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Pink Velvet Cake
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Pink Velvet Cake

Pink Velvet Cake is the prettiest layer cake recipe! Tender light pink sponge cake layers, strawberry filling and pink vanilla buttercream.

Prep Time
1 hr
Cook Time
30 mins
Total Time
2 hrs 30 mins
Servings: 12 servings
Calories: 644 kcal
Course: Dessert
Cuisine: American

Ingredients

Pink Velvet Cake:
  • 6 large egg room temperature, white
  • 1 cup sugar , divided
  • 2/3 cup butter softened, unsalted
  • 1 teaspoon vanilla extract clear
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk whole
  • 5-6 drops Food Coloring or until it makes a pretty pink color, pink
Filling:
  • 1/2 cup strawberry jam seedless
Pink Frosting:
  • 1 cup butter softened, unsalted
  • 5 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 3-4 drops Food Coloring or until it makes a pretty pink color, pink
  • 2 tablespoons Sprinkles white and pink

Instructions

Pink Velvet Cake:
    Cup of Yum
  1. Preheat the oven to 350 degrees and spray two 9" cake pans with baking spray.
  2. 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.
  3. Add in 1/4 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.
  4. Remove the beaten egg whites from the stand mixer to a large bowl.
  5. Add the remaining 3/4 cup sugar, 2/3 cup butter, and vanilla extract to the stand mixer on medium high speed until light and fluffy, about 1 minute.
  6. Sift together the cake flour, baking powder and salt (this is important for soft and tender cupcakes) then add in the flour and milk alternating about 1/4 of each at a time on low speed until just combined.
  7. Add in the pink food coloring until it makes a pretty vibrant pink color (this will lighten as you add the egg whites).
  8. Fold in 1/3 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 add in the remaining egg whites gently as well.
  9. Spread the batter into the cake pans evenly (be gentle with the mixture or it can make a dense cake).
  10. Bake the cakes for 25-30 minutes until a toothpick comes out clean.
  11. Let cool completely.
Pink Frosting:
  1. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
  2. Add in the vanilla extract, heavy cream and pink food coloring and beat until light and fluffy for 1 minute.
To Finish:
  1. Add a bit of frosting to you cake stand in the center.
  2. Place the first layer of cake gently onto the frosting.
  3. Pipe a circle of frosting around the top edge of the first layer.
  4. Fill with the strawberry jam.
  5. Pipe frosting over the jam.
  6. Top with the second layer of cake.
  7. Carefully frost the top and sides of the cake.
  8. To make a clean frosting, you can frost the exterior first with a thin layer and refrigerate for 1 hour.
  9. Remove and frost with remaining frosting.
  10. Pipe mounds on top of the cake and top with white and pink sprinkles.

Nutrition Information

Calories 644kcal (32%) Carbohydrates 96g (32%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 72mg (24%) Sodium 220mg (9%) Potassium 97mg (2%) Fiber 1g (4%) Sugar 75g (150%) Vitamin A 850IU (17%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 644

% Daily Value*

Calories 644kcal 32%
Carbohydrates 96g 32%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 220mg 9%
Potassium 97mg 2%
Fiber 1g 4%
Sugar 75g 150%
Vitamin A 850IU 17%
Vitamin C 1mg 1%
Calcium 80mg 8%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.