Description
Celebrate Mother’s Day with this vibrant and delicious Pink Velvet Cake, featuring a moist cocoa-infused cake with a beautiful pink hue and topped with creamy, tangy cream cheese frosting. Perfect for making mom feel extra special with every bite!
Ingredients
Scale
Dry Ingredients
- 2 ½ cups cake flour
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (to achieve desired pink hue)
Topping
- Cream cheese frosting (for topping)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until uniformly combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, to achieve a smooth batter.
- Incorporate Wet Ingredients: Add the buttermilk, pure vanilla extract, and red food coloring to the mixture. Mix thoroughly until the color and ingredients are well blended.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until the batter is smooth and homogenous.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they set perfectly for frosting.
- Frost the Cake: Once completely cooled, frost the cakes generously with cream cheese frosting, spreading it evenly across the top and sides for a decadent finish.
Notes
- Using room temperature eggs and butter helps achieve a smoother batter and better rise.
- Adjust red food coloring gradually to reach your desired pink shade.
- For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice and use a dairy-free cream cheese frosting.
- Ensure cakes are fully cooled before frosting to prevent melting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pink Velvet Cake, Mother's Day Cake, Cream Cheese Frosting, Celebration Cake, Chocolate Cake, Red Food Coloring Cake
