Print

Mother’s Day Pink Velvet Cake Recipe

Mother's Day Pink Velvet Cake Recipe
Print Recipe

★★★★★

4.8 from 30 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake featuring a moist, tender crumb with a subtle cocoa flavor and a beautiful pink hue, topped with creamy, tangy cream cheese frosting. Perfect for honoring the special moms in your life with a visually stunning and delicious homemade dessert.

Ingredients

Scale

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 Ingredients

  • 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 thoroughly to prevent sticking.
  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 mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which usually takes about 3 minutes.
  4. Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
  5. Add wet ingredients: Mix in the buttermilk, pure vanilla extract, and red food coloring until the batter is well combined and exhibits the desired pink hue.
  6. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth and even without overmixing.
  7. Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks and allow them to cool completely before frosting.
  9. Frost the cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting over the top of one layer, stack the second layer on top, and frost the entire cake evenly for a smooth finish.

Notes

  • For best results, ensure all your ingredients are at room temperature before starting.
  • If you want a deeper pink color, add red food coloring gradually until the desired shade is reached.
  • You can substitute buttermilk with 1 cup milk plus 1 tbsp vinegar or lemon juice, left to sit for 5-10 minutes.
  • Make sure not to overbake to keep the cake moist and tender.
  • If desired, decorate with fresh berries or edible flowers for an elegant presentation.
  • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Pink velvet cake, Mother's Day cake, cream cheese frosting cake, homemade pink cake, celebration cake

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