Description
Purple Velvet Cake is a vibrant twist on a classic dessert that is sure to impress.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon purple food coloring
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Add the purple food coloring.
- Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth.
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
- In a mixing bowl, beat together the cream cheese, unsalted butter, and vanilla extract until creamy. Gradually add the sifted confectioners’ sugar.
- Once the cakes are cool, place one layer on a serving plate, frost with cream cheese frosting, add the second layer, and frost the top and sides.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg