Description
Celebrate the special women in your life with a stunning Mother’s Day Pink Velvet Cake. With its enchanting pink hue and soft, fluffy layers infused with cocoa and vanilla, this dessert is sure to bring smiles to any gathering. Perfectly suited for Mother’s Day or family celebrations, this cake combines delightful flavors and an irresistible creamy frosting. Easy to make and customizable, it’s a treat that everyone will adore. So, grab your apron and let’s create something wonderful together!
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk, vanilla extract, and red food coloring until well combined.
- Gradually fold in the dry ingredients until just smooth.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes for about 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, generously frost with cream cheese frosting.
Nutrition
- Serving Size: One slice (85g)
- Calories: 385
- Sugar: 34g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg