Purple Velvet Cake recipe using

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Dry Ingredients:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tbsp unsweetened cocoa powder

Wet Ingredients:

1 ½ cups vegetable oil

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, sit 5 min)

2 large eggs

1 tsp vanilla extract

1 tsp white vinegar

Purple gel food coloring (start with 1 tsp, adjust for richness)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened

½ cup (1 stick) unsalted butter, softened

3–4 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.

2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.

3. Mix wet ingredients: In a separate large bowl, whisk oil, buttermilk, eggs, vanilla, vinegar, and purple food coloring until well combined.

4. Combine the wet and dry ingredients and mix until smooth (don’t overmix).

5. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and salt. Beat until smooth and creamy.

7. Frost and assemble: Once cakes are completely cool, frost the top of one layer, stack the second, and frost the whole cake. Chill 20 minutes before slicing.