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Pink Velvet Cake for Mother’s Day

Dreamy Pink Velvet Cake for Mother’s Day Celebration

This Pink Velvet Cake for Mother’s Day is visually stunning and has a delightful texture and flavor, perfect for treasured gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with a blend of all-purpose flour and cornstarch for a similar effect.
  • 2 teaspoons Baking Powder Ensure it’s fresh by testing with warm water before use.
  • 1 teaspoon Salt Use fine sea salt for even distribution.
  • 1 cup Unsalted Butter Softened at room temperature for best results.
  • 1.5 cups White Sugar Use bright, clump-free granulated sugar.
  • 3 large Eggs Ensure they are at room temperature before use.
  • 2 teaspoons Vanilla Extract Opt for pure extract for superior taste.
  • 1 tablespoon Pink Gel Food Coloring Gel is preferred for vibrancy.
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar.
For the Frosting
  • 8 ounces Cream Cheese Ensure it's well-softened for optimal mixing.
  • 4 cups Powdered Sugar Use finely powdered sugar for a smooth texture.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Cake Pans
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.
  2. Combine the softened unsalted butter and white sugar in a large mixing bowl, and beat on medium speed until pale and fluffy.
  3. Add eggs one at a time, blending completely before adding the next. Then mix in the vanilla extract.
  4. Whisk together cake flour, baking powder, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk, finishing with dry ingredients. Add pink gel food coloring.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes, checking doneness with a toothpick.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a medium bowl, beat the cream cheese and powdered sugar together until smooth.
  9. Layer the cakes with cream cheese frosting and cover the top and sides with the remaining frosting.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 700IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. If the cake is drier than expected, brush layers with simple syrup.

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