The Ultimate Pink Velvet Cake Recipe: Moist, Tender, and Perfectly Pink

There is something inherently celebratory about a velvet cake. While red velvet usually steals the spotlight with its cocoa undertones, the Pink Velvet Cake is its more delicate, sophisticated cousin. It isn’t just a vanilla cake with a drop of dye; it’s defined by a specific, tight-knit crumb and a melt-in-your-mouth texture that feels like actual silk.

I remember the first time I pulled these blush-colored layers out of the oven. The kitchen smelled of sweet cream and vanilla, and the color was so vibrant it felt like a party before I even started frosting. Whether you are planning a baby shower, a birthday, or just want a centerpiece that looks as good as it tastes, this recipe is the one you’ll come back to.

Why You’ll Love This

• The Signature Texture: Thanks to the cake flour and buttermilk, the crumb is incredibly fine and “velvety,” staying moist for days.

• Not Too Sweet: The use of stabilized whipped cream instead of a heavy American buttercream keeps the dessert light and refreshing.

• A Showstopper Aesthetic: The “electric pink” hue provides a stunning contrast against the snowy white frosting, making every slice a photo-worthy moment.

The Picky Eater’s Approval

I once served this cake at a family gathering where my uncle—a man who famously claims “dessert is for children” and usually sticks to black coffee—was in attendance. He’s the kind of person who finds most cakes too cloying or dry. I saw him take a polite, skeptical bite of the Pink Velvet. Five minutes later, his plate was clean. He actually asked for a second slice, noting that it wasn’t “heavy” like the cakes he remembered. When a self-proclaimed cake-skeptic asks for seconds, you know you’ve hit the jackpot.

What Makes It Special

• Cake Flour: This low-protein flour is the secret to that tender, professional-grade crumb that doesn’t crumble away.

• The Buttermilk & Oil Duo: The buttermilk provides a subtle tang and reacts with the leavening agents, while the vegetable oil ensures the cake stays soft even when chilled.

• The Pan Tap: A unique technique used immediately after baking to stop the cake from shrinking, preserving its structure.

• Stabilized Whipped Cream: By adding a touch of gelatin, we create a frosting that has the lightness of a cloud but the strength to hold up between layers.

Making It Happen

The process begins with a bit of precision. First, you’ll want to get your oven calibrated—anywhere between 335°F and 350°F works, but I prefer the lower end to keep the edges from browning too quickly. While the oven warms, you’ll whisk together your dry ingredients—flour, sugar, salt, and leaveners—right in your mixer bowl.

Instead of the traditional creaming method, we use a “reverse creaming” technique. You’ll drop the softened butter into the dry mixture and let it spin until it looks like coarse sand. This coats the flour in fat and prevents too much gluten from forming, which is why the cake stays so tender.

While that’s mixing, you’ll prepare two separate liquid mixtures: one with milk and oil, and another with the remaining milk, egg whites, vanilla, and that signature pink coloring. You’ll stream in the oil mixture first, bumping up the speed for two full minutes to build the cake’s “bones.” Finally, you’ll fold in the pink egg white mixture in three slow batches.

Once baked, the real secret happens: as soon as the pans come out, give them a firm tap on the counter. It sounds aggressive, but it releases the steam and keeps the cake perfectly level.

You Must Know

• Temperature is Key: Your eggs, buttermilk, and butter must be room temperature. Cold ingredients will cause the batter to “break,” resulting in a dense, greasy cake.

• The Scale is Your Friend: For a cake this delicate, measuring by weight (ounces/grams) is much more reliable than using cups.

• Don’t Over-Whip: When making the stabilized whipped cream, stop as soon as you hit stiff peaks. If you go too far, you’ll accidentally make pink butter!

Serving Ideas

This cake is beautiful on its own, but it pairs wonderfully with fresh raspberries or sliced strawberries to lean into those berry-pink tones.

For a drink pairing, try a Sparkling Rosé or a light Hibiscus Tea. The acidity in the wine or tea cuts through the richness of the cream beautifully.

Make It Different

• The Citrus Twist: Add a tablespoon of lemon zest to the dry ingredients for a “Pink Lemonade” profile.

• Ombré Layers: Divide the batter into three bowls and use varying amounts of pink coloring to create a gradient effect when the cake is sliced.

• Dairy-Free: While the recipe is calibrated for buttermilk, some bakers have success using a soy-based “buttermilk” (soy milk + apple cider vinegar), though the texture may vary slightly.

Storage and Reheating

Because this cake uses a whipped cream frosting, it must be stored in the refrigerator. Keep it in a cake carrier or an airtight container to prevent it from absorbing fridge odors.

If you have leftovers, the cake is best enjoyed slightly chilled. If you prefer it at room temperature, let a slice sit out for about 15-20 minutes before eating. I do not recommend reheating this cake, as the whipped cream will melt.

Success Tips

• Mise en Place: Measure every single ingredient before you turn on the mixer. This prevents you from forgetting the baking soda or adding the milk twice.

• Chill Before Frosting: Trying to frost a warm cake is a recipe for disaster. Let the layers cool completely, or better yet, wrap them in plastic and chill them in the fridge for an hour to make them easier to handle.

• The Gelatin Bloom: When making the frosting, make sure the gelatin is fully melted and clear before adding it to the cream; otherwise, you might end up with tiny gelatin “beads” in your frosting.

FAQ

Can I use All-Purpose flour instead of Cake Flour?

It’s not recommended. All-purpose flour has more protein, which will make the cake tougher and bread-like rather than velvety.

Why did my cake shrink away from the sides?

This usually happens if the cake is overbaked or if the “steam release tap” wasn’t performed immediately after taking it out of the oven.

How do I get the perfect pink color?

Use “Electric Pink” gel coloring. Gel is more concentrated than liquid food coloring, so you get a vibrant hue without thinning out your batter.

Can I stack this cake for a wedding or large event?

Yes! This cake is surprisingly sturdy once chilled. Just ensure you use proper dowels if you are going higher than two tiers.

Can I make the layers in advance?

Absolutely. You can bake the layers, wrap them tightly in plastic wrap, and freeze them for up to two weeks. Thaw them in the fridge before assembly.

Recipe Card

• Prep time: 30 minutes

• Cook time: 35-40 minutes

• Total time: Approx. 1 hour 15 minutes

• Servings: 12-15 servings

• Category: Dessert

• Difficulty: Intermediate

• Cuisine: American

• Yield: Two or three 6-inch round layers

• Equipment: Stand mixer with paddle and whisk attachments, two or three 6″x2″ cake pans, kitchen scale, cooling rack.

Ingredients

Pink Velvet Cake

• 13 oz cake flour

• 12 oz granulated sugar

• 1 teaspoon salt

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 5 oz egg whites (room temperature)

• 4 oz vegetable oil

• 10 oz buttermilk (room temperature or slightly warm)

• 6 oz unsalted butter (softened)

• 2 teaspoon vanilla extract

• 2 drops electric pink food coloring

Stabilized Whipped Cream

• 24 ounces heavy whipping cream

• 4 ounces powdered sugar

• 2 teaspoons powdered gelatin

• 1 tablespoon cold water

• 1 teaspoon vanilla extract

• 1 teaspoon heavy whipping cream (extra)

• 1 cup fresh raspberries (optional garnish)

Instructions

1. Prep: Heat oven to 335°F–350°F. Prepare pans with cake goop or spray.

2. Mix Dry: Combine flour, sugar, baking powder, baking soda, and salt in a stand mixer. Mix for 10 seconds.

3. Prep Liquids: Mix 1/2 cup of the milk with the oil in one container. In another, whisk the remaining milk, egg whites, pink coloring, and vanilla.

4. The Butter Stage: Add softened butter to dry ingredients. Mix on low until it looks like coarse sand (30 seconds).

5. Build Structure: Add the milk/oil mixture. Mix until moist, then increase to medium for 2 minutes. This step is vital for the cake’s structure.

6. Incorporate Eggs: Reduce to low. Add the egg white mixture in three batches, mixing 15 seconds between each.

7. Bake: Pour into pans (3/4 full). Bake for 35-40 minutes until a toothpick comes out clean.

8. The Tap: Immediately tap the pan firmly on the counter once to release steam.

9. Cool: Let cool in the pan for 10 minutes, then move to a cooling rack. Chill before frosting.

10. Frosting: Bloom gelatin in water for 5 minutes, melt in microwave (5-8 seconds), then stir in 1 teaspoon of cream. Whip the 24oz of heavy cream to soft peaks with sugar and vanilla. Slowly drizzle in the gelatin while mixing on low until stiff peaks form.

Nutrition Facts

Per serving (based on 15 servings)