Introduction

This Mother’s Day Pink Velvet Cake is a delightful twist on the classic red velvet, featuring a soft pink hue and a tender crumb. Moist and rich, it’s perfectly topped with creamy, tangy cream cheese frosting to make any celebration extra special.

A slice of red velvet cake sits on a white plate with a white marbled texture underneath. The cake has two thick layers of moist, dark red sponge separated by a layer of smooth, light pink frosting. The top layer of the cake is covered with the same pink frosting, which is then topped with a swirl of the same frosting and decorated with small, shiny red berries. The texture of the cake looks soft and crumbly, contrasting with the creamy frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cake flour
1 ¾ 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 achieve desired pink hue)
Cream cheese frosting (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 minutes.
Step 4: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 5: Add the buttermilk, vanilla extract, and red food coloring to the wet mixture and mix until combined and smooth.
Step 6: Gradually fold the dry ingredients into the wet ingredients until the batter is smooth and uniform in color.
Step 7: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Step 9: Once cooled, frost the cakes generously with cream cheese frosting and serve.

Tips & Variations

Use room temperature ingredients for even mixing and a better texture.
Adjust the amount of red food coloring to reach your preferred shade of pink without overpowering the flavor.
For added flavor, try folding in a teaspoon of instant coffee granules with the dry ingredients to enhance the cocoa taste.
Swap cream cheese frosting for a mascarpone frosting for a richer, slightly less sweet topping.

Storage

Store the cake covered in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake layers wrapped well for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

The image shows a round cake with three layers of dark red sponge separated by thick layers of smooth pink frosting. The outside of the cake is covered in the same pink frosting, which is textured with light swirls and ridges. On top, there are five swirled dollops of pink frosting evenly spaced around the edge, each topped with a fresh berry, alternating between red raspberries and dark blackberries. In the center of the top layer, there are small white flowers with yellow centers. The cake is placed on a white cake stand with a slightly scalloped edge and a pedestal base, set against a white marbled surface. A large slice is cut out, showing the clear divisions between the layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds acidity that helps tenderize the cake and enhance flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.

How can I make this cake vegan or dairy-free?

To make this cake vegan, substitute the butter with a plant-based margarine and use a flax or chia egg replacement (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). Replace buttermilk with a plant-based milk mixed with acid, and use vegan cream cheese frosting alternatives for topping.