Mother’s Day Pink Velvet Cake
Celebrate the special women in your life with this enchanting Mother’s Day Pink Velvet Cake. Its soft, fluffy layers infused with cocoa and vanilla create a delightful treat that’s as visually stunning as it is delicious. Topped with creamy frosting, this cake is perfect for any occasion—be it Mother’s Day or a simple gathering. Bake this cake to create sweet memories filled with love and joy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, ensuring each is well incorporated.
- Add buttermilk, vanilla extract, and red food coloring; mix until combined.
- Gradually fold in dry ingredients until smooth.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes before transferring to wire racks to cool completely.
- Frost with cream cheese frosting once cooled.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider substituting buttermilk with yogurt or adding almond extract. Fresh fruit toppings can provide a refreshing contrast to the rich cake.