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Mother’s Day Pink Velvet Cake

Mother’s Day Pink Velvet Cake for Sweet, Memorable Moments

Celebrate with a beautiful Mother’s Day Pink Velvet Cake, perfect for creating sweet memories with loved ones.
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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 gluten-free, consider almond flour or a gluten-free blend
  • 1 tablespoon unsweetened cocoa powder can substitute with Dutch-processed cocoa
  • 1 teaspoon baking powder ensure it's fresh for optimal results
  • 1/2 teaspoon salt can be omitted but is recommended
  • 1 cup unsalted butter use vegan butter or margarine for dairy-free option
  • 1.5 cups granulated sugar can use brown sugar for moister texture
  • 3 large eggs for egg-free, substitute with flax eggs
  • 1 cup buttermilk can be replaced with milk mixed with vinegar
  • 1 tablespoon vanilla extract substitute with vanilla bean paste for intense flavor
  • 1 tablespoon red food coloring optional substitutes include beet juice
For the Frosting
  • 8 ounces cream cheese make sure it’s softened
  • 4 cups powdered sugar sift it for a smoother consistency
  • 1 tablespoon vanilla extract consider adding a pinch of salt

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • hand mixer
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, dusting with flour to prevent sticking.
  2. Whisk together 2 cups of cake flour, 1 tbsp of cocoa powder, 1 tsp of baking powder, and ½ tsp of salt in a mixing bowl.
  3. In a large bowl, beat 1 cup of softened butter and 1.5 cups of sugar for about 3 minutes until light and fluffy.
  4. Add 3 eggs one at a time to the mixture, beating well after each addition.
  5. Mix in 1 cup of buttermilk, 1 tbsp of vanilla extract, and 1 tbsp of red food coloring until combined.
  6. Gradually fold in the dry ingredients, mixing until just combined.
  7. Divide and smooth the batter into the prepared pans and bake for 25-30 minutes.
  8. Once baked, cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Frost the cooled layers with cream cheese frosting, spreading between layers and on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 3mgIron: 5mg

Notes

Ensure room temperature ingredients for better texture. Avoid overmixing to keep the cake light.

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