Festive & Seasonal Treats

Mother’s Day Pink Velvet Cake

Chef Olivia

January 19, 2026
3 min read

Jump to Recipe·Print Recipe

why make this recipe

Mother’s Day Pink Velvet Cake is the perfect treat to celebrate the special women in your life. Its beautiful pink color and rich taste make it a delightful centerpiece for any gathering. This cake is not only aesthetically pleasing but also incredibly delicious, combining the flavors of chocolate and vanilla with a creamy frosting. Making this cake shows love, and care, making it a heartfelt gift for Mother’s Day.

how to make Mother’s Day Pink Velvet Cake

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)

Mother's Day Pink Velvet Cake

Directions:

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt.
Cream the softened butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time to the creamed mixture, mixing well after each addition.
Mix in the buttermilk, vanilla extract, and red food coloring until combined.
Gradually fold in the dry ingredients until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for ten minutes before transferring them to wire racks to cool completely. Frost as desired with cream cheese frosting.

how to serve Mother’s Day Pink Velvet Cake

Serve Mother’s Day Pink Velvet Cake by slicing it into generous pieces. You can add extra decorations, such as sprinkles or fresh berries, to make it look even more festive. Pairing it with a cup of tea or coffee also makes for a lovely presentation during a Mother’s Day brunch.

how to store Mother’s Day Pink Velvet Cake

Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you plan to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil for up to three months.

tips to make Mother’s Day Pink Velvet Cake

Make sure all ingredients are at room temperature for the best mixing results.
Don’t overmix the batter after adding the dry ingredients to maintain a soft texture.
Adjust the amount of red food coloring to achieve your preferred shade of pink.
Allow the cake to cool completely before frosting to prevent melting the frosting.

variation

For a twist, consider adding chocolate chips to the batter for extra richness or replacing the cream cheese frosting with whipped cream frosting for a lighter option.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be a bit denser.

How can I make the cake less sweet?
You can reduce the sugar in the recipe or adjust the sweetness of the frosting to balance the flavors.

Is it possible to make this cake ahead of time?
Absolutely! You can bake the cakes a day or two in advance and store them in the refrigerator until you’re ready to frost and serve them.