CakeWhiz

Pink Velvet Cake {With Strawberries}

Soft, moist, easy pink velvet cake recipe from scratch, homemade with simple ingredients. Paired with strawberry frosting and fresh strawberries. Perfect for Valentine’s Day.

I am sure ALL of you know about a red velvet cake but feast your eyes on this PINK velvet cake now! This is the most ROMANTIC cake ever and it’s one of my most POPULAR Valentine’s day cakes, just like my Moist Red Velvet Cake.

By the way, many people DON’T realize that red velvet cake is NOT just a red colored vanilla cake.  It’s actually a red colored vanilla cake batter with a hint of chocolate.

Over the years, red velvet cakes have given RISE to other velvet cakes. These new velvet cakes are simply vanilla cakes in different colors or at least that’s my understanding. The one I am sharing today is a PINK velvet cake or some people like to call it a pink sponge cake recipe.

Easy Homemade Pink Velvet Cake From Scratch on White Dish (Heart Cake)

UPDATE: I shared this pink velvet cake recipe a few years ago but it did not have pictures of the slices and those have been added now. 

Slice of Pink Cake With Fresh Strawberry Frosting on White Dish

What is pink velvet cake?

It’s a soft and moist buttermilk cake that is pink in color and frosted in pink buttercream icing. It has a very light and airy texture.

How to make pink velvet cake?

Start off by creaming together butter and sugar. Then, mix in eggs, vanilla and buttermilk. In a separate bowl, whisk together the dry ingredients and mix that into the wet mixture until just combined. Bake and let it cool. Then, frost it in icing and decorate with strawberries and coconut. Enjoy!

How to color batter pink?

You can do this by adding pink gel food coloring or a little bit of red food coloring into the batter and mixing well. I suggest using gel food coloring instead of liquid food coloring since the color is stronger and you don’t have to add as much as the liquid variety.

Fork Full of Cake on White Dish- Closeup Shot

TIPS for easy pink velvet cake:

  • Instead of a cake, you can use this recipe to make 24 pink velvet cupcakes.
  • DO NOT replace buttermilk with regular milk because it adds a lot of moisture to this cake and a very subtle tanginess.
  • Make sure all your ingredients are at room temperature because this ensures they blend together properly and smoothly.
  • DON’T frost the cake until it has fully cooled down or else the cake will crumble and frosting will melt.
  •  You can bake this cake in a flat cookie pan to make a pink CAKE ROLL(I was able to get 2 rolls).
  • I think the best icing or best frosting for pink velvet cake is strawberry frosting but my family and friends LOVE this pink velvet cake with Cream Cheese Frosting.
  • You can also use LEFTOVER cake or cake scraps to make Cake Pops and Cake Balls or Cake Truffles.
  • By the way, I recently saw pink velvet cake mix boxes at my local grocery store  but I think they might be seasonal and they are probably not available all year. If you can find them, you can use them to make a pink velvet cake or even pink velvet cake mix cookies. I haven’t tried them and don’t know how they taste though.
  • Homemade buttermilk substitute- Simply add 1 tablespoon of lemon juice or white vinegar to a 1 cup measuring cup. Then, fill the remainder of the cup with whole milk. Stir the mixture gently and let it rest for about 5 minutes.
  • Don’t over-mix cake batter.
  • Don’t over- bake cake because the edges and tips will start to brown.
  • Add other fillings.
Heart Valentine's Day Cake on White Dish

Storage of homemade cake

Room temperature– This can be left out for 2-3 hours away from direct heat and moisture.

Refrigerate– In a sealed container for 2-3 days.

Freeze– Baked cakes and frosting can be stored in individual containers for up to 1 month. When you are ready to enjoy this cake, thaw to room temperature and assemble, as per instructions below.

More Valentine’s Day Cakes

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Pink Velvet Cake (From Scratch)

Prep Time: 10 mins
Cook Time: 40 mins
Decorating time: 10 mins
Total Time: 1 hr
Soft, moist, easy pink velvet cake recipe from scratch, homemade with simple ingredients. Paired with strawberry frosting and fresh strawberries. Perfect for Valentine's Day.
Yield: 9 Slices

Ingredients

Cake

  • cups All-purpose flour
  • cups Granulated sugar
  • 1 cup Butter, Unsalted
  • 1 cup Buttermilk
  • 3 Eggs, Large
  • 1 tbsp Vanilla extract
  • Pink gel coloring
  • tsp Baking powder
  • ½ tsp Baking soda
  • tsp Salt

Filling, Frosting, Decoration

  • 2 cups Fresh strawberries, Washed, Cut into small pieces, Patted dry with paper towels
  • 2 cups Strawberry frosting
  • 1 cup Coconut, Shredded

Instructions 

  • In a large mixing bowl, add butter, sugar and cream together until light and fluffy. 
  • Add eggs, vanilla extract, buttermilk, pink gel coloring and mix until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt.
  • Dump this dry ingredients to the wet mixture and mix until smooth. Do not over-mix! 
  • Pour this batter into a greased/floured heart pan (Dimensions 8×3). You can also use two round 8×2 pans if you don't want to make a heart cake.
  • Bake at 350 degrees F for about 40-45 minutes or until an inserted toothpick comes out clean.
  • Allow cake to cool completely. 
  • Cut it in half lengthwise and fill it with strawberry frosting and top it off with some strawberry pieces. Place the other half of the cake on top of the strawberries. 
  • Frost your entire cake with strawberry frosting.
  • Cover the sides of the cake with finely shredded coconut.
  • Use Tip 1M (star tip) to pipe the top of your cake and the cake board. 
  • Add more strawberries on top of the cake and sprinkle some coconut. Enjoy!

Notes

  • Read all my tips above.
  • I highly recommend sifting the flour because it makes the cake more airy and soft.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 708kcal, Carbohydrates: 94g, Protein: 7g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 111mg, Sodium: 427mg, Potassium: 281mg, Fiber: 2g, Sugar: 63g, Vitamin A: 755IU, Vitamin C: 19.1mg, Calcium: 94mg, Iron: 2.4mg
Course: Cake, Dessert
Cuisine: American
Calories: 708
Author: Abeer Rizvi

35 comments on “Pink Velvet Cake {With Strawberries}”

  1. Hi, I have a question, in your first step you say “In a large mixing bowl, add butter, sugar and cream until light and fluffy. ” but in the list of ingredients, you never mentioned cream. Which cream and quantity???
    Thanks4 stars

  2. Hello thanks for the recipe but you didn’t state the quantity of color to use.

  3. This is a question. Could you make this pink velvet cake in a heart shaped Bundt pan?

    • I have not tried that to know if the cake would remove easily from the bundt pan. This cake is very soft and typically bundt cakes are much firmer. I would be very cautious trying that heart shaped bundt pan.

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