Description
A delightful and vibrant pink velvet cake perfect for celebrating Mother’s Day, combining a rich buttery flavor with a soft, moist texture.
Ingredients
Scale
- 2.5 cups cake flour (sifted if possible)
- 1.75 cups granulated sugar (superfine works great)
- 0.5 cups unsweetened cocoa powder (high-quality)
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cups unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring
- Cream cheese frosting (homemade or store-bought)
Instructions
- Preheat your oven to 350F (175C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
- Cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, incorporating each well.
- Stir in buttermilk, vanilla extract, and red food coloring until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Divide the batter between prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool for 10 minutes in the pans before transferring to wire racks to cool completely.
- Frost once cooled with cream cheese frosting and decorate as desired.
Notes
Always use fresh, high-quality ingredients for optimal flavor. Can substitute Greek yogurt for buttermilk or dairy-free butter for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pink Velvet Cake, Mother's Day, Dessert, Celebration, Baking
