Mother's Day Pink Velvet Cake
A stunning and delicious Pink Velvet Cake with a rich chocolate flavor, perfect for celebrating Mother's Day.
Ingredients
Cake Ingredients
- 2.5 cups cake flour
- 1.75 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 tbsp baking powder
- 0.5 tsps salt
- 0.75 cups unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cups buttermilk
- 2 tsps pure vanilla extract
- Red food coloring (to achieve desired pink hue)
Frosting
- 1 batch cream cheese frosting (for topping)
Instructions
Preparation
- Preheat the 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.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time to the creamed mixture, mixing well after each addition.
- Combine the buttermilk, vanilla extract, and red food coloring in a separate bowl. Mix until combined.
- Gradually fold the dry ingredients into the wet ingredients until the batter is smooth.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Cool the cakes in the pans for ten minutes before transferring to wire racks to cool completely.
- Frost with your desired amount of cream cheese frosting.
Notes
Ensure your ingredients are at room temperature for the best mixing results. Don't over-mix the batter once the dry ingredients are added; a little lumpiness is okay. Adjust the amount of red food coloring based on how deep you want the pink color to be. Use cream cheese frosting for a rich and tangy flavor that pairs well with the cake. If you desire a fun twist, consider adding a layer of raspberry or strawberry jam between the cake layers.