Pink Velvet Cake Recipe for Easter day 2024

This Pink Velvet Cake is a delicious vanilla cake that is moist and feels like velvet. It's great for birthdays, baby showers, and more!  


– 1 8 oz (226g) package cream cheese, softened – ▢1 ½ sticks (168g or ¾cup) Unsalted Butter, softened – ▢2 cups (400g) sugar – ▢4 large egg – ▢3 cups (342g) cake flour (See notes for substitution if needed.) – ▢2 teaspoons (8g) baking powder – ▢½ teaspoon (3g) baking soda – ▢½ teaspoon (3g) salt – ▢1 cup (242g) buttermilk (See notes for substitution if needed.) – ▢¼ cup (54g) vegetable oil (We use Canola oil.) – ▢1 Tablespoon (12g) vanilla extract – ▢Pink Coloring Gel (We used Americolor Deep Pink) WHIPPED CREAM FILLING – ▢1 cup 240g heavy cream – ▢¼ 29g cup powdered sugar – ▢1 4g teaspoon vanilla VANILLA BUTTERCREAM – ▢3 sticks (339g) unsalted butter, softened (Should be slightly softened but cool to the touch and holding it's shape) – ▢7 cups (690-805g) confectioners' sugar (Adjust amount based on desired consistency.) – ▢2 tsp. (8g) vanilla extract (If you prefer a lighter frosting, you can use clear imitation vanilla.) – ▢⅓ cup (72)g whole milk or cream, more if needed – ▢½ teaspoon (3g)salt

Start with a 325-degree oven. Grease and flour three 8-inch pans and line with wax or parchment. Set aside flour, baking powder, baking soda, and salt after 30 seconds in a medium bowl.  

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Add buttermilk, oil, and vanilla to another bowl. Set aside. Beat butter and cream cheese in the mixer bowl on medium speed until smooth.  

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Add sugar slowly and mix on medium for 2-3 minutes.Discolour each room-temperature egg yolk.In a low-speed mixer, alternate flour and milk mixtures.   

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Add a few drops of colouring gel—start with less than you think you need and adjust as needed. Do not overmix the batter—just combine. Divide batter among three pans.  

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Bake at 325 degrees F for 25–28 minutes until a toothpick inserted into the centre comes out clean or with crumbs.  

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Pans should cool on wire racks for 5-10 minutes before turning out. This recipe makes 7 ½ cups of batter. Cupcakes work (no dome).  

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Freeze the mixing bowl and whisk attachment for 10 minutes. Combine whipping cream, powdered sugar, and vanilla in the chilled bowl.   

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Beat moderately, then medium-high. In about 1 ½ minutes, the cream thickens and forms delicate peaks that gently bend. Watch carefully as it happens rapidly.

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Smooth slightly softened butter. Add vanilla. Pour in half the powdered sugar and most the milk. Mix powdered sugar at medium speed.  

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Mix remaining powdered sugar and milk on medium speed for 3–4 minutes, scraping bowl sides. For 1–2 minutes, I slow the Kitchenaid mixer to #2. Air pockets in buttercream contract. Expect smoothing.  

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Double or half this recipe.Makes around 4 ½-5 cups of frosting. Frost 2-layer 9-inch or 3-layer 8-inch cakes.Too thin buttercream? Add sugar. Too thick? Add milk.  

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Also See

Strawberry Shortcake (With Pound Cake) Recipe For Easter Day 2024