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Mother’s Day Pink Velvet Cake Recipe

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

5 from 17 reviews

Celebrate Mother’s Day with this stunning Pink Velvet Cake, featuring a tender crumb infused with a hint of cocoa and a beautiful pink hue. Topped with a luscious cream cheese frosting, this cake is perfect for showing your love and appreciation.

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 the cakes don’t stick after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute all dry ingredients for a smooth batter.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3 minutes, incorporating air for a tender cake.
  4. Add Eggs: Beat in eggs one at a time into the creamed butter and sugar mixture, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
  5. Add Wet Ingredients: Mix in the buttermilk, pure vanilla extract, and enough red food coloring to achieve your desired pink hue, blending until combined.
  6. Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing gently until the batter is smooth and homogenous without overmixing.
  7. Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely, which prevents the frosting from melting.
  9. Frost: Once the cakes are fully cooled, generously frost with cream cheese frosting, smoothing the top and sides for a beautiful finish perfect for Mother’s Day.

Notes

  • Room temperature eggs and butter create a smoother batter for better rise and texture.
  • Adjust the amount of red food coloring to get your perfect shade of pink without altering taste.
  • For best results, sift dry ingredients to avoid lumps, especially the cocoa powder.
  • Ensure cakes are completely cool before frosting to prevent melting the cream cheese frosting.
  • This cake pairs wonderfully with fresh berries for garnish.

Nutrition

Keywords: Mother's Day cake, pink velvet cake, cream cheese frosting, celebration cake, cocoa cake

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