Pink velvet cake

Fluffy rose-pink cake dressed in a sinful mascarpone frosting, this dessert is almost too pretty to eat. Almost!

  • 1 hr preparation
  • Serves 12
  • Print
Pink velvet cake


  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (330g) caster sugar
  • 2 eggs
  • 1 1/2 cup (225g) plain flour
  • 2 tablespoon cornflour
  • 2 tablespoon cocoa powder
  • 1 cup (250ml) buttermilk
  • 1 tablespoon rose pink food colouring
  • 1 teaspoon white vinegar
  • 1 teaspoon bicarbonate of soda
  • 1 cup (50g) flaked coconut
Mascarpone frosting
  • 250 gram cream cheese, softened
  • 1 cup (160g) icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 250 gram mascarpone cheese
  • 1 1/4 cup (300ml) thickened cream


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm-round cake pans; line bases and sides with baking paper.
  • 2
    Beat butter, extract, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flours, cocoa and the combined buttermilk and food colouring, in two batches.
  • 3
    Combine vinegar and soda in a cup; allow to fizz, then fold into cake mixture. Divide mixture between pans.
  • 4
    Bake cakes about 25 minutes. Stand cakes for 10 minutes before turning top-side up onto wire rack to cool. Wrap cakes in plastic; freeze 40 minutes to make splitting cakes easier.
  • 5
    To make marscapone frosting, beat cream cheese, mascarpone, sugar and extract in a small bowl with electric mixer until smooth. On medium speed, beat in mascarpone until just combined, then beat in the cream until smooth and spreadable.
  • 6
    Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup frosting. Repeat layering, finishing with remaining frosting spread over top and side of cake; press coconut onto side of cake.


Cake suitable to freeze before decorating. Not suitable to microwave.

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