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Pink Velvet Cake with Purple Vanilla Buttercream

A bright vibrant pink vanilla cake is baked and filled and frosted with purple buttercream, glazed in a pink ganache and decorated
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 953kcal


  • 1 1/2 cup butter softened
  • 2 1/4 cup sugar
  • 4 egg whites
  • 3 tsp vanilla
  • 3 cups flour
  • 3 tsp baking powder
  • 1 1/2 cup milk
  • Wilton Pink Gel food coloring


  • 1 1/2 cup butter softened
  • 1 1/2 cup shortening
  • 3 tsp vanilla extract
  • 6-7 cups powdered sugar
  • Wilton Purple Gel food coloring


  • 1 cup white chocolate chips
  • 1/2 cup heavy whipping cream
  • Wilton Pink Gel food coloring
  • Candy pearls
  • Pink glitter sprinkles


  • Preheat oven to 350.
  • Link 3 9" cake pans with parchment paper and spray pan with non-stick cooking spray, set aside.
  • In bowl beat together your butter and sugar until fluffy.
  • Add your egg whites and vanilla and continue beating until combined, about 1 minute (do not over mix, you do not want to beat your egg whites into peaks).
  • In another bowl, combine your flour, baking powder and whisk together.
  • In alternate additions add your 1/3 flour mixture and your milk to the butter/sugar mixing after each addition.
  • Add in enough food coloring and mix on low until you get your desired color.
  • Divide your batter equally between your prepared pans.
  • Bake for about 30 minutes or until center is set and toothpick inserted comes out clean.
  • Remove from oven and allow to cool in pans for about 5 minutes before transferring to cooling racks.
  • Meanwhile to make your buttercream in large bowl mix together your butter and shortening until light and fluffy .
  • Add in your vanilla and mix to incorporate.
  • Adding 1 cup at a time, add your powdered sugar until you reach your desired consistency.
  • Lastly stir in enough food coloring to get your desired color.
  • Once cakes are cool add your bottom layer of cake to a turn table and top with about 3/4 cup of your buttercream and smooth to edges. Repeat with remaining layers.
  • Spread a thin layer of frosting over top and sides of cake to seal in the crumbs, place cake in freezer for about 15-30 minutes.
  • Once chilled pipe remaining frosting onto sides with a long flat ribbon tip and smooth out over sides and top of cake. Place back into freezer.
  • Meanwhile to make your ganache, place your chocolate in a heat proof bowl.
  • On stove top add your heavy cream to pan and heat until it just beings to boil, then remove and pour over your chocolate. Cover for about 5 minutes.
  • Remove top and stir your cream and chocolate together until its all melted and blended. Place in refrigerator until thickened slightly 15-20 minutes.
  • Remove cake from refrigerator and spoon a little of your ganache over the edges of your cake so it drips down the sides, add your candy pearls to your shorter drips if desired.
  • Using an open star tip, pipe swirls on top of cake and around bottom with your remaining buttercream.
  • Sprinkle top of cake with pink glitter sprinkles and add more of your pearls to the top swirls if desired.
  • Refrigerate until ready to serve.


If your ganache doesn't set right after drizzling onto cake place in fridge or freezer to harden it before decorating.


Calories: 953kcal | Carbohydrates: 99g | Protein: 5g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 106mg | Sodium: 342mg | Potassium: 210mg | Fiber: 0g | Sugar: 80g | Vitamin A: 1215IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 1.2mg