Purple Velvet Cake (Print Version)
Ingredients:
01 -
2 1/2 cups all-purpose flour.
02 -
1 1/2 cups granulated sugar.
03 -
1 tsp baking soda.
04 -
1 tsp salt.
05 -
1 tsp cocoa powder.
06 -
1 1/2 cups vegetable oil.
07 -
1 cup buttermilk, at room temperature.
08 -
2 large eggs, at room temperature.
09 -
2 tbsp red food coloring.
10 -
1 tsp white distilled vinegar.
11 -
1 tsp vanilla extract.
12 -
1 tsp (or more) purple food coloring.
13 -
1 pound cream cheese, softened.
14 -
2 sticks unsalted butter, at room temperature.
15 -
1 tsp vanilla extract.
16 -
4 cups sifted confectioners’ sugar.
Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 -
In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
04 -
Gradually mix dry ingredients into the wet mixture until the batter is smooth.
05 -
Divide the batter evenly between the prepared pans.
06 -
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
07 -
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 -
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, beating until fluffy.
09 -
Frost the cake layers and assemble the cake.
Notes:
01 -
Adjust the purple food coloring to your desired hue.
02 -
Ensure cream cheese and butter are at room temperature for smooth frosting.
03 -
Consider using cake flour for an even softer texture.