Purple Velvet Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2½ cups all-purpose flour
02 -
1½ cups granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1 teaspoon cocoa powder
→ Wet Ingredients
06 -
1½ cups vegetable oil
07 -
1 cup buttermilk, room temperature
08 -
2 large eggs, room temperature
09 -
2 tablespoons red food coloring
10 -
1 teaspoon white vinegar
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon purple food coloring
→ Frosting Ingredients
13 -
1 pound cream cheese, softened
14 -
2 sticks unsalted butter, room temperature
15 -
4 cups confectioners' sugar, sifted
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
02 -
Sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder into a large mixing bowl.
03 -
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food colorings, white vinegar, and vanilla extract until well-blended.
04 -
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Avoid overmixing.
05 -
Divide the batter evenly between the prepared cake pans.
06 -
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
07 -
In a large bowl, beat the cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the sifted confectioners' sugar and beat until the frosting is light and fluffy.
# Notes:
01 -
Adjust the amount of purple food coloring to achieve your desired shade.
02 -
Ensure all ingredients are at room temperature for better mixing and texture.
03 -
Cake flour can be used as an alternative to all-purpose flour for a softer texture.