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Mother’s Day Pink Velvet Cake Recipe

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4.5 from 11 reviews

This Mother’s Day Pink Velvet Cake is a delightful twist on the classic red velvet, boasting a beautiful pink hue and rich flavor. Made with a blend of cake flour, cocoa powder, and buttermilk, this cake is tender and moist. Topped with creamy cream cheese frosting, it’s perfect for celebrating special occasions and impressing your loved ones with a visually stunning and delicious dessert.

Ingredients

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)

For Topping

  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well blended.
  3. Cream Butter and Sugar: In a separate bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
  4. Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to ensure they are fully blended.
  5. Mix Wet Ingredients: Add the buttermilk, pure vanilla extract, and red food coloring to the wet mixture and mix until all ingredients are fully combined and the batter achieves a vibrant pink color.
  6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until the batter is smooth and homogeneous without overmixing.
  7. Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
  8. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
  9. Frost the Cake: Once the cakes are completely cool, frost generously with cream cheese frosting to finish your pink velvet cake.

Notes

  • Room temperature eggs help the batter mix more evenly and improve texture.
  • You can adjust the amount of red food coloring to get the exact shade of pink you desire.
  • Make sure not to overmix the batter to keep the cake light and fluffy.
  • If you don’t have cake flour, you can substitute all-purpose flour but expect a slightly denser texture.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Find it online: https://lovelycooks.com/mothers-day-pink-velvet-cake-recipe/