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 gentle cocoa flavor and a lovely pink hue. Topped with smooth cream cheese frosting, it’s a perfect way to celebrate with something sweet and special.

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 oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
3. Step 3: In a separate bowl, cream the butter and sugar until 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: Add the buttermilk, vanilla extract, and red food coloring; mix until combined.
6. Step 6: Gradually fold in the dry ingredients until the batter is smooth and well blended.
7. Step 7: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: Once cooled, frost the cakes with cream cheese frosting as desired.

Tips & Variations

• Use gel food coloring for a more vibrant pink without adding extra liquid to the batter.
• For a richer cocoa flavor, lightly toast the cocoa powder before mixing.
• Substitute the buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• Decorate with fresh berries or edible flowers to enhance the festive look.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, allow it to come to room temperature for the best texture. You can also freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding one tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes before using.

How do I get the perfect pink color?

Using gel or paste red food coloring helps achieve a vibrant pink without affecting the batter’s consistency. Add the coloring gradually until you reach your desired shade.

Mother’s Day Pink Velvet Cake Recipe

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★★★★★

5 from 56 reviews

Delight in this beautifully vibrant Mother’s Day Pink Velvet Cake, a moist and tender cake with a hint of cocoa and a luscious pink hue from carefully added red food coloring. Finished with rich and tangy cream cheese frosting, this cake is perfect for celebrating the special day.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well combined.
3. Cream Butter and Sugar: In a separate mixing bowl, cream the softened unsalted butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
5. Add Wet Ingredients and Color: Mix in the buttermilk, pure vanilla extract, and red food coloring until the batter is uniformly combined and reaches the desired pink shade.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture in batches, mixing gently until you achieve a smooth batter without overmixing.
7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely to room temperature.
9. Frost the Cake: Once cooled completely, frost the cakes generously with cream cheese frosting to finish.

Notes

• Ensure all ingredients, especially eggs and buttermilk, are at room temperature to promote even mixing and better texture.
• Adjust the amount of red food coloring according to your preferred intensity of the pink color.
• For a more intense cocoa flavor, consider using Dutch-processed cocoa powder, but reduce baking powder slightly as it may change leavening.
• This cake can be made a day ahead and stored covered in the refrigerator to allow flavors to meld.
• Room temperature cake layers frost more easily and smoothly than chilled layers.

Keywords: Pink Velvet Cake, Mother’s Day Cake, Cream Cheese Frosting, Celebration Cake, Cocoa Cake, Red Velvet Variation