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Hands holding the cake white frosted pink velvet cake topped with a fresh strawberry, perfect for special occasions.

Pink Velvet Cake with Cream Cheese Frosting

This Pink Velvet Cake with Cream Cheese Frosting is a moist, fluffy, and festive dessert perfect for celebrating the special women/men in your life.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • 9-inch Round Cake Pans (Feel free to use whatever cake pans you already have on hand!)
  • Stand Mixer or Hand Mixer
  • Offset Spatula
  • Cake Turntable

Ingredients
  

For the Cake:

  • 2 ½ cups 315g all-purpose flour
  • 1 ½ cups 300g sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 ½ cups 360ml vegetable oil
  • 1 cup 240ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1-2 tbsp beetroot powder or pink food coloring

For the Cream Cheese Frosting:

  • 8 oz 225g cream cheese, softened
  • ½ cup 115g unsalted butter, softened
  • 4 cups 500g powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Step 1: Make the Cake Batter

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In a separate bowl, mix oil, buttermilk, eggs, vanilla, and beetroot powder/food coloring.
  • Gradually add the wet ingredients to the dry ingredients and mix until smooth.

Step 2: Bake the Cake

  • Divide the batter evenly between the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting

  • In a bowl, beat cream cheese and butter until smooth.
  • Gradually add powdered sugar and vanilla, beating until creamy.

Step 4: Assemble the Cake

  • Place one cake layer on a serving plate and spread a layer of frosting on top.
  • Add the second cake layer and frost the top and sides of the cake.
  • Decorate with fresh berries or edible flowers.

Notes

  • Natural Coloring: Use beetroot powder or puree for a natural pink hue. Avoid artificial food coloring if possible.
  • Room Temperature Ingredients: Make sure the cream cheese and butter are softened for a smooth frosting.
  • Storage: Store the cake in an airtight container in the fridge for up to 5 days
Keyword Pink Velvet Cake