Description
Indulge in this stunning Purple Velvet Cake, a vibrant twist on the classic recipe. Moist and flavorful, it’s perfect for celebrations or any occasion that calls for something special!
Ingredients
Scale
- 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
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- Purple gel food coloring
For the Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Add purple gel food coloring until the desired shade is reached, mixing thoroughly.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- In a mixing bowl, beat the butter until creamy.
- Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy.
- Once the cakes are completely cool, frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
Notes
Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
