Pink Velvet Cake is the prettiest layer cake recipe! Tender light pink sponge cake layers, strawberry filling, and pink vanilla buttercream.
This showstopping Cake is a lighter, brighter, vanilla-flavored version of a Classic Red Velvet Cake. Beneath the bright pink frosting are light and airy pink cake layers with the same velvety crumb that makes velvet cakes so special.
Sabrina’s Pink Velvet Cake
With its tender, light pink sponge cake layers, sweet Strawberry Jam filling, and pink Vanilla Buttercream Frosting, this Pink Velvet Cake recipe is a true showstopper that will impress at any occasion. Not only does it look gorgeous and taste amazing, but it’s also so much easier to make than it looks! This recipe is your complete step-by-step guide to making a stunning, delicious Pink Velvet Layer Cake at home.
Recipe Card
Ingredients
Pink Velvet Cake:
- 6 large egg whites , room temperature
- 1 cup sugar , divided
- 2/3 cup unsalted butter , softened
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 5-6 drops pink food coloring , or until it makes a pretty pink color
Filling:
- 1/2 cup seedless strawberry jam
Pink Frosting:
- 1 cup unsalted butter , softened
- 5 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 3-4 drops pink food coloring , or until it makes a pretty pink color
- 2 tablespoons white and pink sprinkles
Instructions
Pink Velvet Cake:
- Preheat the oven to 350 degrees and spray two 9-inch cake pans with baking spray.
- To a stand mixer add the egg whites, beating on medium speed until soft peaks form (the tip of the peak will fall down when in soft peak stage), this should take 2-3 minutes.
- Add in ¼ cup sugar one tablespoon at a time while it is beating, until the mixture reaches hard peaks (the tip of the peak will stay standing up), this should take another 1 minute.
- Remove the beaten egg whites from the stand mixer to a large bowl.
- Add the remaining ¾ cup sugar, 2/3 cup butter, and both vanilla extracts to the stand mixer on medium high speed until light and fluffy, about 1 minute.
- Sift together the cake flour, baking powder, and salt (this is important for soft and tender cake) then add in the flour and milk alternating about ¼ of each at a time on low speed until just combined.
- Add in the pink food coloring until it makes a pretty vibrant pink color (this will lighten as you add the egg whites).
- Fold in ⅓ of the egg whites gently until combined (start with this amount first to lighten the mixture so the rest of the egg whites will fold in easier), then fold in the remaining egg whites gently as well.
- Spread the batter into the cake pans evenly (be gentle with the mixture or it can make a dense cake).
- Bake the cakes for 25-30 minutes until a toothpick comes out clean.
- Let cool completely.
Pink Frosting:
- To your stand mixer on low speed cream the butter, then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
- Add in the vanilla extract, heavy cream, and pink food coloring and beat until light and fluffy for 1 minute.
To Finish:
- Add a bit of frosting to your cake stand in the center.
- Place the first layer of cake gently onto the frosting, which will hold it in place.
- Pipe a thick circle of frosting around the outer edge of the first layer.
- Fill with the strawberry jam.
- Pipe frosting over the jam.
- Top with the second layer of cake.
- Carefully frost the top and sides of the cake.
- To make a clean frosting, you can frost the exterior first with a thin layer and refrigerate for 1 hour.
- Remove and frost with remaining frosting.
- Pipe mounds on top of the cake and top with white and pink sprinkles.
Nutrition
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Table of Contents
About this Recipe
Whether you’re celebrating a birthday, hosting a tea party, or simply craving a slice of something special, this pretty pink cake delivers. With the sweet, melt-in-your-mouth vanilla cake, the fruity tang of the strawberry filling, and the creamy richness of the frosting, Pink Velvet Cake is a dreamy dessert that will leave you wanting more. So grab your baking pans and ingredients, set up your mixer, and get ready to make a mouthwatering, charming Pink Velvet Cake.
Ingredients
- Egg Whites: Using only egg whites and beating them to stiff peaks helps create a light and fluffy cake with a tender crumb that melts in your mouth.
- Cake Flour: Cake flour has a lower protein content compared to all-purpose flour to give this cake an airy texture and a softer bite.
- Clear Vanilla Extract: By using clear vanilla extract the pink color can be more vibrant and bright.
- Food Coloring: Pink food coloring turns the white sponge cake batter and creamy frosting into a whimsical and charming cake. Gel food coloring is going to have the most vibrant color, but liquid food coloring works too.
- Strawberry Jam: The thin layer of strawberry jam adds the perfect amount fruity sweetness without overpowering the subtle vanilla cake.
- Frosting: This Pink Velvet Cake is frosted with a rich and creamy vanilla buttercream that’s been colored a bright, fun pink. You could also swap in Cream Cheese Frosting and it would taste just as lovely!
Kitchen Tools & Equipment
Cake Pans: You’ll need two 9-inch (or 8-inch) round cake pans for this cake. You can also bake it in two batches if you only have 1 pan.
Piping Bag: If you want to add the decorative swirls on top, you’ll want a piping bag with a 1-inch star tip. If you don’t have a piping bag, use a ziplock bag with a tiny corner snipped. It won’t be as neat but you can still get a little swirl of frosting.
Can this be made ahead of time?
Yes, Pink Velvet Cake can be made ahead of time. Bake the cake layers in advance and store them, well wrapped, in the fridge for up to 2 days or freeze them for longer storage. For long-term freezing, up to 3 months, wrap them twice tightly in plastic wrap and then aluminum foil. This will keep out odors and moisture. It is actually easier to assemble the baked cake layers and apply the crumb coat while the cake is frozen. The frosting can also be prepared a day in advance and refrigerated until ready to use. Assemble the cake with the final layer of frosting and decorative piping a few hours before serving.
How to Store
Store: A frosted cake can be at room temperature for a couple days, covered with plastic wrap or cake cover. However, it will keep fresher longer if stored in the fridge and it’s best to keep any leftover frosting chilled. Cover the leftover cake tightly or place in an airtight container and keep in the refrigerator for up to 3-4 days. Bring to room temperature for about 10-15 minutes to soften before serving. Leftover frosting will stay good for up to a week.
Freezing: Wrap leftover cake pieces in plastic wrap then aluminum foil, and freeze for up to 2 months. Thaw them at room temperature or in the fridge overnight. If you want to freeze the entire cake, see the “Make Ahead” section.
Frequent Questions
Pink Velvet Cake has a delicate and subtly sweet vanilla flavor, similar to a vanilla sponge cake. This Pink Velvet Cake recipe also has a strawberry filling and a creamy, rich vanilla buttercream frosting.
Velvet cake gets its name from its luxurious and velvety texture. The use of specific ingredients and techniques, such as incorporating beaten egg whites and using cake flour, creates a tender and moist crumb that resembles the smoothness of velvet, giving the cake its aptly fitting name.
No, Pink Velvet Cake does not typically contain cocoa powder. The absence of cocoa powder allows the delicate pink color of the cake to shine through without any interference from the brown hue of cocoa.
Variations
- Lemon: Make a Pink Lemonade Velvet Cake by adding lemon juice and lemon zest to the cake batter. Instead of the strawberry jam, use Lemon Curd as the filling.
- Filling: You can swap out the jam filling with other berry jams like raspberry or Blueberry Jam. You could also just leave the jam out and spread a cup of frosting in the middle.
- Cupcakes: Instead of a layer cake, you can bake the batter as cupcakes. Fill the lined muffin cups 2/3 full and bake them for 18-20 minutes. This batter should make about 3 dozen cupcakes.
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