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–+ servings
recipe image of a realistic top down mise en place shot showing the fresh ingredients including cake flour granulated sugar buttermilk unsalted butter egg whites pink gel food coloring vanilla extract baking powder baking soda salt vegetable oil cocoa powder vinegar almond extract on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Mother's Day Pink Velvet Cake

A beautifully soft and moist pink velvet cake with rich cream cheese frosting, perfect for creating a cherished Mother's Day memory with its stunning appearance and delightful tangy flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pink Velvet Cake
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk at room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1-2 teaspoons pink food coloring gel preferred
For the Cream Cheese Frosting
  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Equipment

  • oven
  • Two 9-inch round cake pans
  • Parchment paper
  • Wire rack
  • electric mixer,
  • large mixing bowls
  • - Whisk
  • - Spatula
  • Wooden Skewer

Method
 

For the Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Place a parchment paper circle on the bottom of each pan.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, white vinegar, and vanilla extract until well combined.
  4. Add your pink food coloring to the wet ingredients. Use gel food coloring for vibrant color; start with a small amount and add more to reach desired pink shade.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula or on low speed with an electric mixer until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for about 15 minutes before inverting onto a wire rack to cool completely.
For the Cream Cheese Frosting & Assembly
  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese and softened butter together on medium-high speed until smooth and creamy, about 2-3 minutes.
  2. Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once mostly incorporated, add the vanilla extract and salt.
  3. Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth.
  4. Place one cooled cake layer on your serving plate. Spread about 1 to 1.5 cups of frosting evenly over the top. Place the second cake layer on top.
  5. Use the remaining frosting to cover the top and sides of the cake. For a rustic look, create swirls with the back of a spoon. For a sharp finish, apply a crumb coat first.
  6. Decorate with fresh berries, sprinkles, or edible flowers. Chill for at least 30 minutes before slicing.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 5gFat: 20g

Notes

For substitutions, make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes. Ensure all ingredients are at room temperature for best results. Do not overmix the batter to maintain the velvety texture. Store the cake in an airtight container in the refrigerator for up to 4-5 days. Let it come to room temperature before serving. The cake can be made ahead: bake layers up to 2 days ahead, and make frosting 1-2 days ahead. For variations, add raspberry jam between layers or make a gluten-free version with 1-to-1 gluten-free flour blend. If the cake is dry, check for overbaking or incorrect flour measurement.
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