Description
Mother’s Day Pink Velvet Cake is a showstopper that combines vibrant color with rich flavor, making it the perfect centerpiece for any celebration. This moist and fluffy cake, infused with cocoa and topped with luscious cream cheese frosting, is sure to impress your family and friends. Whether it’s Mother’s Day, a birthday, or an anniversary, this delightful treat creates sweet memories that last a lifetime.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 cup vegetable oil
- 2 tsp red gel food coloring
- 2 tsp pure vanilla extract
- Cream cheese frosting (homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, beat sugar and vegetable oil until fluffy. Add eggs one at a time, then mix in buttermilk and vanilla extract.
- Stir in red food coloring gradually until the desired hue is achieved.
- Gently fold dry ingredients into wet ingredients until just combined; do not overmix.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks to cool completely.
- Frost with cream cheese frosting once cooled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 94g)
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg