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Mother’s Day Pink Velvet Cake

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A stunning dessert with soft, vibrant pink layers and creamy frosting that celebrates love and family on Mother’s Day.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, sift together the flour, baking soda, baking powder, and salt.
  3. In another large bowl, mix the vegetable oil and granulated sugar until well combined. Add eggs, buttermilk, food coloring, vanilla, and almond extract; blend together.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Divide the batter between the two prepared cake pans.
  6. Bake for about 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until fluffy.
  9. Once cooled, spread icing on top of one cake layer, place the second layer on top, and frost completely.
  10. Decorate as desired and serve.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://cookingwithmayaa.com/mothers-day-pink-velvet-cake/

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