Mother’s Day Pink Velvet Cake Recipe
There is something simply magical about the Mother’s Day Pink Velvet Cake, a delightful twist on the classic velvet cake that brings a pop of color and a ton of charm to your celebration table. This cake isn’t just beautiful to look at with its enchanting pink hue, but it’s also incredibly moist and tender with a subtle cocoa undertone. Topped with smooth, tangy cream cheese frosting, this cake feels like a warm hug in dessert form, perfect for showing moms just how much they’re loved. Whether you’re a baking whiz or just starting out, this recipe transforms simple ingredients into an unforgettable treat made with heart and a splash of pink.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect texture, taste, and that gorgeous pink color of this cake. Each one plays a special role, ensuring your Mother’s Day Pink Velvet Cake has that signature velvety crumb and balanced flavor.
- Cake flour: Provides a tender, delicate crumb that’s perfect for velvet cakes.
- Granulated sugar: Sweetens the cake while helping to create a light texture.
- Unsweetened cocoa powder: Adds a subtle rich chocolate flavor that complements the pink tone.
- Baking powder: Ensures your cake rises perfectly and stays fluffy.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter (softened): Adds moisture and richness without overpowering flavor.
- Large eggs (room temperature): Provide structure and stability for a perfect crumb.
- Buttermilk: Makes the cake exceptionally moist and tender, with a slight tang.
- Pure vanilla extract: Elevates the overall flavor with a warm sweetness.
- Red food coloring: The star ingredient for that vibrant pink hue that makes this cake truly special.
- Cream cheese frosting: The ideal topping—smooth, slightly tangy, and deliciously creamy.
How to Make Mother’s Day Pink Velvet Cake
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s perfectly hot when your cake goes in, helping everything bake evenly. Next, grease and lightly flour two 9-inch round cake pans so your cake layers won’t stick—this little step is worth the effort for a clean release every time.
Step 2: Combine the Dry Ingredients
Whisk together your cake flour, cocoa powder, baking powder, and salt in a large bowl. Mixing these dry ingredients well now not only creates a uniform base but also prevents lumps, giving your batter that smooth consistency essential for the perfect crumb.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and sugar together until the mixture is light and fluffy—usually about three minutes. This process incorporates air to your batter, which is crucial for a light, airy cake that practically melts in your mouth.
Step 4: Add the Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Eggs provide structure while also adding moisture, and slowly mixing them in prevents the batter from curdling for a smooth final product.
Step 5: Mix in Wet Ingredients and Food Coloring
Next, add the buttermilk, vanilla extract, and red food coloring. Stir until just combined. The buttermilk tenderizes the crumb, while the food coloring gives the cake its iconic pink glow, bringing a joyful vibrancy that’s perfect for any Mother’s Day Pink Velvet Cake celebration.
Step 6: Fold in Dry Ingredients
Gradually fold in the dry ingredient mixture, being careful not to overmix. This gentle folding preserves the air you’ve incorporated, keeping the texture light and tender while ensuring everything is blended beautifully.
Step 7: Bake the Cake
Divide your batter evenly between the prepared pans. Pop them into the oven and bake for 25-30 minutes. You’ll know your cake is done when a toothpick inserted in the center comes out clean. Watching your kitchen fill with that delicious aroma is one of the best parts of this process.
Step 8: Cool Completely
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely. This step is essential before frosting so that your cream cheese topping doesn’t melt and slide off.
Step 9: Frost the Cake
Once completely cooled, generously spread cream cheese frosting over one layer, stack the second on top, and finish frosting the entire cake. The creamy tanginess balances the sweetness perfectly and makes every bite irresistibly rich.
How to Serve Mother’s Day Pink Velvet Cake
Garnishes
Adding fresh garnishes can elevate your cake’s presentation and flavor. Consider topping your Mother’s Day Pink Velvet Cake with fresh strawberries or raspberries for a pop of freshness that complements the creamy frosting and vibrant pink layers perfectly.
Side Dishes
Pairing this cake with a light, refreshing side like a crisp green salad or a scoop of vanilla bean ice cream brings balance to the sweetness. A cup of fragrant tea or freshly brewed coffee also makes an excellent accompaniment to enhance the overall experience.
Creative Ways to Present
Presentation matters, especially when celebrating someone special. Try serving your cake on a beautiful cake stand, adorned with edible flowers or delicate sprinkles, to create a centerpiece that dazzles. Alternatively, slice it into petite squares for a charming dessert buffet that invites everyone to enjoy a sweet moment.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Wrap the cake tightly in plastic wrap and store in an airtight container in the refrigerator. This keeps the cream cheese frosting fresh and preserves the moist cake layers for up to 4 days.
Freezing
To freeze, wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil, preventing freezer burn. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge before frosting.
Reheating
Since this cake is best enjoyed chilled to preserve its cream cheese frosting texture, reheating isn’t necessary. However, if you prefer it at room temperature, remove from the fridge about 30 minutes before serving to allow the cake to soften slightly.
FAQs
Can I use regular flour instead of cake flour?
You can substitute all-purpose flour for cake flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This adjustment helps maintain the tender texture your Mother’s Day Pink Velvet Cake deserves.
What can I use if I don’t have buttermilk?
If buttermilk isn’t on hand, simply mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using as a buttermilk substitute to keep the cake moist and tender.
Can I make this cake dairy-free?
Yes! Swap butter with a plant-based margarine and use dairy-free cream cheese for frosting. Use almond or soy milk with vinegar to replace buttermilk. The cake will still taste fantastic and keep that lovely pink color.
How much red food coloring should I use for the pink hue?
The amount varies depending on the brand and desired shade. Start with 1 teaspoon of red food coloring, then gradually add more until you achieve your perfect pink. Remember, a little goes a long way!
Can I bake this cake in one pan instead of two?
You certainly can, but the baking time will be longer and the cake thicker. Use a deeper pan and add 10-15 minutes to baking time, checking with a toothpick for doneness. Keep in mind the texture might be slightly different.
Final Thoughts
Making the Mother’s Day Pink Velvet Cake is more than just baking; it’s about creating a joyful experience filled with love and sweetness that honors moms everywhere. This cake’s tender crumb, enchanting pink color, and creamy frosting come together to make a dessert that’s as memorable as the day itself. So go ahead, whip up this stunning cake and watch it light up your celebration with smiles and happy hearts!
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Mother’s Day Pink Velvet Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Celebrate Mother’s Day with this delightful Pink Velvet Cake, a moist and tender cake featuring a subtle cocoa flavor, a beautiful pink hue, and topped with creamy, tangy cream cheese frosting. Perfect for honoring moms with a sweet, visually stunning treat.
Ingredients
Dry Ingredients
- 2 ½ cups cake flour
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring to achieve desired pink hue
For Topping
- Cream cheese frosting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 minutes.
- Add Eggs: Beat the eggs in one at a time, making sure each egg is fully incorporated before adding the next to maintain an even batter.
- Add Wet Ingredients: Mix in the buttermilk, vanilla extract, and red food coloring. Stir until all wet ingredients are fully blended and the batter has a consistent pink color.
- Combine Dry and Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until the batter is smooth and without lumps.
- Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then transfer the cakes to wire racks to cool completely before frosting.
- Frost Cake: Once cooled completely, frost the cakes with cream cheese frosting, spreading evenly on the top and sides for a smooth finish.
Notes
- Room temperature eggs ensure better batter incorporation and cake texture.
- Adjust the amount of red food coloring to achieve your preferred shade of pink.
- Use high-quality cocoa powder for the best flavor.
- If you don’t have buttermilk, substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.
- Allow cakes to cool completely before frosting to avoid melting the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Pink Velvet Cake, Mother’s Day cake, Cream Cheese Frosting, Pink Cake, Velvet Cake, Celebration Cake, Tender Cake
