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.
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.