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Ingredients:
β’ 2 1/2 cups all-purpose flour
β’ 1 1/2 cups granulated sugar
β’ 1 cup buttermilk
β’ 1/2 cup unsalted butter, softened
β’ 2 large eggs
β’ 2 tablespoons cocoa powder
β’ 1 teaspoon vanilla extract
β’ Purple food coloring
β’ 1 teaspoon baking soda
β’ 1 teaspoon vinegar
β’ 8 oz cream cheese, softened
β’ 1/2 cup unsalted butter, softened (for frosting)
β’ 2 cups powdered sugar (for frosting)
β’ 1 teaspoon vanilla extract (for frosting)
Instructions:
1. Preheat Oven: Preheat oven to 350Β°F (175Β°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together flour and cocoa powder.
3. Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Add Wet Ingredients: Mix in buttermilk, food coloring, and vanilla extract. Gradually add the flour mixture, mixing until just combined.
5. Add Baking Soda and Vinegar: Stir in baking soda and vinegar. Divide batter between the prepared pans.
6. Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
7. Make Frosting: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until fluffy.
8. Assemble: Frost the cooled cakes with the cream cheese frosting. Decorate with piped buttercream flowers and chocolate garnish if desired.
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