Description
This Mother’s Day Pink Velvet Cake is a delightful twist on the classic red velvet, offering a moist, tender crumb with a beautiful pink hue and rich cream cheese frosting. Perfect for celebrating moms with a visually stunning and delicious homemade cake.
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and cocoa flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes. This step is crucial for a light cake texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps maintain the batter’s consistency.
- Combine Wet Ingredients: Add the buttermilk, vanilla extract, and red food coloring to the batter. Mix until just combined to create the signature pink color.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until smooth, taking care not to overmix which can toughen the cake.
- Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. This cooling step prevents the frosting from melting.
- Frost the Cake: Once fully cooled, generously frost the cakes with cream cheese frosting. Stack the layers if desired, and decorate as you like for a beautiful presentation.
Notes
- Room temperature eggs help to create a smooth batter and better rise.
- Adjust the amount of red food coloring to achieve your preferred pink shade.
- Use cake flour for a tender crumb; all-purpose flour can make the cake denser.
- Make sure the cakes are completely cool before frosting to prevent melting.
- Store cake in the refrigerator if not serving immediately due to the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Mother's Day cake, pink velvet cake, red velvet cake, cream cheese frosting, celebration cake, homemade cake
