Go Back
Mother’s Day Pink Velvet Cake
Maya

Mother’s Day Pink Velvet Cake

A soft, moist, and perfectly pink velvet cake made to celebrate Mother’s Day. With a hint of cocoa and rich cream cheese frosting, it’s elegant, tender, and irresistibly festive.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups cake flour
  • 1 ¾ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt
  • 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)
  • cream cheese frosting (for topping)

Equipment

  • two 9-inch round cake pans
  • Mixing bowls
  • electric mixer or hand whisk
  • Spatula
  • wire racks
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
  3. Cream softened butter and sugar until light and fluffy.
  4. Add eggs one at a time to the creamed mixture.
  5. Mix in buttermilk, vanilla extract, and red food coloring until combined.
  6. Gradually fold in dry ingredients until smooth.
  7. Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely. Frost as desired with cream cheese frosting.

Notes

For a deeper color, add more red food coloring. Ensure all ingredients are at room temperature for best texture. You can layer with strawberry preserves for an extra fruity twist.