Pink Velvet Layer Cake with Buttercream Frosting

Introduction

The Pink Velvet Layer Cake with Buttercream Frosting is a show-stopping dessert that’s as beautiful as it is delicious. Unlike the classic red velvet cake, this one has a softer, pastel pink hue, making it perfect for birthdays, baby showers, Valentine’s Day, anniversaries, or any celebration where love and elegance take center stage.

What makes this cake so special is its light, velvety texture paired with the sweetness of fluffy buttercream frosting. The pink color adds a charming and romantic touch, while the flavor is rich, moist, and subtly tangy thanks to buttermilk and a hint of vanilla. Each slice feels like a piece of edible art—soft layers of pastel cake crowned with creamy swirls of buttercream.

This recipe isn’t just about baking—it’s about creating a centerpiece for your table, a dessert that instantly brings smiles and compliments.

Why I Love This Recipe

I love this recipe because it combines everything I look for in a celebration cake: moist sponge layers, creamy frosting, and an aesthetic that makes it Instagram-worthy. The pink velvet cake feels festive but is also versatile enough for any occasion. What I enjoy most is the balance of sweetness—it’s not overwhelming, making you want to savor every bite. Plus, it’s a joy to decorate, whether you keep it simple with smooth frosting or go all out with piped rosettes and sprinkles.

Why It’s a Must-Try Dish

• Eye-Catching & Elegant: The pink layers make it a perfect party centerpiece.
• Moist & Velvety: Thanks to buttermilk and oil, it has a soft crumb that melts in your mouth.
• Customizable: You can play with colors, flavors, and decorations.
• Crowd-Pleaser: Both kids and adults adore it.

Preparation & Cooking Time

• Preparation Time: 30 minutes
• Baking Time: 30 minutes
• Cooling & Frosting Time: 1 hour
• Total Time: ~2 hours

Servings & Nutritional Info

• Servings: 12 slices
• Calories (per slice): ~420 kcal

Cuisine & Course

• Cuisine: American
• Course: Dessert / Celebration Cake

Ingredients

For the Pink Velvet Cake:

• 2 ½ cups all-purpose flour (sifted)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 ¼ cups buttermilk (room temperature)
• 2 tbsp vegetable oil
• 1–2 tsp pink food coloring (gel preferred for vibrant color)

For the Buttercream Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Simple Cooking Directions

1. Mix dry ingredients and set aside.
2. Cream butter and sugar, then beat in eggs and vanilla.
3. Alternate adding flour mixture and buttermilk.
4. Stir in oil and pink coloring.
5. Divide batter into cake pans, bake, cool.
6. Whip buttercream and frost the cooled cakes.

Step-by-Step Recipe Method

Pink Velvet Cake Layers

1. Preheat oven: to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs & vanilla: Beat in eggs one at a time, then add vanilla.
5. Combine wet & dry: Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour.
6. Add oil & color: Stir in vegetable oil for moisture and add pink food coloring until desired shade.
7. Bake: Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean.
8. Cool: Let cakes rest in pans for 10 minutes, then remove and cool completely on wire racks.

Buttercream Frosting

1. Beat softened butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time.
3. Add vanilla, salt, and cream; beat until fluffy (3–4 minutes).
4. Adjust consistency with more sugar (thicker) or cream (softer).

Assembly

1. Trim cake tops if uneven.
2. Place one layer on a serving plate, spread frosting evenly.
3. Repeat with remaining layers.
4. Frost the entire cake with a thin crumb coat and chill for 20 minutes.
5. Apply final layer of frosting and decorate as desired (swirls, sprinkles, fresh berries, or edible flowers).

How to Serve

• Slice into neat wedges and serve on dessert plates.
• Pair with tea, coffee, or a glass of milk.
• For celebrations, garnish with fresh strawberries or raspberries for a pop of contrast.

Additional Recipe Tips

• Always use room-temperature ingredients for even mixing.
• Gel food coloring is stronger than liquid—use sparingly.
• For extra moistness, brush cake layers with a light sugar syrup before frosting.
• Chill the cake slightly before slicing for clean layers.

Variations

• Strawberry Pink Velvet: Add strawberry puree to the batter.
• Chocolate-Pink Marble Cake: Swirl some cocoa batter into the pink layers.
• Raspberry Buttercream: Replace vanilla frosting with raspberry-flavored buttercream.
• Pink Ombre Cake: Tint each layer in different shades of pink.

Freezing & Storage

• At Room Temp: Store covered for 1 day.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Unfrosted cake layers can be wrapped in plastic and frozen for up to 2 months. Thaw completely before frosting. Frosted cake can be frozen for 1 month (wrap slices individually).

Special Equipment Needed

• 3 round cake pans (8-inch)
• Electric mixer or stand mixer
• Parchment paper
• Cooling rack
• Offset spatula (for smooth frosting)

Conclusion

The Pink Velvet Layer Cake with Buttercream Frosting is more than a dessert—it’s a celebration in itself. With its soft pastel color, velvety crumb, and luxurious frosting, it’s a cake that embodies joy, elegance, and sweetness. Whether you’re making it for a birthday, a romantic evening, or just to brighten a day, it’s guaranteed to impress and delight everyone at the table.

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Pink Velvet Layer Cake with Buttercream Frosting

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Servings: 12 Calories: 420 kcal

Description

The Pink Velvet Layer Cake with Buttercream Frosting is a show-stopping dessert that’s as beautiful as it is delicious. Unlike the classic red velvet cake, this one has a softer, pastel pink hue, making it perfect for birthdays, baby showers, Valentine’s Day, anniversaries, or any celebration where love and elegance take center stage.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pink Velvet Cake:

• 2 ½ cups all-purpose flour (sifted)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 ¼ cups buttermilk (room temperature)
• 2 tbsp vegetable oil
• 1 tsp 1–2 pink food coloring (gel preferred for vibrant color)

For the Buttercream Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 2 tbsp 2–3 heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Pink Velvet Cake Layers : Preheat oven: to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes). Add eggs & vanilla: Beat in eggs one at a time, then add vanilla. Combine wet & dry: Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Add oil & color: Stir in vegetable oil for moisture and add pink food coloring until desired shade. Bake: Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool: Let cakes rest in pans for 10 minutes, then remove and cool completely on wire racks.
2. Buttercream Frosting : Beat softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time. Add vanilla, salt, and cream; beat until fluffy (3–4 minutes). Adjust consistency with more sugar (thicker) or cream (softer).
3. Assembly : Trim cake tops if uneven. Place one layer on a serving plate, spread frosting evenly. Repeat with remaining layers. Frost the entire cake with a thin crumb coat and chill for 20 minutes. Apply final layer of frosting and decorate as desired (swirls, sprinkles, fresh berries, or edible flowers).

Keywords: Pink Velvet Layer Cake with Buttercream Frosting