Description

Mother’s Day Pink Velvet Cake is a stunning dessert that combines rich vanilla and subtle cocoa flavors in a beautifully vibrant pink hue. This cake is not only visually appealing but also easy to make, making it perfect for novice bakers looking to impress. Whether it’s a special occasion or just a sweet treat, this cake brings joy and deliciousness to any gathering.

Ingredients

Scale

2 ½ cups all-purpose flour
1 tsp cocoa powder
2 cups granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, softened
4 large eggs
1 tbsp pure vanilla extract
1 cup buttermilk
2 tbsp red food coloring
8 oz cream cheese, softened (for frosting)
4 cups powdered sugar (for frosting)
1 cup heavy cream (for frosting)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, beat the softened butter with granulated sugar until light and fluffy. Add eggs one at a time and mix in vanilla extract.
In a separate bowl, combine buttermilk and red food coloring. Gradually add this mixture to the butter mixture.
Fold in the dry ingredients until just combined.
Divide batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool before frosting them with whipped cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 40g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: <1g
Protein: 3g
Cholesterol: 65mg

Keywords: For added flavor, substitute buttermilk with yogurt or add chocolate chips to the batter. Use room temperature ingredients for a smoother batter. Store leftover cake in an airtight container at room temperature for up to three days.