This Mother’s Day cake is the most perfect dessert to serve for the occasion. Colorful and pretty, this delicious cake will make Mom feel special — and it’s a cake everyone will enjoy.
Despite appearances, this cake is a cinch to make! It’s a basic recipe with some color added for a unique and fun presentation.
If you’re looking for something special to serve on Mother’s Day, this pretty cake should be at the top of your list.
Common Questions about Mothers Day Cake
What are the best cakes for Mother’s Day?
If we’re biased, we’re obviously going to have to say that this one is the best! But some other options are coconut layer cake, cheesecake, carrot cake, olive oil pound cake, and a rich chocolate cake.
What is Martha Stewart’s favorite cake?
The queen of the kitchen loves a no-bake cheesecake with a graham cracker crust and all of the standard ingredients including lemon juice for that bright tang. We can get behind that, too!
What is the number one cake in America?
As of this publication date, the top cake in the United States is red velvet cake.
You can make this sweet cake ahead of time and keep it stored for when you’re ready to serve.
Refrigerator: Keep this cake (or slices) in the fridge for 3-4 days wrapped in plastic wrap or in an airtight container.
Freezing: Store cake in freezer-safe containers for up to 3 months.
This is a simple recipe that doesn’t require a lot of tricks up your sleeve to execute well.
- Use full-fat milk to get the richest, creamiest flavor for the icing and to make the moistest cake.
- Avoid over-mixing so that the cake isn’t too dense. Just combining the ingredients will achieve the moist texture you want for this cake.
- Always use large sized eggs — they’re standard for baking recipes.
Be sure to bring all ingredients to room temperature before you begin baking this Mother’s Day cake.
- Granulated sugar
- Butter (softened)
- All-purpose flour
- Baking powder
- Whole milk
- Gel food coloring (pink, green, yellow, and blue)
- Butter (softened)
- Confectioner’s sugar
Kitchen Supplies You’ll Need
Simple baking supplies are all you’ll need to make this gorgeous, layered cake.
How to Make Mothers Day Cake
It’s hard to believe that a cake this pretty is so easy to make.
- Add the sugar and butter to a large stand mixer bowl with a paddle attachment (or use a hand mixer).
- Beat the two ingredients until fluffy.
- Add the eggs and vanilla to the butter mixture and mix until completely combined.
- Pour in the dry ingredients and beat.
- While continuing to mix, gradually add the milk.
- Once the batter is smooth, pour even amounts into 4 different bowls.
- Add a different color of food coloring gel to each and mix.
- Pour cake batter into 4 separate prepared cake pans already sprayed with cooking spray.
- Bake until the cakes pass the toothpick test.
- Briefly cool cakes in the pan before inverting them onto parchment paper to come to room temperature.
- Add the butter and confectioner’s sugar to a large bowl and mix until the mixture is combined and has a crumbly texture.
- Pour in the vanilla and milk and beat.
- Spread frosting over the first cake layer and place the second cake on top.
- Repeat for all cake layers.
- Spread frosting over the top and add sprinkles.
What to Serve With Mothers Day Cake
Whether you’re serving this after a hearty dinner or for Mother’s Day brunch, there are plenty of options for accompaniments.
- Ice cream – The perfect pairing for cake, ice cream works so well with this dessert.
- Coffee – A robust cup o’ Joe is perfect to wash down this vanilla-flavored concoction.
- Tea – We love black teas like Earl Grey or English Breakfast but you can choose fruity, herbal teas, too.
- Fruit – A fresh fruit salad (or some fresh berries) is the way to go with this simple cake.
Why You Should Make Mothers Day Cake
If you’re looking to impress your mom (or someone else’s) you’ll definitely want to make this cake.
- Beautiful – This colorful cake is a show-stopper.
- Delicious – A classic style vanilla cake with smooth, sweet icing, this cake is sure to be a palate pleaser for the whole family.
- Convenient – Many of the ingredients may already be in your pantry. Those that aren’t are easy to grab at the grocery store.
Variations and Add-ins
Add or swap ingredients to change the flavors or appearance of this super simple cake.
- Colors – Add more or less food coloring to achieve the vibrancy you want. Or, change the colors altogether for a different look.
- Frosting – Color the frosting using gel color or change the flavor by using flavored extracts.
- Garnish – Sprinkle flower petals, crushed nuts, lemon zest, or white chocolate chips over top. You can also garnish with fruit like fresh raspberries or fresh strawberries.
- Decoration – Make some extra frosting and grab your decorating bag. Pipe dots, shapes, or other designs onto the cake.
If you love this easy naked cake recipe, you’re going to love these other cake ideas too. Please click each link below to find the easy, printable recipe!
More Creative Cakes
If you love this recipe for Homemade Spring Color Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Mothers Day Cake
- 2 cups granulated sugar
- 1 ½ cups butter softened
- 6 eggs
- 1 ½ tbsp vanilla
- 4 ½ cups all-purpose flour
- 1 ½ tbsp baking powder
- ¾ tsp salt
- 2 cups whole milk
gel food coloring – pink, green, yellow, and blue
- ½ cup butter softened
- 4 cups confectioner's sugar
- 1 tsp vanilla
- 2-3 tbsp milk
Decorate – Sprinkles of your choice
- Preheat the oven to 350ºF.
- Prepare four 9-inch round cake pans by spraying them with cooking spray. Set aside.
- In a large mixing bowl, beat together the sugar and butter until light and fluffy.
- Add eggs and vanilla. Beat again.
- Add the flour, baking powder, and salt. Beat again.
- Slowly pour in the milk while continuously beating. Beat until the batter is smooth.
- Divide batter equally into 4 bowls.
- Add one color of each variety of food coloring gel to each bowl. The amount you use will depend on the type of food coloring gel you are using and how vibrant you want the colors. Mix.
- Transfer each color of batter to a prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for 15 minutes prior to flipping them out onto parchment paper. Allow the cakes to cool completely.
- Beat the butter and confectioner's sugar together. Consistency will be crumbly.
- Add the vanilla and 2 tablespoons of milk. Beat again. Add more milk, as needed, to reach the desired consistency.
- Assemble the cake by alternating layers of cake and frosting.
- Finish the cake off by adding a layer of frosting and sprinkles to the top.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.