Description
Celebrate Mother’s Day with this delightful Pink Velvet Cake, a charming twist on the classic red velvet. Moist, tender, and perfectly pink, this cake layers soft cocoa and buttermilk flavors with a luscious cream cheese frosting. Ideal for a special occasion or any day you want to show love through baking.
Ingredients
Scale
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)
Frosting
- Cream cheese frosting (for topping)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, salt, and sugar. This step evenly distributes the leavening agents and cocoa for a consistent texture.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. This aerates the batter for a tender crumb.
- Add Eggs: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate thoroughly.
- Combine Wet Ingredients: Add the buttermilk, vanilla extract, and red food coloring to the mixture, blending until all ingredients are combined and the batter has a uniform pink hue.
- Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just smooth to avoid overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. Use a toothpick to check doneness; it should come out clean when the cakes are ready.
- Cool the Cake: Allow cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely to room temperature.
- Frost the Cake: Once cooled, frost the cakes with your favorite cream cheese frosting, layering and covering as desired for a beautiful finish.
Notes
- Room temperature eggs and butter help create a smooth batter and better cake texture.
- Adjust red food coloring according to the desired intensity of pink.
- Ensure not to overmix the batter after adding flour to keep the cake light and fluffy.
- Use high-quality cocoa powder for richer flavor.
- The cake layers can be made a day ahead and wrapped tightly to retain freshness before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Mother's Day cake, pink velvet cake, cream cheese frosting, celebration cake, moist cocoa cake, pink cake
