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
Notes
Store frosted cake in the refrigerator for up to 4-5 days. Reheat individual slices by letting them sit at room temperature for about 30 minutes.
