Mother’s Day Pink Velvet Cake Recipe

Introduction

Celebrate Mother’s Day with a delightful Pink Velvet Cake that’s as beautiful as it is delicious. This moist, tender cake has a subtle cocoa flavor enhanced by a striking pink hue, perfect for a special occasion. Topped with creamy frosting, it’s sure to impress your loved ones.

Ingredients

• 2 ½ cups cake flour
• 1 ¾ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 4 large eggs (room temperature)
• 1 cup buttermilk
• 2 tsp pure vanilla extract
• Red food coloring (to achieve desired pink hue)
• Cream cheese frosting (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Step 2: In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
4. Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Step 5: Stir in the buttermilk, vanilla extract, and enough red food coloring to achieve your preferred pink color. Mix until combined.
6. Step 6: Gradually fold the dry ingredients into the wet mixture, mixing gently until the batter is smooth and even.
7. Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
9. Step 9: Once fully cooled, frost the cakes generously with cream cheese frosting before serving.

Tips & Variations

• Use room temperature eggs and butter for a smoother, more even batter.
• Adjust the amount of red food coloring to get the perfect shade of pink without altering the flavor.
• For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice.
• Decorate the frosted cake with fresh berries or edible flowers for an elegant touch.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but for best results, add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes to mimic buttermilk’s acidity.

Is it possible to make this cake without red food coloring?

You can omit the red food coloring, but the cake will have a deeper chocolate color instead of pink. Alternatively, use natural colorings like beet juice for a pink hue.

Mother’s Day Pink Velvet Cake Recipe

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★★★★★

4.7 from 110 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake featuring a tender, moist crumb colored with red food coloring and balanced with a subtle cocoa flavor. Topped with creamy, tangy cream cheese frosting, this cake is as beautiful as it is delicious, perfect for a special occasion.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups cake flour
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 1 cup buttermilk
• 2 tsp pure vanilla extract
• Red food coloring (to achieve desired pink hue)

Frosting

• Cream cheese frosting (for topping)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cakes after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution of ingredients for a consistent batter.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes. This step adds air to the batter for a tender crumb.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to create a smooth batter.
5. Add Wet Ingredients: Mix in the buttermilk, pure vanilla extract, and red food coloring until fully combined, giving the batter the vibrant pink hue.
6. Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or low mixer speed, blending until the batter is smooth and uniform without overmixing.
7. Pour and Bake: Divide the cake batter evenly between the two prepared pans. Place them in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely, which prevents the frosting from melting.
9. Frost the Cake: Once fully cooled, frost the cakes generously with cream cheese frosting to add a creamy, tangy finish perfect for the Pink Velvet Cake.

Notes

• Use room temperature eggs to ensure proper mixing and texture.
• Adjust the amount of red food coloring to get your desired shade of pink.
• Make sure cakes are completely cooled before frosting to prevent melting the frosting.
• You can prepare the cakes a day ahead and refrigerate them wrapped in plastic wrap for freshness.
• For a richer flavor, consider using high-quality cocoa powder.

Keywords: Pink velvet cake, Mother’s Day cake, cream cheese frosting, moist chocolate cake, layered cake, celebration cake