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Mother’s Day Pink Velvet Cake

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

This Mother's Day Pink Velvet Cake is a delightful treat that transforms gatherings into unforgettable celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour You can substitute with all-purpose flour, but the texture may differ.
  • 1 tbsp Cocoa Powder Opt for unsweetened cocoa for a balanced taste.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal results.
  • 1/2 tsp Salt Essential to counteract sweetness.
  • 1/2 cup Unsalted Butter Feel free to substitute with margarine or vegan butter.
  • 1 1/2 cups Granulated Sugar Brown sugar can add depth of flavor.
  • 2 large Eggs Using room temperature eggs ensures better emulsification.
  • 1 cup Buttermilk Substitute with milk plus vinegar or yogurt if needed.
  • 1 tbsp Vanilla Extract Use pure vanilla extract for best results.
  • 1 tbsp Red Food Coloring Try gel coloring for a more vibrant outcome.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Make sure it's softened for easy mixing.
  • 4 cups Powdered Sugar Sift it first for a smoother consistency.
  • 1 tbsp Vanilla Extract Use pure extract for maximum impact.
  • 1/4 cup Heavy Cream Can be replaced with milk or non-dairy alternatives.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • spatula
  • Cake pans
  • Wire racks

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk together the cake flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. Beat the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time to the butter mixture, mixing well after each addition.
  5. Stir in the buttermilk and vanilla extract, then mix in the red food coloring.
  6. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes.
  8. Cool the cakes in the pans for about 10 minutes before transferring them to wire racks.
  9. Frost with cream cheese frosting once the layers have cooled completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

This Mother’s Day Pink Velvet Cake is not just a dessert—it's a way to express love and appreciation. Enjoy making it for your special occasion.

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