You’ve heard of red velvet, but have you ever tried pink velvet?
This Pink Velvet Cake recipe is here to give a standard boxed cake mix a fun and vibrant spin. It’s just as tangy, moist, and flavorful as a classic Red Velvet cake, but without the addition of cocoa powder, making it the perfect light and not-too-sweet finish to a meal.
“Such a fun color!” said recipe tester Melissa Gray. “Love the sprinkles and cream cheese frosting. Very easy to make!”
Ingredients
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baking spray with flour
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1 (15.25-ounce) package classic white cake mix (such as Pillsbury)
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1 cup whole buttermilk
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1/2 cup vegetable oil
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3 large eggs
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6 drops soft pink food coloring gel (such as Americolor)
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1 (8-ounce) package cream cheese, softened
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1/4 cup unsalted butter, at room temperature
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4 cups unsifted powdered sugar
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2 teaspoons vanilla extract
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1/4 teaspoon kosher salt
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pink sprinkles
Directions
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with baking spray; set aside.
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Whisk together cake mix, buttermilk, oil, eggs, and food coloring in a medium bowl until fully combined and no dry streaks remain. Transfer to the prepared baking pan and spread in an even layer.
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Bake in the preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.
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Beat cream cheese and butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
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Gradually beat in powdered sugar with mixer on low speed, until smooth and fully combined, stopping to scrape down sides of bowl as needed, about 3 minutes. Add vanilla and salt and beat until just combined.
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Using an offset spatula, spread cream cheese frosting evenly over the top of the cooled cake. Garnish with sprinkles, if desired.
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Cut into squares and serve.
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