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Mother’s Day Pink Velvet Cake

Irresistible Mother’s Day Pink Velvet Cake to Celebrate Mom

This delightful Mother’s Day Pink Velvet Cake is a soft treat that blends joy and nostalgia, perfect for celebrating mom.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Use cake flour for the lightest texture.
  • 1 cup Granulated Sugar Adds sweetness and light texture.
  • 2 tablespoons Cocoa Powder Use unsweetened cocoa for accurate taste.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Salt Enhances overall flavors.
  • 3/4 cup Unsalted Butter Softened for easier creaming.
  • 3 large Eggs Use room temperature eggs.
  • 1 cup Buttermilk Can substitute with yogurt if desired.
  • 1 teaspoon Vanilla Extract Adds warmth and depth of flavor.
  • 1 tablespoon Red Food Coloring For vibrant pink color.
For Frosting (if desired)
  • 8 oz Cream Cheese Tangy flavor complements sweetness.
  • 2 cups Powdered Sugar Sweetens and smoothens frosting.
  • 1/4 cup Heavy Cream Adds richness to frosting.
  • 1 teaspoon Vanilla Extract Enhances flavor of frosting.

Equipment

  • Stand mixer
  • mixing bowls
  • Measuring cups
  • 9-inch Round Cake Pans
  • wire rack

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the cake flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. Cream the softened butter with granulated sugar in a large bowl until light and fluffy, about 3 minutes.
  4. Incorporate the eggs one at a time into the butter-sugar mixture, ensuring each is well-beaten.
  5. Mix in the buttermilk, vanilla extract, and red food coloring until fully combined.
  6. Fold the dry mixture into the wet ingredients gradually in three parts until smooth.
  7. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting Preparation
  1. Beat the cream cheese until smooth, then gradually add powdered sugar, heavy cream, and vanilla extract until well combined and fluffy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Optional: Top with fresh fruit or edible flowers for a vibrant finish. Store leftovers at room temperature in an airtight container for up to 3 days.

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