Mother’s Day Pink Velvet Cake is a stunning and delicious dessert perfect for celebrating moms, offering a delightful twist on the classic red velvet with its beautiful hue and delicate flavor. This recipe is a foolproof way to create a show-stopping treat that’s both impressive and surprisingly easy to make.
Key Ingredients for Mother’s Day Pink Velvet Cake :
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (gel or liquid)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
- For Decoration (Optional):
- Fresh berries (strawberries, raspberries)
- Edible flowers
- White chocolate shavings
How to Make Mother’s Day Pink Velvet Cake
This Mother’s Day Pink Velvet Cake is wonderfully simple to assemble, promising a moist, tender crumb that’s an absolute delight to the taste buds. Expect a preparation time of about 30 minutes, with an additional 30-35 minutes for baking, making it an achievable and incredibly satisfying bake for any occasion. The vibrant color and rich, creamy frosting are sure to impress!
Step-by-Step Instructions :
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. This ensures your beautiful cakes release easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Make sure these dry ingredients are thoroughly combined for an even texture in your Mother’s Day Pink Velvet Cake.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, buttermilk, large eggs, red food coloring, white vinegar, and vanilla extract. Whisk until well combined and the color is uniform. The vinegar reacts with the baking soda to give the cake its classic tender crumb.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Be careful not to overmix, as this can result in a tough cake. A few small lumps are okay.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a few times to release any air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Once baked, let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are fully cooled before frosting is crucial for a smooth and tidy finish.
- Prepare the Cream Cheese Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Then, mix in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreadable consistency.
- Assemble the Cake: Once your Mother’s Day Pink Velvet Cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
- Layer and Frost: Carefully place the second cake layer on top. Frost the entire cake – the top and sides – with the remaining cream cheese frosting, using an offset spatula for a smooth finish.
- Decorate: For an extra special touch for Mother’s Day, decorate your cake with fresh berries, pretty edible flowers, or a dusting of white chocolate shavings. Let your creativity shine!
Why You’ll Love This Mother’s Day Pink Velvet Cake
You’ll absolutely adore this Mother’s Day Pink Velvet Cake because its delicate rose-pink hue is as visually stunning as its flavor is delightful, offering a softer, more subtly sweet profile than its traditional red counterpart. What makes this cake truly special is the incredibly moist and tender crumb, achieved through a perfect balance of ingredients, that melts in your mouth with every bite. Plus, making this gorgeous cake at home saves you money compared to store-bought versions, allowing you to create a truly personalized and memorable gift for Mom without breaking the bank, especially when adorned with her favorite fresh berries or vibrant edible flowers.
It’s the kind of bake that whispers sophistication while being incredibly approachable, making it the perfect centerpiece for any Mother’s Day brunch or tea. Unlike overly rich chocolate cakes that can sometimes feel heavy, this pink velvet cake is light, airy, and infused with a gentle sweetness that will have everyone reaching for a second slice. So, whether you’re a seasoned baker or just starting, this Mother’s Day Pink Velvet Cake is a guaranteed winner, and we encourage you to try making it at home to create a truly unforgettable moment for the special mom in your life!
Storing and Reheating Tips
Your beautiful Mother’s Day Pink Velvet Cake can be stored at room temperature for up to 2 days if unfrosted or briefly before serving. Once frosted, it’s best to store it in the refrigerator to keep the cream cheese frosting firm and fresh. To do this, place the cake in an airtight container or cover it loosely with plastic wrap, ensuring the wrap doesn’t touch the frosting directly. It will stay delicious in the refrigerator for up to 4-5 days.
To reheat individual slices, simply let them sit at room temperature for about 30 minutes before serving. This allows the cake to soften and the frosting to become creamier, giving you the best taste and texture. While this cake is best enjoyed fresh, you can also freeze unfrosted cake layers or frosted portions for longer storage. Wrap them tightly in plastic wrap and then in aluminum foil, and they can be kept in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before bringing to room temperature to enjoy.
Final Thoughts
This Mother’s Day Pink Velvet Cake is truly a labor of love, designed to bring smiles and create sweet memories. We hope you’ll try this recipe to show your appreciation and celebrate the wonderful mothers in your life with this uniquely beautiful and delicious treat.
Mother’s Day Pink Velvet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. This ensures your beautiful cakes release easily after baking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Make sure these dry ingredients are thoroughly combined for an even texture in your Mother’s Day Pink Velvet Cake.2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon unsweetened cocoa powder
- In a separate medium bowl, whisk together the vegetable oil, buttermilk, large eggs, red food coloring, white vinegar, and vanilla extract. Whisk until well combined and the color is uniform. The vinegar reacts with the baking soda to give the cake its classic tender crumb.1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Be careful not to overmix, as this can result in a tough cake. A few small lumps are okay.
- Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a few times to release any air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are fully cooled before frosting is crucial for a smooth and tidy finish.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.8 ounce package cream cheese, 1/2 cup unsalted butter
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Then, mix in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreadable consistency.4 cups powdered sugar, 1 teaspoon vanilla extract, 1–2 tablespoons milk
- Once your Mother’s Day Pink Velvet Cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
- Carefully place the second cake layer on top. Frost the entire cake – the top and sides – with the remaining cream cheese frosting, using an offset spatula for a smooth finish.
- For an extra special touch for Mother’s Day, decorate your cake with fresh berries, pretty edible flowers, or a dusting of white chocolate shavings. Let your creativity shine!Fresh berries, Edible flowers, White chocolate shavings