Why Make This Recipe

Mother’s Day is a perfect occasion to show love and appreciation for the mothers in our lives. A delightful cake can make this day even more special. The Pink Velvet Cake combines the classic flavors of chocolate and vanilla with a beautiful rosy hue, making it a stunning centerpiece for any celebration. With its soft texture and creamy frosting, this cake is sure to bring smiles to everyone’s faces.

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 bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
4. Add the eggs one at a time to the creamed 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.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for ten minutes before transferring them to wire racks to cool completely.
10. Once cooled, frost with cream cheese frosting as desired.

How to Serve Mother’s Day Pink Velvet Cake

This cake looks stunning when served on a decorative cake stand. Cut it into generous slices, and for an extra touch, consider garnishing with fresh berries or edible flowers. It pairs wonderfully with a cup of tea or coffee, making it a perfect addition to a Mother’s Day brunch.

How to Store Mother’s Day Pink Velvet Cake

If you have any leftovers, store the cake in an airtight container in the refrigerator. It should stay fresh for up to five days. If you have already frosted the cake, keeping it covered will help maintain its moisture and flavor.

Tips to Make Mother’s Day Pink Velvet Cake

• Ensure your butter is softened to room temperature for easier mixing.
• Use a gel-based red food coloring for a more vibrant color.
• Let the cakes cool completely before frosting to avoid melting the cream cheese frosting.
• You can try adding a dash of almond extract for a lovely flavor twist.

Variation

For a fun twist, you can replace the cream cheese frosting with a classic buttercream or whipped cream frosting. You can also layer this cake with fresh strawberries or raspberries between the layers for added fruity flavor.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and store them wrapped in plastic wrap. Frost them on the day you plan to serve.

2. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

3. Can I freeze the Pink Velvet Cake?
Yes! You can freeze the un-frosted cake layers by wrapping them tightly in plastic wrap. When you’re ready to serve, just thaw them in the refrigerator and frost them.

Mother’s Day Pink Velvet Cake

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• Author: make-recipe
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful Pink Velvet Cake that combines classic chocolate and vanilla flavors with a beautiful rosy hue, perfect for Mother’s Day celebrations.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
4. Add the eggs one at a time to the creamed 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.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for ten minutes before transferring them to wire racks to cool completely.
10. Once cooled, frost with cream cheese frosting as desired.

Notes

For a fun twist, replace the cream cheese frosting with a classic buttercream or whipped cream frosting. Layer the cake with fresh strawberries or raspberries for added fruity flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 25g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg