Pink Velvet Cake

I first spied the cake I wanted to recreate on Pinterest and it’s a creation from, I am Baker. It was one of those foodie pictures that won’t leave you alone until you make it. In keeping with my theme I wanted the cake to be pink. I also had to put aside for a moment, my disdain for artificial coloring. Yes I could have used beet extract or cherry juice. However after searching here there and everywhere for pink damask I figured a little pink coloring wouldn’t hurt.

Now, sometimes I’ll admit to not being able to see the forest for the trees. My original intention was to make a white chocolate cake and then tint it pink. Finding a white chocolate cake that is pure white hasn’t been easy, I’ve been looking for almost a year and only found one reasonable recipe. You won’t believe how long I sat surfing the net for said recipe before the proverbial light bulb moment came on. “Duh”, just look for a pink velvet recipe and be done with it. I found more than I thought I would and settled on this one from Restless Chipotle.

With pink coloring in hand I was off and running, er walking. It’s not a complex or time consuming recipe it came together easily, until release time. You would’ve thought I greased and floured those pans with cement instead of pan grease. Those bad boys did not want to release. I flipped them onto wire racks and used every method I could think of, nothing seemed to work. After about 15 minutes I heard one gently fall onto the wax paper, thankfully it wasn’t in pieces. The other one took about 15 more minutes and a fair amount of prayer and heavy sighing. There was just a tiny bit stuck in the pan. That was way too much drama.

Once they were cooled to room temperature, I spread a generous amount of chocolate truffle between the layers. I frosted the outside with a basic buttercream and then poured a white glaze over the top and let it drip down the sides. To complete the look it was topped with sour cream glazed donut holes that were covered in pink candy melts. This is how you take a cake way over the top.

Pink Velvet Cake – Adapted From Restless Chipotle
8 oz white chocolate, chopped
¼ cup heavy cream
2 ¼ cups all purpose flour
2 ¼ tsp baking powder
¼ tsp salt
10 TBS unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 tsp vanilla extract
¼ tsp almond extract
1 cup half and half
Pink food coloring
Buttercream Frosting
Duncan Hines Vanilla Glaze
Donut Holes
Pink Candy Melts

Preheat the oven to 375°. Grease and flour 3 8- inch round baking pans. (I used only 2 for thicker layers). Bring ¼ cup cream to a simmer and add chocolate. Remove from heat, stir until melted and then set aside. Sift dry ingredients together. Beat butter until fluffy and add sugar slowly, beating well. Add eggs, one at a time bearing until well incorporated and then add extracts and coloring and beat until well blended. Add the flour mixture in thirds, alternating with the half and half. Stir in the melted chocolate mixture. Divide between pans and bake for 30 minutes until a cake tester comes out clean. Cool in pans for 10 minutes and then turn out (easily I hope) of the pans to finish cooling.


  1. says

    I’m so glad you shared the recipe after teasing us with the beautiful photo! The inside is just a spectacular as the outside!!! Fabulous job, Sandra!!! xo

  2. says

    I love how the colors come together, so stunning. I also know that any cake that has the word velvet in it has to be delicious! Great recipe.
    I have had the problem with sticking and it can be the end of a layer cake. Glad yours finally fell out of the pan, but I am sure that you were on pins and needles until they did.
    Impressive post my friend-keep them coming!

  3. says

    Goodness me!!!! This cake cake is making me float and you sure have great baking skills.
    The colors esp seen in the last picture of the cake are so fantastic. Thumbs up to you Sandra.

  4. says

    Oh Sandra! This is gorgeous! Everything about it is so creative! Pink velvet and pink dipped donut holes! So perfect for your birthday! Sorry it was a bit dramatic for you….but it was well worth it for us!!! LOVE this! : )

  5. says

    This cake is just gorgeous, nearly too beautiful to actually eat. I could eat one of those donut holes though with that pink frosting.

  6. says

    Hi Sandra, sorry about my late visit here on this post (I’ve been sick for the past week…horrible!). At first I thought ice cream is on top (sorry for not having baking skills – probably I should’t judge by the shape huh? =P). Donut holes! I love donut holes and it’s pink! What a lovely girly cake! I have to say, I’ve never seen or had this kind of cake on my birthday and closest thing is probably someone’s wedding cake! Beautiful, Sandra!!

  7. says

    I love the dessert table and the cake. This is one gorgeous cake! Very creative to top it with donut holes, I would never have guessed. Like Nami, I too thought those were ice cream scoops. Stunning!!!

  8. says

    I made this the other day and it was great! Thank you so much for sharing! Very easy to make! Instead of chocolate in the middle, though, I did whipped cream and fresh strawberries as a filling! Thanks again!

  9. Wendi says

    I am excited about this! I love red velvet cake but I can’t eat it because I am allergic to chocolate. Usually white chocolate is a confection (or you can find it without the cocoa bean) so I am going to have to try this! I can’t wait to try it!

    • says

      Hi Wendi! Thank you so much for checking out the recipe. I had to find an alternative so my daughter could enjoy the goodies also. I have found some red dye alternatives and will let you know how they work. Hope you visit again!

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