Print

Mother’s Day Pink Velvet Cake Recipe

Print Recipe

★★★★★

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.

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

  • 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

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