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Mother’s Day Pink Velvet Cake

A soft and decadent pink velvet cake topped with luscious cream cheese frosting, perfect for celebrating Mother's Day.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake ingredients
  • 2.5 cups cake flour For a light and airy cake.
  • 1.75 cups granulated sugar This will give your cake the perfect level of sweetness.
  • 0.5 cups unsweetened cocoa powder Adds a subtle chocolate flavor.
  • 1 tbsp baking powder For that perfect lift!
  • 0.5 tsp salt Enhances flavors.
  • 0.75 cups unsalted butter, softened Crucial for texture and flavor.
  • 4 large eggs, room temperature Brings moisture and richness.
  • 1 cup buttermilk Keeps the cake incredibly moist.
  • 2 tsp pure vanilla extract Always go for pure; it makes a difference!
  • As needed red food coloring Adjust for desired pink hue.
  • As needed cream cheese frosting Rich, tangy, and sweet topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
  4. In a separate mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, ensuring each egg is thoroughly blended.
  6. Pour in the buttermilk, vanilla extract, and red food coloring. Mix until combined.
  7. Gradually fold in the dry ingredients until the batter is velvety and lush.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
  11. Once cooled, generously frost the cakes with cream cheese frosting.

Notes

For the best flavor, use high-quality ingredients when possible. You can bake the cakes a day in advance and store them wrapped in the fridge. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.