Pink Velvet Cake with Cream Cheese Frosting Recipe

If you’re looking for a show-stopping dessert that’s as delightful to look at as it is to eat, my Pink Velvet Cake with Cream Cheese Frosting Recipe is exactly what you need. This cake has a tender crumb, a vibrant pink color that’ll wow your guests, and an insanely creamy frosting that ties it all together perfectly. Trust me, once you try this, you’ll want to make it for every special occasion—and maybe even some not-so-special ones!

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Ingredients You’ll Need

The ingredients for this Pink Velvet Cake with Cream Cheese Frosting Recipe are straightforward and easy to find, but each plays an important role. For instance, using real buttermilk really makes a difference in the crumb and flavor, and the gel food coloring gives that intense pink you want without watering down the batter.

• All-purpose flour: The base for a light yet sturdy cake structure.
• Granulated sugar: Sweetens and helps with the cake’s tender crumb.
• Baking soda and baking powder: These leavening agents ensure a perfect rise and fluffy texture.
• Kosher salt: Balances all the sweet flavors.
• Buttermilk: Keeps the cake moist and adds a subtle tanginess—don’t skip this!
• Eggs: Give the cake structure and richness.
• Vegetable oil: For tender, moist layers without heaviness.
• White vinegar: Reacts with baking soda to help the cake rise beautifully.
• Pure vanilla extract: Adds depth to the overall flavor.
• Pink gel food coloring: This is key for that vivid pink hue without thinning the batter.
• Cream cheese: The star of the frosting, providing richness and tanginess.
• Unsalted butter: Slightly melted to make the frosting silky smooth.
• Powdered sugar: Sweetens and thickens the frosting perfectly.

Variations

One of my favorite things about this Pink Velvet Cake with Cream Cheese Frosting Recipe is how adaptable it is! You can tweak it to fit your taste or dietary needs without losing that magical flavor and texture.

• Gluten-Free Version: I substitute all-purpose flour with a 1-to-1 gluten-free flour blend and add a teaspoon of xanthan gum to help the cake hold together – it’s a crowd-pleaser, no one suspects a thing!
• Vegan Adaptation: I’ve played around using flax eggs and plant-based cream cheese; it works beautifully if you’re patient with frosting consistency.
• Flavor Twist: Sometimes I add a hint of almond or rose extract to the batter for a subtle, exotic flavor that pairs amazingly with the cream cheese frosting.

How to Make Pink Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and preparing two 8-inch round cake pans with nonstick spray and parchment paper — this little step saves layers from sticking and makes cleanup a breeze. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. I like giving this mix a good stir so everything is evenly combined from the start.

Step 2: Whisk Wet Ingredients and Add Pink Color

Using a stand mixer fitted with the paddle attachment (or a strong hand with a whisk), combine the room-temperature buttermilk, eggs, oil, white vinegar, vanilla extract, and start with a couple of teaspoons of pink gel food coloring. Mix on low speed just until combined. Don’t be shy to add more gel coloring until you get the shade of pink you love — I usually aim for a bright but not neon pink. This step always excites me because the batter starts to look like the cake you’ve been dreaming about.

Step 3: Combine Wet and Dry Mixtures Gently

Pour the wet ingredients into the bowl of dry ingredients and mix on low just until combined. Be careful not to overmix; this keeps the cake layers tender. I always use a spatula to scrape down the sides to ensure everything is evenly incorporated. The batter should be smooth and gorgeous — that pink smell practically fills the kitchen!

Step 4: Bake the Cake Layers

Divide the batter evenly between your prepared pans (about 687 grams per pan if you like precision). Pop them into the oven and bake for 33-35 minutes. I usually start checking at 33 minutes with a toothpick to avoid overbaking. When it comes out clean, you’re gold! Let the cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely — patience here really pays off.

Step 5: Chill the Cakes Before Frosting

This might surprise you, but wrapping each cooled cake layer tightly in plastic wrap and refrigerating for at least 2 hours is a game-changer. I discovered this trick when my frosting would always turn crumbly on warm cake. Chilling firms up the cakes and makes frosting smooth and flawless—totally worth the wait, and it’s easy to plan ahead!

Step 6: Make the Cream Cheese Frosting

While the cakes chill, whisk together the cream cheese, slightly melted butter, and vanilla extract on high speed until silky and combined. Next, add powdered sugar and keep beating until the frosting is smooth and fluffy — about 2 minutes more. This frosting is genuinely my favorite part; it’s rich, tangy, and not too sweet, making every bite addictive.

Step 7: Assemble and Decorate Your Cake

Once the cakes have chilled, I take a serrated knife and carefully cut off the dome-shaped tops so I get flat layers that stack evenly (plus, those dome pieces are perfect for a little teatime snack). Secure the first layer on your cake board with a smear of frosting underneath, then frost generously between layers.

After stacking, add a thin crumb coat all around. I never stress if it’s not perfect — its job is to lock in crumbs. Pop the cake in the freezer for 10 minutes to set that crumb coat. Then, for the fun part, I split the remaining frosting into three bowls to create a beautiful ombré effect with darker pink at the bottom, lighter pink in the middle, and white on top.

Pipe these colors around the cake in layers and smooth gently with a cake scraper. Finally, use any leftover frosting tinted to your favorite pink shade and pipe pretty ‘circles’ on top for a professional touch. Chill again for 10 minutes to let the frosting set, and voila — a masterpiece!

How to Serve Pink Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I usually keep the toppings simple because the cake is stunning enough on its own, but I love adding fresh raspberries or edible rose petals to give it a natural and elegant touch. A light dusting of edible glitter is also a fun way to add sparkle if you want to make it extra special—my family always asks what the occasion is when I do that!

Side Dishes

Pair this cake with a cup of freshly brewed coffee or a delicate floral tea like chamomile or jasmine. For something more indulgent, a scoop of vanilla bean ice cream or a fresh berry compote works beautifully without overpowering the flavors.

Creative Ways to Present

I once made this Pink Velvet Cake with Cream Cheese Frosting Recipe for a friend’s bridal shower and served it on a vintage cake stand surrounded by mini cupcakes in matching ombré shades. That look totally knocked everyone’s socks off! You can also slice it into pretty wedges and serve with a drizzle of raspberry sauce for an elegant dessert plate.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly with plastic wrap and keep it in an airtight container in the fridge. It stays moist and fresh for up to 3 days. Sometimes I find that the flavors even deepen a bit after resting overnight!

Freezing

This cake freezes wonderfully. I wrap each cooled, unfrosted layer tightly in plastic wrap, then in foil, and freeze for up to 3 months. When I’m ready to use them, I thaw overnight in the fridge before frosting and assembling. The texture holds up beautifully!

Reheating

Since this is a cake best enjoyed chilled or at room temperature, I usually serve leftovers cold. However, if you want to warm a slice slightly, just let it come to room temp or microwave it for 10-15 seconds—enough to take the chill off without melting the frosting.

FAQs

Final Thoughts

I absolutely love how this Pink Velvet Cake with Cream Cheese Frosting Recipe turns out every time—it’s like a cozy hug in dessert form. The pink layers are always a hit, and the frosting is just the right amount of tangy and sweet. Whether you’re celebrating a birthday, shower, or just a sweet tooth, I hope you give this recipe a go and enjoy it as much as my family and I do. Seriously, once you’ve nailed this one, you’ll have a new favorite to impress friends and satisfy that cake craving any day of the week!

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