Purple Velvet Cake
Indulge in the delightful and vibrant Purple Velvet Cake, a moist and tender dessert enhanced with creamy frosting and a whimsical hue.
Servings: 12 servings
Calories: 450kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour A soft, pillowy base that gives the cake an inviting structure.
- 1 1/2 cups granulated sugar Sweet grainy bursts that create a tender crumb while balancing the cake's flavors.
- 1 teaspoon baking soda The magical leavening agent that promises a light and airy texture.
- 1 teaspoon salt Just a hint of salt elevates the sweetness, enhancing the cake's overall profile.
- 1 teaspoon cocoa powder Adds subtle chocolate notes that deepen the flavor without overpowering the cake.
- 1 1/2 cups vegetable oil This is the secret to a moist and rich cake, making each slice melt in your mouth.
- 1 cup buttermilk (room temperature) Its tangy essence keeps the cake tender and enhances its flavor.
- 2 large eggs (room temperature) Their golden power aids in binding while promoting a fluffy texture.
- 2 tablespoons purple food coloring This enchanting addition transforms the cake into a showstopper.
- 1 teaspoon vanilla extract This aromatic essence brings warmth and depth to the dessert.
- 1 teaspoon white vinegar A splash that reacts with the baking soda for a super soft cake.
- 1/2 cup brewed coffee (cooled) This deep and rich liquid complements the cocoa, enhancing the overall flavor.
Frosting Ingredients
- 16 oz cream cheese (softened) The base of the rich frosting that adds tanginess and creaminess.
- 1 cup unsalted butter (softened) Butter adds richness and a luscious mouthfeel to the frosting.
- 4 cups powdered sugar Sweet and fluffy; this is the crowning glory that makes the frosting irresistible.
- 1 teaspoon vanilla extract Reinforcing the cake's appeal with another layer of aromatic bliss.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine vegetable oil, buttermilk, eggs, purple food coloring, vanilla extract, and white vinegar. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, folding gently until combined. Stir in brewed coffee.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, beat cooled cream cheese and butter until smooth. Gradually add powdered sugar and remaining vanilla extract.
- Place one layer of cooled cake on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
- Decorate to your liking and chill for at least 1 hour before serving.
Notes
Use room temperature ingredients for the best texture. Let cakes cool completely before frosting.