Description
Mother’s Day Pink Velvet Cake – A Gorgeous, Vibrant Cake to Celebrate Mom
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 ½ cups (360ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup (60ml) liquid red food coloring
- 1 tablespoon white vinegar
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk flour, sugar, baking soda, baking powder, salt, and cocoa powder in a medium bowl.
- In a large bowl, whisk buttermilk, oil, eggs, vanilla, and vinegar. Add food coloring and mix until vibrant.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick comes out clean. Start checking at 25 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and a pinch of salt, mixing until smooth. Adjust consistency with milk if needed.
- Level the cooled cake layers, frost the first layer, add the second layer, and frost the entire cake.
- Garnish with edible flowers, sprinkles, or a dusting of edible glitter.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg