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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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/mothers-day-pink-velvet-cake-recipe/