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?
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.
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.
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
Pink Velvet Cake
Print Rate RecipeIngredients
- 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
Nutrition Facts
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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Silvia says
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!
marye says
that would be fine, Silvia. 🙂
lb4424 says
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.
lb4424 says
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.
marye says
Well I hope you love it! You may be over mixing the cake and allowing it to develop the gluten
lb4424 says
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?
marye says
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
lb4424 says
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 🙂
Rini Johnson says
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!
Janet says
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!
marye says
YAY! I hope you love it as much as I do.