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Recipe 1e6b99c98a

Pink Velvet Cake

Celebrate Mother’s Day with this easy and delicious Pink Velvet Cake that combines the flavors of vanilla and chocolate in a delightful fluffy treat, topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

Dry Ingredients

  • 2 ½ cups cake flour Helps achieve a fluffy texture.
  • ½ cup unsweetened cocoa powder Adds depth and chocolate flavor.
  • 1 tbsp baking powder Provides lift to the cake.
  • ½ tsp salt Enhances sweetness and balances flavors.

Wet Ingredients

  • ¾ cup unsalted butter, softened For richness in flavor.
  • 1 ¾ cups granulated sugar Adds sweetness to balance cocoa.
  • 4 large eggs Should be at room temperature.
  • 1 cup buttermilk Adds moisture and a subtle tang.
  • 2 tsp pure vanilla extract Enhances flavor.
  • Red food coloring To achieve desired pink hue.

Cream Cheese Frosting

  • 8 oz cream cheese Base for the frosting.
  • ½ cup unsalted butter For richness.
  • 4 cups powdered sugar Provides sweetness to the frosting.
  • splash vanilla extract Enhances frosting flavor.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a large mixing bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.

Mixing the Batter

  • In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the buttermilk, vanilla extract, and red food coloring until combined.
  • Gradually fold in the dry ingredients until the batter is smooth.

Baking the Cake

  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Frosting

  • Mix the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.

Frosting the Cake

  • Once the cakes are completely cool, frost with the cream cheese frosting as desired.

Notes

Don’t rush the creaming process, use room temperature ingredients, and avoid overmixing the batter. You can freeze the unfrosted cake for up to three months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 300mgFiber: 1gSugar: 30g
Keyword Baking, Cream Cheese Frosting, Easy Cake Recipe, Mother's Day Cake, Pink Velvet Cake
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