Description
A classic and celebratory pink velvet cake with silky cream cheese frosting, perfect for Mother’s Day.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 1 cup buttermilk (or milk + vinegar)
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp vinegar
- Pink gel food coloring or beet powder
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 3–4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder in a bowl.
- In a separate bowl, mix buttermilk, oil, eggs, vanilla, and vinegar. Add pink coloring until desired hue is achieved.
- Gradually mix the dry ingredients with the wet mixture until just combined.
- Divide batter equally between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until desired consistency is reached.
- Level the cooled cake layers, frost the first layer, add the second layer, and frost the entire cake.
- Garnish with edible flowers or sprinkles if desired.
Notes
Use gel food color for a vibrant hue and natural alternatives like beet powder for a more subtle color. The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg