Description
Soft, blush-pink velvet layers paired with a silky vanilla cream cheese frosting and a drizzle of pink ganache — this cake is a dreamy showstopper! It’s tender, buttery, and velvety smooth with a touch of cocoa for that signature velvet flavor, finished with luscious cream swirls that melt in your mouth.
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp unsweetened cocoa powder (light, not dark)
- 1 cup (240 ml) buttermilk (room temperature)
- ¾ cup (170 g) unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp white vinegar
- Pink or rose food coloring (gel preferred)
- 12 oz (340 g) cream cheese, softened
- ¾ cup (170 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar
- 1 ½ tsp vanilla extract
- Pinch of salt
- ½ cup (90 g) white chocolate chips
- ¼ cup (60 ml) heavy cream
- Few drops pink food coloring
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch (20 cm) round cake pans.
- In a bowl, whisk together flour, baking soda, baking powder, cocoa, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla and vinegar.
- Alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry mix.
- Add pink coloring until you reach your desired hue.
- Divide the batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool completely on wire racks.
- Beat cream cheese and butter together until smooth.
- Add powdered sugar gradually, then vanilla and salt.
- Beat until light, fluffy, and spreadable.
- Level the cake layers if needed.
- Spread a thick layer of frosting between the two cakes.
- Frost the top and sides with the remaining frosting.
- Chill the cake for 20–30 minutes to set.
- Heat heavy cream until hot but not boiling.
- Pour over white chocolate chips and let sit for 2 minutes.
- Stir until smooth and tint with pink coloring.
- Drizzle over the chilled cake for a glossy finish.
- Pipe frosting rosettes on top using a star tip.
- Add more pink ganache or edible pearls for a dreamy touch.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use gel food coloring for a more vibrant pink hue.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg