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Mother’s Day Pink Velvet Cake

Mother's Day Pink Velvet Cake That Will Wow Mom's Taste Buds

Celebrate Mother's Day with the delicious Mother's Day Pink Velvet Cake, a beautiful treat that's easy to make and sure to please everyone.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups cake flour Sifted for optimal results.
  • 0.5 cups unsweetened cocoa powder Avoid Dutch-processed cocoa for brightness.
  • 1 tbsp baking powder Ensure it's fresh for best results.
  • 0.5 tsp salt Essential for flavor enhancement.
  • 0.75 cups unsalted butter Softened and at room temperature.
  • 1.75 cups granulated sugar
  • 4 large eggs Room temperature for better incorporation.
  • 1 cups buttermilk Can substitute with milk + vinegar.
  • 2 tsp vanilla extract Use pure for the best taste.
  • red food coloring Add gradually until desired color is achieved.
For the Frosting
  • 8 oz cream cheese Softened for easy mixing.
  • 4 cups powdered sugar Sift for a smooth finish.
  • 1 tsp vanilla extract Use pure for the best quality.
  • 2-4 tbsp heavy cream Adjust for spreadability.

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring Cups
  • Measuring spoons
  • Spatula
  • 9-inch round cake pans
  • Wire racks

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
  2. In a bowl, combine the dry ingredients: cake flour, cocoa powder, baking powder, and salt; whisk until no clumps remain.
  3. Cream butter and sugar together until light and fluffy; this should take about 3 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in buttermilk, vanilla extract, and red food coloring until well combined.
  6. Gradually fold in the dry ingredients until just combined.
  7. Divide the batter evenly into the prepared pans and bake for 25–30 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
  9. Prepare the cream cheese frosting and frost the cooled cakes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Using room temperature ingredients helps achieve a fluffy texture. Always sift the flour before measuring.

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