Lavish Purple Velvet Cake with Silky Cream Cheese Frosting
Ingredients
For the Cake:
All-Purpose Flour: 2 and 1/2 cups
Granulated Sugar: 1 and 1/2 cups
Baking Soda: 1 tsp
Salt: 1 tsp
Cocoa Powder: 1 tsp
Vegetable Oil: 1 and 1/2 cups
Buttermilk: 1 cup, at room temperature
Eggs: 2 large, at room temperature
Red Food Coloring: 2 tbsp
White Distilled Vinegar: 1 tsp
Vanilla Extract: 1 tsp
Purple Food Coloring: 1 tsp (or more, as needed for color)
For the Cream Cheese Frosting:
Cream Cheese: 1 pound, softened
Unsalted Butter: 2 sticks, at room temperature
Vanilla Extract: 1 tsp
Confectioners’ Sugar: 4 cups, sifted
Directions
Prepare the Cake Pans:
Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Combine Wet Ingredients:
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla extract until smooth.
Make the Batter:
Gradually mix the dry ingredients into the wet mixture, stirring until the batter is smooth.
Bake the Cake:
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes.
Then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the cream cheese, butter, and vanilla extract until smooth.
Gradually add the confectioners’ sugar, beating until the frosting is fluffy.
Assemble the Cake:
Frost the first layer, add the second layer on top, and then frost the outside of the cake.
Decorate with additional purple sprinkles or edible pearls to match the cake in the picture.
Additional Notes
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes, plus cooling
Calories: 640 kcal per serving
Servings: 12 servings
Lavish Purple Velvet Cake with Silky Cream Cheese Frosting
