Description

Indulge in the vibrant allure of Purple Velvet Cake, a stunning dessert that elevates any celebration with its eye-catching hue and delicious flavor. This delightful twist on the classic red velvet cake features moist layers complemented by rich cream cheese frosting, creating an irresistible treat. Perfect for birthdays, weddings, or simply a fun gathering, this cake not only dazzles the eyes but also tantalizes the taste buds. With easy-to-follow steps and customizable options, bakers of all skill levels can master this colorful confection and impress their guests.

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)

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Instructions

Preheat your oven to 350°F (175°C) and prepare two greased and floured 9-inch cake pans.
In a mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, white vinegar, vanilla extract, and purple food coloring until smooth.
Combine wet ingredients with dry ingredients and mix until just combined. Divide batter evenly between prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool cakes in the pans for 10 minutes before transferring to wire racks.
For frosting: Beat softened cream cheese and butter until fluffy; gradually add sifted confectioners' sugar and mix until creamy.
Frost cooled cake layers generously with cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 35g
Sodium: 320mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: <1g
Protein: 3g
Cholesterol: 50mg