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
Scale
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
