Description
Indulge in the charm of our Mother’s Day Pink Velvet Cake, a delightful dessert that combines soft, fluffy layers infused with cocoa and vanilla for an irresistible treat. This visually stunning cake, adorned with creamy frosting, is perfect for celebrating special moments or simply enjoying a sweet indulgence with loved ones. Easy to make and customizable with fruit toppings or flavor variations, this cake is sure to create lasting memories filled with joy and love.
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 medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream the softened butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, vanilla extract, and red food coloring until combined.
- Gradually fold in the dry ingredients until just combined; avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with cream cheese frosting once cooled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg