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–+ servings
Mother’s Day Pink Velvet Cake

Mother’s Day Pink Velvet Cake: Sweet Celebration Delight

A delightful Mother’s Day Pink Velvet Cake that is visually stunning and wonderfully moist, perfect for celebrating special women in our lives.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with all-purpose flour for a denser cake
  • 1.5 cups Granulated Sugar No substitutions recommended
  • 2 tablespoons Cocoa Powder Using Dutch-processed cocoa enhances taste
  • 1 tablespoon Baking Powder Ensure it's fresh for best results
  • 1 teaspoon Salt Balances sweetness and enhances flavors
  • 1 cup Unsalted Butter Can be substituted with vegan butter
  • 3 large Eggs Must be at room temperature
  • 1 cup Buttermilk Yogurt is a suitable substitute
  • 1 teaspoon Vanilla Extract Pure extract is recommended
  • 1 tablespoon Red Food Coloring Gel coloring is suggested for vibrancy
For the Frosting
  • 8 ounces Cream Cheese Softened for smooth frosting
  • 3 cups Powdered Sugar Helps achieve perfect consistency
  • 1 teaspoon Vanilla Extract Pure for best taste
  • 1 cup Heavy Cream Use full-fat for best results

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with unsalted butter and dust with flour.
  2. In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy.
  4. Incorporate eggs one at a time, beating well after each addition.
  5. Stir in buttermilk, vanilla extract, and red food coloring until fully combined.
  6. Gradually add dry mixture to wet mixture, folding gently until just combined.
  7. Divide batter evenly between prepared cake pans and bake for 25-30 minutes.
  8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare cream cheese frosting by beating cream cheese with powdered sugar and vanilla until smooth. Frost the cooled cakes.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 56gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 320mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 90mgIron: 1mg

Notes

Ensure eggs are at room temperature for better mixing. Avoid over-mixing the batter after adding dry ingredients for a fluffy texture.

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