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Mother’s Day Pink Velvet Cake Recipe

Mother’s Day Pink Velvet Cake Recipe
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★★★★★

4.8 from 16 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake, a moist and tender chocolate cake infused with a pink hue and topped with creamy, tangy cream cheese frosting. Perfect for a sweet tribute to mom, this classic cake combines rich cocoa flavor with a hint of vanilla and a beautiful presentation.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups cake flour
  • ½ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract
  • Red food coloring (to achieve desired pink hue)

Topping

  • Cream cheese frosting (for topping)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well combined. This ensures even distribution of leavening agents and cocoa.
  3. Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light in color and fluffy, about 3 minutes. This step incorporates air for a lighter cake texture.
  4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition so the mixture is smooth and fully emulsified.
  5. Combine Wet Ingredients: Stir in the buttermilk, pure vanilla extract, and red food coloring until everything is incorporated into the batter, giving it the signature pink hue.
  6. Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until the batter is smooth and uniform without overmixing.
  7. Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
  9. Frost the Cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting over the top and sides to finish. Serve and enjoy your beautiful Mother’s Day Pink Velvet Cake!

Notes

  • Room temperature eggs help ensure better mixing and a smoother batter.
  • Use good quality unsweetened cocoa powder for the best chocolate flavor.
  • Adjust the amount of red food coloring to get your desired shade of pink without affecting the taste.
  • Make sure cakes are completely cool before frosting to prevent melting.
  • You can prepare the cake a day ahead and refrigerate it to save time.

Nutrition

Keywords: Mother's Day cake, pink velvet cake, cream cheese frosting, chocolate cake, festive desserts, celebration cake

Find it online: https://servedbynora.com/mothers-day-pink-velvet-cake-recipe/