Description
A delightful and vibrant Pink Velvet Cake, perfect for Mother’s Day celebrations. This cake features a unique pink hue and is topped with creamy cream cheese frosting.
Ingredients
- 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 bowl, whisk together the cake flour, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, incorporating each before adding the next.
- Mix in buttermilk, vanilla extract, and red food coloring until well blended.
- Gradually fold in the dry ingredients until the batter is smooth.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost with cream cheese frosting as desired.
Notes
Sift dry ingredients for a lighter cake. Ensure ingredients are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American