Why Make This Recipe
Mother’s Day is a special occasion to honor and appreciate the wonderful mothers in our lives. What better way to celebrate than with a stunning Pink Velvet Cake? This cake is not only visually appealing, but it also tastes delicious, making it the perfect dessert to show your love. The lovely pink color adds a festive touch, and the cream cheese frosting is a delightful complement to the soft, velvety cake.
How to Make Mother’s Day Pink Velvet Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- Cream cheese frosting for icing
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Stir in the cocoa powder and red food coloring until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, frost with cream cheese frosting and decorate as desired.
How to Serve Mother’s Day Pink Velvet Cake
You can serve the Pink Velvet Cake at room temperature or slightly chilled. It’s great on its own or accompanied by a scoop of vanilla ice cream. Slice the cake into generous pieces, and consider adding fresh berries or a sprinkle of edible flowers for an elegant touch.
How to Store Mother’s Day Pink Velvet Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just make sure to let the cake sit at room temperature for a bit before serving, as this will enhance its flavor and texture.
Tips to Make Mother’s Day Pink Velvet Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until everything is combined for a fluffier cake.
- Use high-quality food coloring for a brighter pink color.
- For a fun twist, try adding a splash of almond extract in the wet ingredients for added flavor.
Variation
Consider adding a layer of strawberry jam or fresh strawberries between the cake layers before frosting for an extra burst of flavor. You could also use different colors of food coloring to create a unique cake for other special occasions.
FAQs
1. Can I make this cake in advance?
Yes, you can prepare the cake layers ahead of time and store them in the fridge. Just make sure to frost it on the day you plan to serve it for the best flavor.
2. What if I don’t have buttermilk?
You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes before using it in the recipe.
3. Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then in aluminum foil. They will stay fresh for up to 3 months. Just thaw them before frosting.
Pink Velvet Cake
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring high-quality for brighter color
For the frosting
- Cream cheese frosting for icing
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Stir in the cocoa powder and red food coloring until the batter is smooth.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- Once cooled, frost with cream cheese frosting and decorate as desired.