Dessert

Mother’s Day Pink Velvet Cake Recipe

ByIsabella Vance October 15, 2025October 15, 2025

Introduction

This Mother’s Day Pink Velvet Cake is a delightful twist on a classic favorite, combining a subtle cocoa flavor with a beautiful pink hue. Topped with creamy cream cheese frosting, it’s perfect for celebrating the special women in your life with a sweet, homemade treat.

A slice of two-layer red velvet cake sits on a white plate with a glossy surface. The bottom and top layers are deep red with a soft, crumbly texture. Between and on top of the layers is a thick, creamy pink frosting. The top frosting layer is swirled into a decorative peak and topped with small round red berries. The background is softly blurred, showing a bright space behind the cake slice on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cake flour
1 ¾ cups granulated sugar
½ cup unsweetened cocoa powder
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
4 large eggs (room temperature)
1 cup buttermilk
2 tsp pure vanilla extract
Red food coloring (to achieve desired pink hue)
Cream cheese frosting (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well combined.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes using an electric mixer.
Step 4: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 5: Mix in the buttermilk, vanilla extract, and red food coloring until the batter has a smooth, even pink color.
Step 6: Gradually fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth and fully combined.
Step 7: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 9: Once the cakes are completely cool, frost the layers with cream cheese frosting and assemble as desired.

Tips & Variations

Use gel-based red food coloring for a deeper pink color without thinning the batter.
For extra moisture, brush the cake layers with a simple syrup flavored with vanilla or almond extract before frosting.
Substitute buttermilk with plain yogurt diluted with a little milk if needed.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A three-layer round cake with deep red sponge layers separated by thick, smooth pink frosting. The outer sides and top of the cake are covered in the same pink frosting, with a textured, slightly wavy finish on the sides. The top is decorated with swirled pink frosting dollops, each topped with a raspberry or blackberry, and small white flowers in the center area. The cake sits on a white cake stand with a gold rim on a white marbled surface. A slice is cut out, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup to mimic buttermilk’s acidity. Let it sit for 5 minutes before using.

How do I make the cake extra fluffy?

Make sure your ingredients are at room temperature and avoid overmixing the batter once the dry ingredients are added. Sifting the dry ingredients also helps create a lighter texture.