Mother's Day Pink Velvet Cake

A colorful and sumptuous pink velvet cake perfect for celebrating Mother’s Day, featuring a velvety texture and rich flavor.

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon cocoa powder

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1–2 tablespoons red food coloring

8 oz cream cheese, softened

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Preheat your oven to 350°F (175°C) and adjust the oven rack to the center position.
Grease and flour two 9-inch round cake pans.
Sift together the flour, cocoa powder, baking soda, and salt in a large mixing bowl.
Cream softened butter and granulated sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition, then incorporate the vanilla extract.
Alternate adding dry ingredients and buttermilk to the creamed mixture.
Add red food coloring and mix until the color is fully incorporated.
Pour equal amounts of batter into prepared pans and bake for 25-30 minutes.
Cool the cakes in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and remaining butter until smooth, then gradually add powdered sugar and vanilla.
Once cakes are cooled, frost as desired.

Allow for additional cooling time after baking. Ensure ingredients are at room temperature for best results.