Prep Time: ~30 minutes
Bake Time: ~25–30 minutes
Total Time: ~55–60 minutes
Yield: ~8–10 servings (1 9-inch layer cake)
Introduction
Mother’s Day Pink Velvet Cake is a soft, moist cake with a delicate vanilla flavor and beautiful pink hue — perfect for celebrating Mom or any special occasion. Topped with a creamy frosting and festive decorations, this charming cake tastes as lovely as it looks.
Why This Cake Is So Special
This cake balances tender crumb and subtle sweetness, accented by its pretty pink color. Light and fluffy, it pairs perfectly with creamy frosting and makes an elegant centerpiece for celebrations. It’s simple enough for everyday baking but impressive enough for special occasions.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- Pink food coloring (gel or paste)
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: a touch of pink food coloring
The Art of Pink Velvet Cake
This cake starts by properly creaming butter and sugar for a tender crumb. Alternating dry ingredients with buttermilk keeps the batter smooth. Pink coloring adds festivity, and the frosting enhances both flavor and presentation, creating a delightful balance of sweet and creamy.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch cake pan or line with parchment.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar
3. Prepare the Wet Ingredients
In another bowl, beat softened butter until creamy.
Add eggs one at a time, then vanilla extract.
Add pink food coloring until desired shade is reached.
4. Combine Batter
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry.
Mix gently until smooth.
5. Bake
Pour batter into the prepared pan.
Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Let the cake cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
7. Make the Frosting
Beat softened cream cheese and butter until light and fluffy.
Gradually add powdered sugar and vanilla extract until smooth.
Add pink coloring if desired.
8. Frost the Cake
Spread frosting evenly over the cooled cake.
Decorate with sprinkles, fresh berries, edible flowers, or decorative accents.
Tips for Best Results
- Use gel food coloring for vibrant color without thinning the batter.
- Don’t overmix once flour is added to keep the cake tender.
- Ensure the cake is fully cooled before frosting to prevent melting.
- Add lemon zest to the frosting for brightness.
Creative Variations
- Strawberry Pink Velvet: fold in a bit of pureed strawberries for flavor and natural color.
- Layer Cake: double the recipe for a two-layer version with frosting between.
- White Chocolate Drizzle: add a white chocolate drizzle over frosting.
- Berry Filling: add a layer of raspberry or strawberry jam between layers.
- Vanilla Buttercream: switch to vanilla buttercream frosting if preferred.
Storage & Freshness
Store the frosted cake covered in the refrigerator for up to 3–4 days.
Bring to room temperature before serving for best texture.
Conclusion
Mother’s Day Pink Velvet Cake is a soft, beautiful, and delicious dessert that brightens any celebration. With its lovely color and creamy frosting, it’s a heartfelt choice for honoring Mom or marking special moments.
