Easy Pink Velvet Cake

5 from 2 votes

This flavorful and gorgeous Pink Velvet Cake starts with a cake mix and ends with an amazing cream cheese glaze.

Prep Time10

Cook Time35

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 452kcal

Preheat the oven to 350 degrees.
In a medium bowl combine the cake mix, eggs, buttermilk, vegetable oil, vanilla extract and pink food coloring. Use a hand held mixer {or mix by hand} to incorporate the ingredients until you have a thick pink cake batter.
Spray a bundt pan liberally with nonstick cooking spray. Pour the cake batter into the pan and spread out into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs {no raw cake batter}. Remove from the oven and allow the cake to cool in the pan for 10 minutes before inverting it onto a cake plate.

Once the cake is completely cooled {about an hour} add the cream cheese to a small bowl and mix until creamy and smooth. Add the softened butter and continue to mix until incorporated. Finally, add the vanilla extract and powdered sugar. Mix into the cream cheese and butter until you have a smooth frosting.
To get a glaze consistency, microwave the cream cheese frosting for 30 seconds. Stir and continue with 15 second intervals until you have a pourable glaze. Pour the glaze over the top of the cooled bundt cake. Use the back of a spoon to spread it out evenly if needed.

If you don't have buttermilk there is an easy solution. Combine a cup of milk with 1 teaspoon of either lemon juice or white vinegar. Allow it to sit for 4-5 minutes and it is ready to use.
Only add a drop or two of pink food coloring to the batter. Adding too much will change the texture of the cake.
You can bake this cake in a 9×13 pan. Adjust the bake time to 28-33 minutes.
Do not add the cream cheese glaze until the cake is completely cooled. Doing this step while the cake is warm will melt the glaze.