Mother’s Day Pink Velvet Cake

Why Make This Recipe

Mother’s Day Pink Velvet Cake is a delightful treat that adds a special touch to any celebration. The soft, fluffy texture and rich flavor make it perfect for showing appreciation to mothers, grandmothers, and other special women in your life. Plus, the pink color adds a vibrant, cheerful essence that brightens up any event. This cake is not only delicious, but it’s also visually stunning, making it an ideal centerpiece for your Mother’s Day gathering.

How to Make Mother’s Day Pink Velvet Cake

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)

Directions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition.
5. Mix in the buttermilk, vanilla extract, and red food coloring until everything is combined.
6. Gradually fold in the dry ingredients until the batter is smooth and well mixed.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
8. Once baked, allow the cakes to cool in the pans for ten minutes before transferring them to wire racks to cool completely. Frost with cream cheese frosting as desired.

How to Serve Mother’s Day Pink Velvet Cake

To serve, slice the cake into even pieces and place each slice on a dessert plate. You can garnish with fresh berries or a sprig of mint for an extra pop of color. It’s best enjoyed with a cup of tea or coffee, making it a perfect treat for a Mother’s Day brunch or afternoon dessert.

How to Store Mother’s Day Pink Velvet Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture.

Tips to Make Mother’s Day Pink Velvet Cake

• Ensure your butter is softened at room temperature for easy mixing.
• Use gel food coloring for a more vibrant pink without affecting the batter’s consistency.
• If you want a richer flavor, you can add a teaspoon of almond extract along with the vanilla.
• Make sure the cakes are completely cool before frosting to avoid melting the frosting.

Variation

For a twist on this classic recipe, consider adding chocolate chips to the batter for extra sweetness and texture. You can also substitute the cream cheese frosting with vanilla or strawberry-flavored frosting if you prefer a different taste.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance. Just store them in an airtight container or wrap them in plastic wrap and refrigerate for up to three days before frosting and serving.

2. How can I achieve the perfect pink color?
Start with a small amount of red food coloring and gradually add more until you achieve your desired shade of pink. Remember that the batter may look darker than the finished cake.

3. Is it okay to freeze the cake?
Absolutely! You can freeze the cake layers before frosting them. Wrap each layer tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. When ready to use, thaw them in the refrigerator before frosting.

Mother’s Day Pink Velvet Cake

A delightful Pink Velvet Cake that's perfect for Mother's Day celebrations, combining a soft texture and rich flavor with a vibrant color.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Cake

• 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 Ensure it's at room temperature
• 4 large eggs (room temperature)
• 1 cup buttermilk
• 2 tsp pure vanilla extract
• to achieve desired pink hue Red food coloring Use gel for vibrancy

For the Frosting

• Cream cheese frosting For topping

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time to the butter mixture, mixing well after each addition.
• Mix in the buttermilk, vanilla extract, and red food coloring until everything is combined.
• Gradually fold in the dry ingredients until the batter is smooth and well mixed.

Baking

• Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
• Once baked, allow the cakes to cool in the pans for ten minutes before transferring them to wire racks to cool completely.

Serving

• Frost with cream cheese frosting as desired and slice the cake into even pieces to serve.
• Garnish with fresh berries or a sprig of mint for an extra pop of color.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. For longer shelf-life, refrigerate for up to a week. Let it come to room temperature before serving.

Keyword Cake Recipe, Celebration Cake, Dessert Recipe, Mother's Day, Pink Velvet Cake