Mother’s Day Pink Velvet Cake
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.
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.