Why Make This Recipe
Mother’s Day is a special time to show our love and appreciation for the amazing moms in our lives. What better way to celebrate than with a delicious and beautiful cake? The Mother’s Day Pink Velvet Cake is not only a treat for the taste buds but also a feast for the eyes. Its lovely pink hue and delightful flavors will surely bring smiles and joy, making it the perfect centerpiece for your Mother’s Day celebration.
How to Make Mother’s Day Pink Velvet Cake
Ingredients
- 4 large Eggs
- 1 tbsp Baking powder
- 2 1/2 cups Cake flour
- 1/2 cup unsweetened Cocoa powder
- 1 Cream cheese frosting
- 1 Red Food coloring
- 1 3/4 cups Granulated sugar
- 1/2 tsp Salt
- 2 tsp pure Vanilla extract
- 3/4 cup unsalted Butter
- 1 cup Buttermilk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and red food coloring.
- In another bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
- Frost the cooled cakes with cream cheese frosting.
How to Serve Mother’s Day Pink Velvet Cake
Serve the Mother’s Day Pink Velvet Cake on a beautiful platter. You can slice it into generous pieces and pair it with a nice cup of tea or coffee. For an extra special touch, garnish each slice with fresh berries or a sprig of mint.
How to Store Mother’s Day Pink Velvet Cake
If you have any leftovers, store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it, which will help it last up to a week. Just be sure to let it come back to room temperature before serving for the best flavor and texture.
Tips to Make Mother’s Day Pink Velvet Cake
- Make sure your butter is at room temperature for easy mixing.
- If you want a brighter pink color, feel free to add more red food coloring.
- Allow the cakes to cool fully before frosting to prevent the frosting from melting.
Variation
You can customize the cake by adding chocolate chips or nuts to the batter. If you like a twist, consider using a fruity frosting like strawberry or raspberry instead of cream cheese frosting.
FAQs
1. Can I use a different type of frosting?
Yes! While cream cheese frosting is delicious, you can use any frosting, like buttercream or whipped cream.
2. Is this cake suitable for gluten-free diets?
You can substitute the cake flour with a gluten-free flour blend to make this cake gluten-free.
3. Can I make this cake in advance?
Absolutely! You can bake the cakes a day or two ahead and store them in the fridge. Just frost the cake on the day you plan to serve it for the best taste and freshness.
Mother’s Day Pink Velvet Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful and beautiful pink velvet cake perfect for celebrating Mother’s Day.
Ingredients
- 4 large Eggs
- 1 tbsp Baking powder
- 2 1/2 cups Cake flour
- 1/2 cup unsweetened Cocoa powder
- 1 Cream cheese frosting
- 1 Red Food coloring
- 1 3/4 cups Granulated sugar
- 1/2 tsp Salt
- 2 tsp pure Vanilla extract
- 3/4 cup unsalted Butter
- 1 cup Buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and red food coloring.
- In another bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
- Frost the cooled cakes with cream cheese frosting.
Notes
Ensure butter is at room temperature for easy mixing. For brighter pink color, add more red food coloring.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, Mother's Day, pink velvet, dessert