Mother's Day Pink Velvet Cake
A delightful Pink Velvet Cake with rich cocoa flavors and creamy frosting, perfect for Mother's Day celebrations.
Ingredients
Main Ingredients
- 2.5 cups cake flour
- 1.75 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cups unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (to achieve desired pink hue)
- Cream cheese frosting (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until fully combined.
- In a separate mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, ensuring each egg is thoroughly incorporated.
- Add the buttermilk, vanilla extract, and red food coloring; mix until combined and the batter is smooth.
- Gradually fold in the dry ingredients from the first bowl until the batter is well mixed and velvety.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in pans for about 10 minutes before transferring to wire racks to cool completely.
- Once cooled, generously frost the cakes with cream cheese frosting.
Notes
Make sure your butter and eggs are at room temperature for optimal mixing. Don’t overmix the batter; fold gently to maintain a light texture. Decorate with edible flowers or additional fruit.