Purple Velvet Cake

by

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoons or more purple food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound 2 blocks cream cheese, softened
  • 2 sticks 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar sifted

Instructions

Making the Cake:

Preheat the Oven and Prepare Pans:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients:

  • In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.

Combine Wet Ingredients:

  • In a large bowl, whisk together the vegetable oil, buttermilk, eggs, purple food coloring, vinegar, and vanilla extract until well combined.

Combine Dry and Wet Mixtures:

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a smooth batter forms.

Bake:

  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Making the Cream Cheese Frosting:

Beat Cream Cheese and Butter:

  • In a large bowl, beat the cream cheese, butter, and vanilla extract together until smooth and creamy.

Add Powdered Sugar:

  • Gradually add the powdered sugar, beating on low speed until combined, then on high speed until the frosting is smooth and fluffy.

Assembling the Cake:

Trim the Cakes:

  • If the cakes have domed on top, trim them with a knife to create flat surfaces.

Layer and Frost:

  • Place one cake layer on your serving plate and spread a layer of frosting on top. Place the second cake layer over the first and apply a crumb coat (a thin layer of frosting to seal in crumbs). Refrigerate for about 30 minutes to set the crumb coat, then apply the final coat of frosting over the entire cake.

Decorate:

  • Decorate as desired. You can use extra frosting to pipe decorations, sprinkle with purple sugar crystals, or garnish with edible flowers for a beautiful finish.

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