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Mother’s Day Pink Velvet Cake Recipe

Mother's Day Pink Velvet Cake Recipe
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★★★★★

4.8 from 29 reviews

This Mother’s Day Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a vibrant pink hue and a subtle chocolate flavor. Topped with rich cream cheese frosting, this cake is perfect for celebrating special moments with a sweet and visually stunning dessert.

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)

Frosting

  • Cream cheese frosting (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well combined. This ensures even distribution of leavening agents and cocoa.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes. This step aerates the batter for a tender crumb.
  4. Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, which helps create a stable and smooth batter.
  5. Add Liquids and Coloring: Mix in the buttermilk, pure vanilla extract, and red food coloring. Stir until everything is well combined and the batter has a consistent pink color.
  6. Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and free of lumps, being careful not to overmix to maintain lightness.
  7. Prepare for Baking: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure even baking.
  8. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  9. Cool: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely. This prevents sogginess and prepares the cake for frosting.
  10. Frost: Once the cakes are completely cool, generously frost with cream cheese frosting to add creamy sweetness and enhance the cake’s flavor.

Notes

  • For best results, use room temperature eggs to ensure batter mixes evenly.
  • You can adjust the amount of red food coloring to achieve your desired shade of pink.
  • If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
  • Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
  • Cream cheese frosting can be homemade or store-bought; for a richer flavor, try adding a bit of lemon zest to the frosting.
  • The cake can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pink velvet cake, mother's day cake, cream cheese frosting, chocolate cake, pink cake, celebration cake

Find it online: https://cookedbycleo.com/mothers-day-pink-velvet-cake-recipe-2/