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–+ servings
Mother’s Day Pink Velvet Cake

Delight in Mother’s Day Pink Velvet Cake That's Simply Irresistible

Experience the joy of Mother's Day with a stunning Pink Velvet Cake that features a delightful blend of cocoa and vanilla.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Essential for light texture; do not substitute with all-purpose flour.
  • 0.5 cups unsweetened cocoa powder Provides rich chocolate notes; consider using Dutch-processed.
  • 1.5 teaspoons baking powder Ensures cake rises correctly; do not replace with baking soda.
  • 1 pinch salt A small amount is essential for balance.
  • 1 cup unsalted butter Use softened for easy creaming.
  • 1.5 cups granulated sugar Contributes to structure and moisture.
  • 3 large eggs Ensure at room temperature for better emulsion.
  • 1 cup buttermilk Can substitute with milk plus lemon juice or vinegar.
  • 2 teaspoons pure vanilla extract Always use pure for best taste.
  • 1 tablespoon red food coloring Adjust color gradually to desired pink hue.
For the Frosting
  • 8 ounces cream cheese Adds a rich creaminess; ensure it's softened.
  • 4 cups powdered sugar Sweetens and stabilizes the frosting.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 0.5 cups heavy cream Helps achieve a smooth, spreadable consistency.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
  3. Cream together softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing thoroughly after each addition.
  5. Pour in buttermilk, vanilla extract, and red food coloring, mixing gently.
  6. Gradually combine the dry mixture with the wet ingredients until just incorporated.
  7. Divide the batter evenly between prepared pans and bake for 25-30 minutes.
  8. Once baked, let the cakes cool in the pans for 10 minutes before transferring to wire racks.
  9. For frosting, mix together cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.
  10. Frost the cooled cake layers and decorate as desired before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to prevent a dense cake.

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