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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Katie says
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!
Marye Audet says
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!!
Tia Annie says
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.
Mandy says
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!
KimR says
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!
marye says
sure! Just adjust your baking time.
KimR says
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!
marye says
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.