One Bowl Pink Velvet Cake

How To Make One Bowl Pink Velvet Cake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12


  • 2 cups (256 g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp. baking powder
  • pinch salt
  • 2/3 cup (161 g) whole milk room temperature
  • 6 tbsp. (85 g) unsalted butter, room temp. and cubed
  • 1/2 tsp. (3ml) almond extract
  • 2 tsp. (10ml) vanilla extract
  • 4 (120g) egg whites
  • 4 drops McCormick® red food coloring


  • Preheat oven to 350°F degrees (325°F for convection and high altitude). Prepare two 6-inch round cake pans with spray or parchment. (You can also use 7 or 8-inch round pans, just make sure your pans are not more than 2/3 full)
  • In the bowl of a stand mixer fitted with the whisk attachment, combine together flour, sugar, baking powder, and salt.
  • Add in milk, butter, extracts, and food color and whisk on low until ingredients are mostly incorporated. Add in egg whites last and mix until incorporated.
  • Divide batter between prepared cake pans and bake for 25-35 minutes, or until a toothpick is inserted and comes out mostly clean, just not wet.
  • Cool before assembling the cake.
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