Pink Velvet Cake

Manisha Mishra
by Manisha Mishra
6 Pieces
50 min

On 21st August I have baked this amazing cake for my elder sister surprise birthday. She just love surprises & if especially a cake is made by me then she is the happiest soul. I baked it late night for her and gave her a surprise at 12:00 pm. As she was awake and busy with her office work, she was completely blown away by the surprise and couldn't believe it for a while and was very very happy šŸ˜. It was raining so heavily that she never expected I would come over. She became very emotional and touched.

As this is an eggless recipe, I have used buttermilk instead of eggs. Buttermilk gives softer texture & a hint of tang and it's really a best substitute for eggless cake. I have used pink gel colour to the cake but if you want you can add beetroot juice as well.

I feel extremely proud the way it turned out..... it's soft, moist and extremely spongy. I have decorated the cake with easy chocolate work and as you can witness it looks so beautiful. At the end you will feel happy when everyone appreciate your hard work.

Let's check out the Ingredients & recipe to make this delicious cake. If you like this Eggless pink Velvet Cake recipe then please comment down below, I would love to read your thoughts!!!!

Recipe details
  • 6  Pieces
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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For the cake batter
  • 1.5Ā cupĀ all purpose flour
  • 1Ā tbspĀ cocoa powder
  • Ā¾Ā tspĀ baking soda
  • 1tspĀ baking powder
  • PinchĀ of salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup powdered sugar
  • 1Ā½Ā cup Milk
  • 1 Tsp Vinegar
  • 1 tspĀ vanilla extract
  • 2 to 3 drops of pink gel colour
For Cream Cheese Frosting
  • 1/2 cup butter at room temperature
  • 1 Pack of Cream Cheese
  • 1 tsp Vanilla extract
  • 3 cup sugar powder well sieved
For Chocolate Garnish
  • 50 gm white chocolate
  • 1 drop Pink gel colour
For the Cake Batter
In a bowl add milk and then add 1 Tsp vinegar, stir and keep it aside for 5 mins.
In a large mixing bowl take butter and powdered sugar, beat smooth until fluffy & light.
Now add the rested milk, vanilla extract & pink gel colour then beat at low speed and combine it well.
In another bowl, sieve all purpose flour, cocoa powder, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients gradually in 2 to 3 batch and fold the batter until combines well.
Pink velvet cake batter is ready, now pour the batter into the round greased cake mould & tap it twice to remove air bubbles.
Now bake the cake at 180 degree Celsius for 40 minutes.
After baking , cool down the cake completely on the wire rack.
For the Cream Cheese Frosting
In large bowl, beat butter and cream cheese until smooth and creamy.
Then add powdered sugar in 2 to 3 batch n beat until frosting reach stiff peak.
Lastly add vanilla extract & just fold it. So, Cream cheese frosting is ready.
For Chocolate Garnish
Add chunks of white chocolate to the bowl.
Melt the chocolate using double boiler method or microwave it for 1 min.
Once chocolate is melted, add pink gel colour and mix.
Then spread it on a flat surface and allow to cool down.( You can do any chocolate work of your choice)
Once cooled, your homemade pink chocolate garnish are ready.
  • Instead of 1Ā½ cup milk and add 1 tsp of vinegar you can use buttermilk.
  • Buttermilk gives softer texture & a hint of tang. Best substitute for eggless cake.
  • Instead of pink gel colour you can use beetroot juice that gives natural colour to the cake.
Manisha Mishra
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