Mother’s Day Pink Velvet Cake

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Celebrate love, warmth, and special moments with this Mother’s Day Pink Velvet Cake. With its tender crumb, delicate cocoa notes, and beautiful pink color, this cake is as delightful to look at as it is to eat. Finished with smooth, creamy frosting, it’s an elegant dessert that fits Mother’s Day, birthdays, brunches, and heartfelt gatherings. Whether you’re an experienced baker or trying velvet cake for the first time, this recipe delivers reliable, bakery-style results at home.

Ingredients

For the Pink Velvet Cake

• 2½ cups cake flour
• 1¾ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• Red food coloring (to desired pink shade)

For the Frosting

• Cream cheese frosting (homemade or store-bought)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix the dry ingredients in a bowl: cake flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream butter and sugar in a large bowl using an electric mixer until pale and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in wet ingredients by mixing in the buttermilk, vanilla extract, and red food coloring until smooth.
6. Combine wet and dry mixtures by gently folding the dry ingredients into the batter. Mix just until combined.
7. Bake by dividing the batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely in pans for 10 minutes, then transfer to wire racks.
9. Frost and assemble once fully cooled, spreading cream cheese frosting between layers and over the top and sides.

Pro Tips

• Always use room-temperature ingredients for a smooth batter.
• Add food coloring gradually to control the shade.
• Avoid overmixing to keep the cake light and airy.
• Chill the cake layers briefly before frosting for clean edges.

Why This Recipe Works

• Creates soft, moist layers with balanced cocoa and vanilla flavor
• Eye-catching pink color perfect for celebrations
• Straightforward steps suitable for beginner bakers
• Versatile enough for holidays, birthdays, or elegant desserts

Substitutions & Variations

• Swap cream cheese frosting for vanilla buttercream or whipped frosting
• Add ½ teaspoon almond extract for extra depth
• Make cupcakes by baking for 18–22 minutes
• Use natural food coloring for a softer pink tone

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Bake cake layers up to 24 hours ahead and wrap tightly.

Storage

• Store frosted cake in an airtight container in the refrigerator for up to 5 days.

Freezing

• Freeze unfrosted layers or individual slices for up to 3 months.

Reheating

• Let refrigerated slices sit at room temperature for 20 minutes before serving.

Serving Ideas

• Serve with fresh strawberries or raspberries
• Pair with vanilla ice cream or strawberry sorbet
• Drizzle with white chocolate ganache
• Garnish with edible flowers for a stunning presentation

Nutrition (Per Serving Estimate)

• Calories: 350
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 52g
• Sugar: 28g
• Protein: 4g
• Sodium: 240mg

Frequently Asked Questions

Can I make this cake without food coloring?

Yes, the cake will taste the same but won’t have the signature pink color.

What frosting works best with pink velvet cake?

Cream cheese frosting complements the cocoa flavor beautifully, but buttercream also works well.

Can I bake this cake in a single pan?

Yes, use a deeper pan and increase baking time, checking for doneness carefully.

Is this cake suitable for other occasions?

Absolutely. It’s perfect for birthdays, baby showers, brunches, and celebrations year-round.

This Mother’s Day Pink Velvet Cake is a heartfelt dessert that combines elegance, flavor, and simplicity. Its soft texture, gentle cocoa notes, and festive color make it unforgettable. Whether shared at a holiday table or enjoyed with loved ones, this cake is guaranteed to create sweet memories.

Mother’s Day Pink Velvet Cake

Ovalioekrg

This Mother’s Day Pink Velvet Cake is soft, fluffy, and delicately flavored with cocoa and vanilla. Finished with creamy frosting, it’s a festive and elegant dessert perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Equipment

• 9-inch round cake pans
• Electric mixer
• Mixing bowls
• rubber spatula
• wire cooling rack

Ingredients

  

• 2½ cups cake flour
• 1¾ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk
• 2 tsp pure vanilla extract
• red food coloring, to desired pink shade
• cream cheese frosting (homemade or store-bought)

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
• Cream butter and sugar until pale and fluffy, about 3 minutes.
• Add eggs one at a time, beating well after each addition.
• Mix in buttermilk, vanilla extract, and red food coloring until smooth.
• Gently fold dry ingredients into the batter just until combined.
• Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick comes out clean.
• Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
• Frost and assemble the cake with cream cheese frosting once fully cooled.

Notes

Use room-temperature ingredients for best texture. Add food coloring gradually to control the pink shade. Allow cakes to cool completely before frosting for clean layers.

Keyword mother’s day cake, pink cake dessert, pink velvet cake, velvet cake recipe

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