Description
Indulge in the delightful experience of Purple Velvet Cake, a vibrant twist on the classic dessert that combines moist layers with rich cream cheese frosting. Perfect for any celebration, this cake stands out with its stunning purple hue and deliciously tender texture. Whether for a birthday party, Valentine’s Day, or a brunch gathering, this eye-catching dessert will surely impress your guests. With easy-to-follow instructions and simple ingredients, even novice bakers can create this masterpiece.
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)
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon (or more, as needed) purple food coloring
- 1 pound cream cheese, softened
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth. Gradually add dry ingredients until fully combined.
- Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool cakes for 10 minutes in pans before transferring to wire racks to cool completely.
- For the frosting: Beat cream cheese and butter until creamy; gradually add sugar until fluffy.
- Frost cooled cakes as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 390
- Sugar: 31g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg