The Ultimate Mother’s Day Pink Velvet Cake: A Sweet Homemade Tribute
This Mother’s Day Pink Velvet Cake is soft, fluffy, and beautifully colored with a gentle pink hue. The combination of cocoa, vanilla, and creamy frosting makes it taste as lovely as it looks. With simple steps and familiar ingredients, this recipe is perfect for all skill levels—great for celebrating moms, birthdays, or any special day.
Ingredients
Dry Ingredients
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2 ½ cups cake flour
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1 ¾ cups granulated sugar
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½ cup unsweetened cocoa powder
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1 tbsp baking powder
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½ tsp salt
Wet Ingredients
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¾ cup unsalted butter, softened
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4 large eggs (room temperature)
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1 cup buttermilk
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2 tsp pure vanilla extract
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Red food coloring (until cake is light pink)
Frosting
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Cream cheese frosting (homemade or store-bought)
Instructions
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Prepare Pans
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. -
Mix Dry Ingredients
In a large bowl, whisk together:-
cake flour
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cocoa powder
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baking powder
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salt
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Cream Butter & Sugar
Beat softened butter and sugar until light and fluffy. -
Add Eggs
Add the eggs one at a time, mixing well after each addition. -
Add Wet Ingredients
Mix in the buttermilk, vanilla, and red food coloring until the batter turns your preferred shade of pink. -
Combine Mixtures
Gradually fold the dry ingredients into the wet mixture until smooth. Avoid overmixing. -
Bake
Divide batter evenly between the pans.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. -
Cool & Frost
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost generously with cream cheese frosting.
Notes
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Use room-temperature ingredients for a smooth batter.
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Don’t overmix after adding flour—this keeps the cake light.
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Start with a few drops of food coloring; add more gradually.
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For cleaner layers, trim the tops of the cakes before frosting.
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Chill the cake for 20–30 minutes after frosting to help it set.