Pink velvet cake is the vanilla version of a red velvet. It’s moist, velvety and with a touch of food color, pink 🙂 The frosting is a smooth and creamy cream cheese frosting. I love this recipe because it’s delicious, but honestly it’s so easy. You can decorate it in the sheet pan, top with a few sprinkles and wha-la! You have a delicious, pretty cake that is perfect for any occasion.
Recipe tips
- Food coloring: When baking things like cake and cookies I like to use gel food dyes. I think they blend well and the colors are nice and bright. Lately (and for this recipe) I used this brand and I really like how the color came out!
- Cake flour: This recipe calls for cake flour rather than all-purpose. You can use all-purpose in a pinch, but cake flour is going to give you the most tender crumb. Basically cake flour contains lower levels of gluten which means the cake will be soft and tender.
- Cake pan: I really like using a 9×13 that comes with a lid. It’s great for travel and storage in the fridge.
- Room temperature ingredients: Baking with room temperature ingredients is really important to ensure all of the ingredients are evenly incorporated. It’s also very important for the frosting. I’ve tried to use cream cheese that isn’t room temp and it clumps up and is almost impossible to combine with the butter. Take the time to allow all of your ingredients to come to room temp, it’s worth it!
I love sheet cakes because they are so easy to make, decorate, and travel with. Top with whatever sprinkles you like, and feel free to experiment with the cake color! If you end up trying the recipe please leave a rating and comment below! 🙂
Pink Velvet Sheet Cake
This Pink Velvet Sheet Cake is the vanilla version of a red velvet cake! It's made of a moist and tender vanilla cake and topped with the smoothest cream cheese frosting.
Ingredients
For the cake:
- 1 cup salted butter room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs room temperature
- 1 ¼ cup buttermilk room temperature
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- pink food coloring
For the frosting:
- 8 oz cream cheese room temperature
- ½ cup salted butter room temperature
- 1 ½ tsp vanilla extract
- 4 cups powdered sugar
- ¼ tsp salt
- 2-4 tbsp heavy cream or whole milk room temperature
- ½ cup sprinkles for garnish
Instructions
For the cake:
- Grease and line a 9×13 metal baking pan and preheat the oven to 350°. In the bowl of a stand mixer combine the butter, granulated sugar and vanilla and beat on medium high until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add the eggs, one at a time, while the mixer is on low. Mix until just incorporated.
- Add in the flour, baking powder, baking soda and salt. With the mixer on low, pour in the buttermilk and mix until everything is combined. Add 1-2 drops of food coloring and mix until evenly incorporated. Remove the bowl from the mixer and pour into the prepared pan. Bake for 30-35 minutes, or until completely baked through. Remove from the oven and allow to cool completely.
For the frosting
- In the bowl of a stand mixer beat the cream cheese until smooth, about 20 seconds. Add in the butter, vanilla, powdered sugar, salt and 2 tablespoons of milk. Mix on medium speed until smooth. If you'd like it to be thinner, add more milk, 1 tablespoon at a time until it reaches desired consistency.
- Scoop frosting onto the cake and smooth evenly on top. If using, top with sprinkles, slice and serve. Store covered in the refrigerator for up to 5 days!
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