Description
Celebrate Mother’s Day with this Pink Velvet Cake. Soft, moist, and beautifully pink, topped with creamy cream cheese frosting, it’s the perfect centerpiece dessert for moms everywhere.
Ingredients
- 2 1/2 cups cake flour
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 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 medium bowl, whisk together cake flour, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, beat softened butter until creamy. Add eggs one at a time, then vanilla extract.
- Add buttermilk gradually, alternating with dry ingredients, mixing until smooth.
- Add red food coloring until desired pink color is achieved.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese frosting and serve.
Notes
- Room temperature eggs and butter help achieve a light, fluffy texture.
- Add more red food coloring for a brighter pink hue.
- Decorate with fresh berries or edible flowers for a festive Mother’s Day touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American