By Akshara
February 8, 2026
Pink velvet cake is a softer, lighter take on the classic velvet sponge, with a gentle cocoa note and a tender crumb rather than a strong chocolate flavour. The pale pink colour makes it especially popular for Valentine’s celebrations, while the buttermilk-based batter keeps the cake moist and easy to frost. It works well as a layered cake or a simple single tin bake.
For the cake 2½ cups all-purpose flour 1½ cups caster sugar 1 tsp baking soda 1 tsp cocoa powder ½ tsp salt 1½ cups vegetable oil 1 cup buttermilk 2 eggs 1 tsp vanilla extract 1 tsp white vinegar Pink food colour, as needed For the frosting 200 g cream cheese, softened ½ cup unsalted butter, softened 1½ cups icing sugar 1 tsp vanilla extract
Whisk flour, cocoa, baking soda, and salt in a bowl.
Beat oil, sugar, eggs, buttermilk, vanilla, vinegar, and colour until smooth.
Gently fold in dry ingredients until just combined.
Bake at 180°C for 30–35 minutes in greased tins.
Cool fully, frost generously, slice, and serve.