You’ve heard of red velvet, but have you ever tried pink velvet?
Pink velvet cake has pink food coloring but no cocoa powder. Both red and pink velvet cake have buttermilk and vinegar for a bit of a tang, and to keep them soft and fluffy. They're also typically frosted with a cream cheese frosting.
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 nottoosweet finish to a meal.
“Such a fun color!” said recipe tester Melissa Gray. “Love the sprinkles and cream cheese frosting. Very easy to make!”
4 cups unsifted powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
pink sprinkles
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13inch baking pan with baking spray; set aside. 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.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.Beat cream cheese and butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.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.Using an offset spatula, spread cream cheese frostingbaking spray with flour
pink sprinkles evenly over the top of the cooled cake. Garnish with sprinkles, if desired.Cut into squares and serve.
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