Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan with non-stick spray or butter and dust lightly with flour. This ensures the cake will release easily from the pan after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt. This dry mixture will provide the foundation for the pink velvet cake and help ensure even distribution of the raising agents.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes). This step ensures your cake has a tender crumb by properly aerating the butter.

Step 4: Incorporate Wet Ingredients

Add the eggs one at a time, beating well after each addition. Follow with the vegetable oil, vanilla extract, and vinegar, mixing until combined. Gradually add the buttermilk and mix until smooth.

Step 5: Add the Dry Ingredients

With the mixer on low speed, slowly incorporate the dry ingredients into the wet mixture, stopping to scrape down the sides of the bowl as needed. Stir until the batter is smooth and free of lumps.

Step 6: Add the Food Coloring

Gradually add pink food coloring, starting with one teaspoon and increasing to achieve your preferred shade of pink. Stir well to evenly distribute the color throughout the batter.

Step 7: Bake the Cake

Pour the batter into your prepared sheet pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.