Mother’s Day Pink Velvet Cake Recipe

Introduction

This Mother’s Day Pink Velvet Cake is a delightful twist on the classic red velvet, offering a beautiful pink hue that’s perfect for celebrating. Moist, tender, and topped with creamy cream cheese frosting, it’s sure to impress and make any celebration 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) and grease two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
3. Step 3: Cream softened butter and sugar together until light and fluffy.
4. Step 4: Add eggs one at a time to the creamed mixture, beating well after each addition.
5. Step 5: Mix in buttermilk, vanilla extract, and red food coloring until fully combined.
6. Step 6: Gradually fold in the dry ingredients until the batter is smooth and evenly mixed.
7. Step 7: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting with cream cheese frosting.

Tips & Variations

• Use room-temperature ingredients to help the batter mix evenly and rise properly.
• Add a teaspoon of lemon zest to the frosting for a fresh, tangy twist.
• For a more intense pink color, increase the amount of red food coloring gradually.
• Substitute buttermilk with a mixture of milk and 1 tablespoon vinegar if you don’t have buttermilk on hand.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it moist, place it in an airtight container or wrap it well with plastic wrap. Before serving, let the cake sit at room temperature for about 20 minutes. Leftover frosting can be stored separately in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Store in the refrigerator and frost just before serving to keep the frosting fresh.

What if I don’t have cream cheese frosting?

You can substitute with buttercream or whipped cream frosting if you prefer. Cream cheese frosting complements the cake’s flavor best but other frostings work well too.

Mother’s Day Pink Velvet Cake Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

A delightful and visually stunning Pink Velvet Cake perfect for Mother’s Day, featuring a tender crumb with subtle cocoa undertones and a vibrant pink hue, topped with creamy, tangy cream cheese frosting.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups cake flour
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¾ cups granulated sugar

Wet Ingredients

• 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 and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking during baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt to combine all dry components evenly.
3. Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
4. Add Eggs: Beat in the eggs one at a time into the creamed butter and sugar mixture, ensuring each egg is fully incorporated before adding the next.
5. Combine Wet Ingredients: Mix in the buttermilk, pure vanilla extract, and red food coloring until the batter achieves a smooth and uniformly pink color.
6. Fold in Dry Ingredients: Gradually fold in the dry ingredient mixture into the wet mixture gently until just combined to avoid overmixing, which can toughen the cake.
7. Divide Batter and Bake: Pour the batter evenly into the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Frost: Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before spreading with cream cheese frosting as desired.

Notes

• Using room temperature eggs and butter helps achieve a smoother batter and better cake texture.
• Adjust the amount of red food coloring to get your preferred shade of pink.
• Ensure not to overmix the batter when combining wet and dry ingredients to maintain cake tenderness.
• You can bake the cakes a day ahead and wrap them tightly to keep moist before frosting.
• This cake pairs wonderfully with tangy cream cheese frosting for balance.

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