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Purple Velvet Cake

Purple Velvet Cake is a delightful twist on the classic red velvet, with a vibrant purple hue and rich cream cheese frosting.
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Ingredients
  

For the cake:

  • 2 ½ cup all-purpose flour
  • 1 ½ cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 ½ cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tbsp red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 1 tsp purple food coloring or adjust for desired color

For the cream cheese frosting:

  • 1 lb cream cheese softened
  • 2 stick unsalted butter room temperature
  • 1 tsp vanilla extract
  • 4 cup sifted confectioners’ sugar

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  • In a large bowl, use a handheld mixer to beat together vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Add purple food coloring until desired color is reached.
  • Gradually add the sifted dry ingredients to the wet mixture, mixing until smooth and combined.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool on a wire rack for 10 minutes, then remove from pans to cool completely.
  • For the frosting, beat softened cream cheese, butter, and vanilla in a large bowl until smooth. Gradually add confectioners’ sugar, beating until light and fluffy.
  • Once cakes are fully cooled, frost generously with cream cheese frosting, covering top and sides.