Description
A delightful Pink Velvet Cake perfect for Mother’s Day, featuring a tender crumb and creamy 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 your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
- Cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the buttermilk, vanilla extract, and red food coloring.
- Gradually fold in the dry ingredients until combined, avoiding overmixing.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Notes
Make sure your eggs and butter are at room temperature for the best results. Check for doneness early to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Keywords: cake, Mother's Day, dessert, pink velvet, baking