Description
A delightful Pink Velvet Cake that combines classic chocolate and vanilla flavors with a beautiful rosy hue, perfect for Mother’s Day celebrations.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Add the eggs one at a time to the creamed 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.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for ten minutes before transferring them to wire racks to cool completely.
- 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