Mother’s Day Pink Velvet Cake Recipe

Introduction

This Mother’s Day Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a soft pink hue and rich cocoa flavor. It’s perfect for celebrating with loved ones and topped with smooth cream cheese frosting for a luscious finish.

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) and grease two 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt until evenly combined.
3. Step 3: In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition.
5. Step 5: Mix in the buttermilk, vanilla extract, and enough red food coloring to reach your desired pink color, stirring until smooth.
6. Step 6: Gradually fold the dry ingredients into the wet mixture until the batter is smooth and fully combined.
7. Step 7: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting with cream cheese frosting.

Tips & Variations

• For a more intense pink color, use gel food coloring which provides richer color without adding extra liquid.
• Swap buttermilk with sour cream for a slightly tangier flavor and moist texture.
• Decorate the frosted cake with fresh berries or edible flowers for an elegant presentation.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 20-30 minutes to soften. You can also freeze unfrosted cakes wrapped tightly in plastic wrap for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, it’s best to add 1 tablespoon of lemon juice or vinegar per cup of milk to mimic buttermilk’s acidity, which helps the cake rise and stay tender.

How do I prevent the cake from drying out?

Be careful not to overbake and always measure your ingredients accurately. Cooling the cake properly before frosting also helps maintain moisture.

Mother’s Day Pink Velvet Cake Recipe

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★★★★★

4.8 from 480 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake, a tender and moist treat boasting a subtle cocoa flavor and a charming pink hue. Made with classic cake ingredients and topped with creamy cream cheese frosting, this cake is both visually stunning and delicious—perfect for making mom feel special.

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

Ingredients

Scale 1x2x3x

Cake 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)

Frosting

• Cream cheese frosting (for topping)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to ensure the cakes don’t stick.
2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
3. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter with the granulated sugar using a mixer on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to incorporate fully.
5. Add Wet Ingredients: Mix in the buttermilk, vanilla extract, and red food coloring until the batter has an even pink color and is well combined.
6. Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet ingredients carefully to avoid overmixing, stirring until the batter is smooth and uniform.
7. Bake the Cakes: Divide the batter evenly between the prepared pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Frost: Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely. Once cooled, frost generously with cream cheese frosting as desired.

Notes

• Make sure all your ingredients, especially eggs and buttermilk, are at room temperature for better mixing and texture.
• Adjust the amount of red food coloring based on the desired intensity of the pink color.
• Do not overmix the batter once dry ingredients are added to avoid a dense cake.
• You can substitute cream cheese frosting with buttercream if preferred.
• Store the cake refrigerated if not serving immediately, and bring back to room temperature before serving for best flavor.

Keywords: Pink velvet cake, Mother’s Day cake, red velvet cake variation, cream cheese frosting dessert, pink cake recipe