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Mother’s Day Pink Velvet Cake Recipe

Mother’s Day Pink Velvet Cake Recipe
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★★★★★

5 from 10 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake, a moist and tender cake featuring a subtle cocoa flavor blended with a vibrant pink color. Perfectly paired with rich cream cheese frosting, this cake is sure to brighten the special day with both its taste and appearance.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups cake flour
  • 1 ¾ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, cocoa powder, baking powder, and salt until fully combined and free of lumps.
  3. Cream Butter and Eggs: In a separate mixing bowl, beat the softened unsalted butter until creamy. Add the eggs one at a time, beating well after each addition to create a smooth and fluffy mixture.
  4. Add Wet Ingredients: Mix in the buttermilk and vanilla extract to the butter and egg mixture until fully incorporated.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to maintain the cake’s tender texture.
  6. Add Food Coloring: Stir in red food coloring gradually until you achieve the desired pink velvet hue. Mix until the color is evenly distributed in the batter.
  7. Pour Batter Into Pans: Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula for uniform layers.
  8. Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
  10. Frost and Assemble: Once cooled, frost the cake layers generously with cream cheese frosting. Assemble the layers and cover the whole cake with a smooth, even layer of frosting.

Notes

  • Use room temperature eggs and butter to ensure an even batter and better rise.
  • Adjust red food coloring cautiously to avoid a bitter taste; gel food coloring is recommended for vibrant color without thinning the batter.
  • For a more intense cocoa flavor, use Dutch-processed cocoa powder.
  • Store the finished cake in the refrigerator due to the cream cheese frosting.
  • Allow the cake to come to room temperature before serving for optimal flavor and texture.

Nutrition

Keywords: Pink Velvet Cake, Mother's Day Cake, Cream Cheese Frosting, Moist Cake, Celebration Cake, Pink Cake

Find it online: https://spatulaqueen.com/mothers-day-pink-velvet-cake-recipe/