Description
A striking pink velvet cake perfect for celebrating Mother’s Day, featuring a rich texture and creamy frosting.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the buttermilk, pure vanilla extract, and red food coloring until fully combined.
- Gradually fold in the dry ingredients until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for ten minutes before transferring to wire racks to cool completely.
- Frost the cakes generously with cream cheese frosting once cool.
Notes
Use room temperature ingredients for better mixing. Don’t skip the cooling step for easier frosting application.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg