Pink Velvet Layer Cake with Cream Cheese Buttercream Frosting Recipe

Introduction

This Pink Velvet Cake is a delightful twist on the classic red velvet, boasting beautiful layers in two shades of pink and frosted with a creamy, tangy cream cheese buttercream. It’s perfect for celebrations or whenever you want a show-stopping dessert with a tender crumb and luscious flavor.

Ingredients

• 3 cups cake flour (360g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• Pink gel food coloring
• 2 cups unsalted butter, room temperature (452g)
• 1 cup cream cheese, room temperature (226g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1 tsp fine salt (6g)
• 11 cups powdered sugar (1375g)
• 1/4 cup heavy whipping cream, room temperature (60g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare four 7-inch or three 8-inch cake pans by lining them with parchment rounds and greasing with non-stick baking spray or homemade cake pan release.
2. Step 2: In a stand mixer with a paddle attachment or using a hand mixer, combine the cake flour, granulated sugar, baking powder, and salt until fully blended.
3. Step 3: Add 1 cup of room temperature unsalted butter gradually to the dry mix on low speed until the mixture resembles moist sand with no large butter chunks.
4. Step 4: Pour in the egg whites and mix on low until just incorporated. Scrape down the bowl to ensure even mixing.
5. Step 5: Add the buttermilk, vegetable oil, and vanilla extract, mixing on low until combined. Scrape the bowl again, then beat on medium for about 30 seconds to lighten the batter; it will be thin, which is expected.
6. Step 6: For four 7-inch pans: divide the batter in half. Color one half light pink and the other a deeper pink using gel food color. Pour evenly into the pans, creating two light and two deeper pink layers. For three 8-inch pans: divide batter into thirds, coloring one portion light pink and the other deep pink, then pour accordingly.
7. Step 7: Bake for 33–37 minutes, rotating pans halfway through. A toothpick should come out with a few moist crumbs when done.
8. Step 8: Cool pans for 10 minutes, then loosen edges with a small offset spatula. Transfer layers to the freezer for 30 minutes to cool completely before removing from pans.
9. Step 9: Level the tops with a serrated knife and trim sides if needed. Optionally, slice layers horizontally to create thinner tiers. Wrap and freeze if making ahead.
10. Step 10: To make the frosting, beat 2 cups of unsalted butter and 1 cup cream cheese on medium speed until smooth. Add vanilla extract and salt, mixing on low.
11. Step 11: Gradually add powdered sugar and heavy cream on low speed, adjusting consistency as needed by adding more cream or sugar.
12. Step 12: Cover frosting with plastic wrap to prevent crusting until ready to use.
13. Step 13: Assemble the cake by stacking layers on a greaseproof cake board, spreading an even layer of buttercream between each one with an offset spatula.
14. Step 14: Apply a thin crumb coat around the cake, smooth with a bench scraper, then chill for 10–30 minutes until firm.
15. Step 15: Add a second, thicker coat of frosting and smooth again.
16. Step 16: Tint remaining buttercream into three pink shades and pipe hearts and dots around the cake using piping bags with round tips to decorate.
17. Step 17: Serve and enjoy! The cake can be kept at room temperature for a few hours or refrigerated for up to a week.

Tips & Variations

• Use a kitchen scale to evenly divide batter for consistent layer thickness and even baking.
• Feel free to adjust the intensity of the pink gel food coloring for a subtle or vibrant effect.
• Freezing cake layers after baking and before assembling helps with easier handling and cleaner stacking.
• If you prefer, substitute the vanilla bean paste for vanilla extract for a more aromatic frosting.
• Experiment with different piping tips or decorations to customize the cake design.

Storage

Store this cake covered in the refrigerator for up to one week. Before serving, allow it to sit at room temperature for about 30 minutes for the best texture and flavor. The cake layers can also be wrapped tightly and frozen for up to 3 months; thaw in the fridge overnight and bring to room temperature before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer for this recipe. Just ensure you mix thoroughly and scrape the bowl regularly to combine ingredients evenly.

How do I prevent the frosting from crusting?

Cover the frosting tightly with plastic wrap pressed against the surface to prevent air exposure. This keeps the buttercream soft and easy to spread when you are ready to use it.

Pink Velvet Layer Cake with Cream Cheese Buttercream Frosting Recipe

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★★★★★

4.7 from 133 reviews

• Author: Simon
• Total Time: 1 hour 45 minutes
• Yield: 12–16 servings 1x

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Description

This Pink Velvet Cake is a delightful twist on the classic red velvet, featuring vibrant pink layers made with cake flour, buttermilk, and a blend of egg whites for a light crumb. The cake is beautifully finished with a creamy, tangy cream cheese buttercream frosting, tinted in various shades of pink to create a charming layered presentation. Perfect for celebrations, this recipe provides detailed instructions to bake, assemble, and decorate a stunning and moist pink velvet cake.

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Ingredients

Scale 1x2x3x

Cake Layers

• 3 cups cake flour (360g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• Pink gel food coloring, as needed

Cream Cheese Buttercream Frosting

• 2 cups unsalted butter, room temperature (452g)
• 1 cup cream cheese, room temperature (226g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1 tsp fine salt (6g)
• 11 cups powdered sugar (1375g)
• 1/4 cup heavy whipping cream, room temperature (60g)
• Pink gel food coloring, as needed

Equipment

• 4, 7-inch cake pans
• Spinning cake stand
• Electric hand mixer or stand mixer with paddle attachment
• 10-inch greaseproof cake board
• Serrated knife
• Large offset spatula
• Bench scraper
• 3 small piping bags
• 3 plastic couplers
• 3 medium-sized round piping tips (like a Wilton 10)
• 1 small round piping tip (like a Wilton 3)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line your four 7-inch cake pans with parchment rounds and grease them well with non-stick spray or homemade cake pan release to ensure easy removal after baking.
2. Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Mix until fully combined to ensure even distribution of leaveners and salt.
3. Add Butter: Slowly add the room temperature unsalted butter into the dry mixture on low speed. Continue mixing until the mixture looks like moist sand with no large chunks of butter remaining, ensuring a crumbly texture that will give the cake its lightness.
4. Incorporate Egg Whites: Pour in the egg whites gradually and mix on low speed just until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to ensure uniform mixing.
5. Add Wet Ingredients: Mix in the buttermilk, vegetable oil, and vanilla extract on low speed until fully combined. Scrape the bowl again and beat on medium speed for about 30 seconds to lighten the batter’s texture. The batter will be thin, which is expected.
6. Divide and Color Batter: If using four 7-inch pans, divide the batter into two bowls (about 900g each) and color one light pink and the other a deeper pink with gel food coloring. Pour each shade into two pans for a total of four layers. For three 8-inch layers, portion the batter accordingly and color similarly to create two light pink and one deep pink layer.
7. Bake the Layers: Bake for 33-37 minutes or until a toothpick inserted comes out with a few moist crumbs. Rotate the pans halfway through baking for even cooking.
8. Cool the Cakes: Let the pans cool for 10 minutes. Run a spatula around the edges to loosen the cakes, then transfer them to the freezer for 30 minutes to speed up cooling. Once cooled, carefully remove the layers from the pans.
9. Level and Optional Torte: Use a serrated knife to level the cake tops and trim any caramelization on the sides. Optionally, cut the layers horizontally to create thinner layers for a more polished cake.
10. Make the Buttercream: Beat the softened butter and cream cheese together on medium speed for 30 seconds until smooth. Add vanilla extract and salt, mixing on low. Gradually add powdered sugar and heavy cream, mixing on low until the desired frosting consistency is reached. Adjust by adding more cream or sugar as needed. Cover and set aside.
11. Assemble the Cake: Place a cake layer on a greaseproof board and secure it with a dab of frosting. Spread an even layer of buttercream over the layer. Repeat stacking and frosting all layers.
12. Crumb Coat and Chill: Apply a thin crumb coat of frosting around the entire cake. Smooth with a bench scraper and chill the cake in the fridge for 30 minutes or freezer for 10 minutes until firm.
13. Final Frosting Layer: Add a thicker layer of frosting and smooth again using the bench scraper for a clean finish.
14. Decorate with Colored Buttercream: Divide the remaining frosting into three portions and tint each a different shade of pink. Fit piping bags with couplers and tips, then pipe hearts and dots around the cake using a small heart-shaped cookie cutter as a guide for consistent shapes.
15. Serve and Store: Enjoy your Pink Velvet Cake! Store leftovers in the refrigerator for up to one week or keep at room temperature for a few hours before serving.

Notes

• Make sure all wet ingredients are at room temperature for better mixing and a uniform batter.
• Use gel food coloring to avoid thinning the batter or frosting; add color gradually to reach your desired shade.
• Freezing cake layers after baking helps with easier handling and cleaner cuts when leveling or torting.
• If frosting is too thick, add heavy cream 1 tablespoon at a time; if too thin, add powdered sugar 1/4 cup at a time.
• Using a scale to portion batter ensures evenly sized cake layers for uniform baking and stacking.
• If making the cake in advance, wrap layers tightly and freeze, thaw briefly before assembling.
• For smooth frosting edges, chill the cake between crumb coat and final frosting application.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pink velvet cake, cream cheese frosting, layered cake, birthday cake, celebration dessert, pink cake recipe