
Marye Audet
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.
Tiara P
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?
Marye Audet
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.
carolyn
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 .
Marye Audet
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!
Daniela
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
Marye Audet
half and half is light cream. 🙂
Theola
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??
Marye Audet
Yes it does. 🙂
Theola
Also how much pink gel would I use.
Marye Audet
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
Theola
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 9×13 pans
Marye Audet
I haven’t tested it with cake flour so I can’t comment on the results, sorry.