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Mother’s Day Pink Velvet Cake Recipe

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★★★★★

4.5 from 91 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake, a moist and tender cake featuring a hint of cocoa and a vibrant pink hue. Topped with creamy, tangy cream cheese frosting, this cake is perfect for showing your love and appreciation.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups cake flour
  • ½ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract
  • Red food coloring (to achieve desired pink hue)

Frosting

  • Cream cheese frosting (for topping)

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy release after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution of leavening agents and cocoa.
  3. Cream butter and sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3 minutes using an electric mixer.
  4. Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps maintain the batter’s smooth texture.
  5. Add wet ingredients: Stir in the buttermilk, pure vanilla extract, and red food coloring to the creamed mixture until combined evenly, giving the batter its signature pink color.
  6. Combine dry and wet mixtures: Gradually fold the dry ingredients into the wet mix, being careful not to overmix. Continue folding until the batter is smooth and consistent in texture.
  7. Divide and bake: Pour and evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely before frosting.
  9. Frost the cake: Once the cakes are fully cooled, generously apply cream cheese frosting on top of one layer, place the second layer on top, and frost the surface and sides as desired.

Notes

  • For best results, use room temperature ingredients to ensure smooth batter consistency.
  • Adjust red food coloring quantity to reach the preferred pink shade.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Cream cheese frosting can be homemade or store-bought for convenience.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Keywords: Mother's Day cake, Pink Velvet Cake, cream cheese frosting, red velvet variation, celebration dessert, homemade cake

Find it online: https://todayfoodrecipe.com/mothers-day-pink-velvet-cake-recipe/