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Sliced Mother's Day Pink Velvet Cake decorated with cream cheese frosting and roses.

Pink Velvet Cake

A stunning and delicious Pink Velvet Cake to celebrate Mother's Day with a moist texture, rich cocoa undertones, and creamy frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups cake flour
  • 1.75 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 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 (to achieve desired pink hue)
For the frosting
  • Cream cheese frosting (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a mixing bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time to the creamed mixture, mixing well after each addition.
  5. Mix in the buttermilk, vanilla extract, and red food coloring until everything is fully combined.
  6. Gradually fold in the dry ingredients until the batter is smooth and well blended.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in their pans for about ten minutes before transferring them to wire racks to cool completely.
  3. Once cooled, frost with cream cheese frosting as desired.

Notes

Keep your Pink Velvet Cake fresh by storing it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week or freeze for about three months.