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Vibrant Purple Velvet Cake with Cream Cheese Frosting

Bake a stunning Purple Velvet Cake! This fun twist on a classic features a moist, tender crumb with a unique purple hue and tangy cream cheese frosting.

Ingredients

Scale

Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil (Note: This is a high amount, typical of some velvet cake recipes for extreme moisture)
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (adjust quantity/omit based on desired purple)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon purple food coloring (adjust quantity based on desired shade)

Cream Cheese Frosting:

  • 1 pound (2 blocks, 16 oz total) cream cheese, softened
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar, sifted

Instructions

1. Prepare Oven and Pans (Step 01):

  • Preheat oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans. Lining the bottoms with parchment paper is also recommended.

2. Mix Dry Cake Ingredients (Step 02):

  • In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Whisk briefly to combine.

3. Mix Wet Cake Ingredients (Step 03):

  • In a separate medium bowl, whisk together the vegetable oil, room temperature buttermilk, room temperature eggs, red food coloring (if using), purple food coloring, white vinegar, and vanilla extract until well combined and the color is uniform.

4. Combine Batter (Step 04):

  • Pour the wet ingredients into the bowl containing the dry ingredients.
  • Mix with an electric mixer on low to medium speed (or whisk by hand) just until the batter is smooth and combined. Scrape down the sides and bottom of the bowl to ensure no dry streaks remain. Do not overmix.
  • Divide the batter evenly between the two prepared pans.

5. Bake the Cakes (Step 05):

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans on wire racks for 10 minutes.
  • Carefully invert the cakes onto the wire racks, peel off parchment if used, and let cool completely.

6. Make the Cream Cheese Frosting (Step 06):

  • Ensure cream cheese and butter are properly softened to room temperature.
  • In a large bowl using an electric mixer (stand or handheld), beat the softened cream cheese, softened butter, and vanilla extract together on medium-high speed until light and fluffy and completely smooth.
  • Reduce the speed to low. Gradually add the sifted confectioners’ sugar, about one cup at a time, mixing until incorporated after each addition.
  • Once all the sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is very light and fluffy. Scrape down the bowl as needed.

7. Assemble and Frost the Cake:

  • Ensure cake layers are completely cool. If desired, level the tops with a serrated knife.
  • Place the first cake layer on your serving platter or cake stand.
  • Spread a generous layer of the cream cheese frosting over the top.
  • Place the second cake layer on top.
  • Frost the top and sides of the cake smoothly or decoratively with the remaining frosting using an offset spatula.

8. Chill (Recommended):

  • Refrigerate the frosted cake for at least 30-60 minutes to allow the frosting to set slightly before slicing and serving.

Find it online: https://www.eatswithsoul.com/vibrant-purple-velvet-cake-with-cream-cheese-frosting/