Description
Indulge in the magic of celebration with this delightful Mother’s Day Pink Velvet Cake. This enchanting dessert features soft, fluffy layers infused with rich cocoa and vanilla, creating a taste that will captivate everyone at your gathering. Perfect for special occasions or cozy family dinners, this cake is not only visually stunning but also easy enough for novice bakers to master. With its vibrant pink hue and creamy frosting, it’s sure to be a centerpiece that sparks joy and sweet memories.
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 (for 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.
- Whisk together cake flour, cocoa powder, baking powder, and salt in one bowl.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time until fully incorporated.
- Add buttermilk, vanilla extract, and red food coloring; mix gently.
- Gradually fold in dry ingredients until smooth.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 360
- Sugar: 38g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg