How to make delicious pink cake:

Ingredients:

Cake flour – Cake flour has less protein than all-purpose flour and makes lighter, fluffier cakes. I definitely recommend using cake flour for this recipe so your cake has the perfect airy texture.
Sugar
Salt
Baking powder
Baking soda
Butter – Butter is used to make the cake batter and the frosting for the pink velvet cake. I always use unsalted butter to make baked goods.
Buttermilk – Buttermilk gives the cake that classic tangy taste that is so irresistible in pink velvet.
Vegetable oil
Egg whites – Using just egg whites makes the cake batter a lighter color which allows the pink coloring to really shine through.
Vanilla extract
Pink gel food coloring – Be sure to use gel food coloring, which will make the cake a brilliant color with just a few drops.
Powdered sugar – Powdered sugar is the best choice, as it melts right into the butter, making a smooth, thick frosting.
Milk – A splash of whole milk helps make the buttercream spreadable.

1. Prep the equipment: Start by preheating your oven to 350ºF. Then, grease and flour two eight-inch cake pans.

2. Mix the dry ingredients: Add the cake flour, sugar, salt, baking powder, and baking soda to a bowl and blend together. Add the room-temperature butter and mix until the dry ingredients look like wet sand.
3. Add buttermilk and oil: Add a little bit of the buttermilk and vegetable oil. This will wet the dry ingredients and help soften the proteins in the flour. This step helps your cake become tender and soft!

4. Whisk the remaining wet ingredients: Whisk the rest of the buttermilk, egg whites, vanilla, and food coloring in a separate small bowl. Slowly pour this into the bowl with the flour mixture. Keep the mixer running while you pour in the wet ingredients to make sure they are blended in evenly—you want to have no lumps in the batter!

5. Bake: Pour the cake batter into the prepared cake pans and then bake for 35-40 minutes. Let the cakes cool before turning them out of the pans.

6. Make the frosting: Beat the butter and powdered sugar together until light and fluffy. Add the milk and vanilla and mix well.

7. Assemble the cake: Spread about half of the frosting on top of one of the layers of cake. Place the second layer of cake on top of the frosting, making a big cake sandwich. Spread the rest of the frosting on top of the cake and around the sides, then decorate the cake however you’d like!