Description
A beautiful and delicious pink velvet cake perfect for celebrating Mother’s Day, topped with rich cream cheese frosting.
Ingredients
Scale
- 2 ½ cups cake flour
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (to achieve desired pink hue)
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk, vanilla extract, and red food coloring until well combined.
- Gradually fold in the dry ingredients until smooth.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in the pans for about ten minutes before transferring to wire racks to cool completely.
- Once cooled, frost the cake generously with cream cheese frosting.
Notes
Garnish slices with fresh berries or edible flowers for a special touch. Store leftovers in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg