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Pink velvet cake slice with three magenta layers, creamy pink frosting, and pink swirls topped with purple sprinkles on a floral plate.

Pink Velvet Cake

A soft, moist pink velvet cake with cream cheese frosting that tastes even better the next day. Made with simple ingredients, no fancy equipment, and tested substitutions for foolproof results — Oliver-approved and family favorite!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Pink Velvet Cake, Pink Velvet Cake Bath and Body Works, Pink velvet cake Crumbl, Pink velvet cake ingredients, Pink velvet cake mix, Pink velvet cake vs red velvet cake, Pink velvet cake with cocoa powder
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling + Frosting: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12
Calories: 520kcal
Cost: $12

Equipment

  • 2 9-inch round cake pans (Grease and line with parchment)
  • 1 Hand or stand mixer (Any standard one works)
  • 3 Large mixing bowls (Separate for dry, wet, and frosting)
  • 1 Rubber spatula (For folding and scraping)
  • 1 Wire cooling rack (Cool layers completely)
  • 1 kitchen scale (For even layers)
  • 1 Offset spatula (For smooth frosting)

Ingredients

Pink Velvet Cake

  • 2½ cups all-purpose flour - spoon & level method
  • 1½ cups granulated sugar - 300 g
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter - room temperature
  • ¼ cup vegetable oil - 60 ml
  • 3 large eggs - room temperature
  • 1 cup buttermilk - room temperature
  • 2 teaspoon vanilla extract
  • 1–2 teaspoon pink gel food coloring - adjust to shade preference

Cream Cheese Frosting

  • 8 oz cream cheese - softened
  • ½ cup unsalted butter - softened
  • 4 cups powdered sugar - sifted
  • 2 teaspoon vanilla extract
  • 2–3 tablespoon heavy cream - add as needed
  • 1 pinch salt - enhances flavor

Instructions

  • Preheat oven to 350 °F (177 °C), grease and line two 9-inch pans, and bring butter, eggs, and buttermilk to room temperature.
  • Whisk dry ingredients, cut in butter, add oil and wet mixture (eggs, buttermilk, vanilla, food coloring) until smooth and pink.
  • Divide batter evenly, tap out air bubbles, and bake 28–32 minutes until a toothpick shows moist crumbs.
  • Beat cream cheese and butter, add vanilla, salt, powdered sugar, and cream until fluffy; use to fill and coat cooled cakes.
  • Chill briefly, decorate, and serve at room temperature; refrigerate leftovers up to 5 days.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 125g | Calories: 520kcal | Carbohydrates: 64g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 310mg | Potassium: 130mg | Fiber: 0.5g | Sugar: 54g | Vitamin A: 880IU | Calcium: 90mg | Iron: 1.2mg