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–+ servings
Day Pink Velvet Cake

Delightful Mother’s Day Pink Velvet Cake for Cherished Moments

This Day Pink Velvet Cake is a celebration of love, memories, and delightful moments shared with extraordinary women in our lives.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour For a denser texture, swap with all-purpose flour.
  • 1 tablespoon Unsweetened Cocoa Powder Omit for a lighter vanilla version.
  • 1.5 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 0.5 teaspoon Salt A slight reduction is fine, but don’t skip it.
  • 0.5 cups Unsalted Butter Margarine or vegan butter can be used as alternatives.
  • 1.5 cups Granulated Sugar Brown sugar brings a lovely molasses note.
  • 2 large Eggs Flaxseed meal can substitute for a vegan option.
  • 1 cup Buttermilk Mix milk with vinegar as a substitute.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can enhance the depth.
  • 1 bottle Red Food Coloring Adjust for desired intensity.
For the Topping
  • 2 cups Cream Cheese Frosting Feel free to experiment with buttercream options!

Equipment

  • Oven
  • Mixing bowls
  • hand mixer
  • Spatula
  • 9-inch round cake pans
  • Wire Racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then dust lightly with flour.
  2. In a large mixing bowl, whisk together 2 cups of cake flour, 1 tablespoon of unsweetened cocoa powder, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt.
  3. Cream together 0.5 cups of unsalted butter and 1.5 cups of granulated sugar for about 3 minutes until light and fluffy.
  4. Add 2 large eggs to the mixture one at a time, mixing thoroughly after each addition.
  5. Pour in 1 cup of buttermilk, 1 teaspoon of vanilla extract, and red food coloring into the mixture, combining until smooth.
  6. Fold the dry mixture into the wet mix gently until just combined, maintaining the cake's light texture.
  7. Divide the batter evenly between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Remove the cakes and let them cool for about 10 minutes before inverting onto wire racks to cool completely.
  9. Spread a layer of cream cheese frosting on one layer, top with the second layer, and frost the top and sides as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure your butter, eggs, and buttermilk are at room temperature for optimal mixing. Avoid overmixing to maintain fluffiness. Experiment with different frosting options such as buttercream or whipped cream.

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