Description
A delightful purple velvet cake topped with creamy vanilla frosting, perfect for any occasion.
Ingredients
Scale
- 3 cups fine flour
- 1 cup granulated sugar
- 1⅓ cups buttermilk, at room temperature
- ½ cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 heaping tablespoons unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- A dash of purple liquid food coloring
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 8 ounces unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour and cocoa powder in a medium bowl. Set aside.
- Beat the butter and sugar together in a large mixing bowl until fluffy.
- Add the eggs, one at a time, mixing in the vanilla extract.
- Gradually add the flour mixture alternately with the buttermilk until just combined.
- Add the purple food coloring and mix gently.
- Combine baking soda and vinegar in a small bowl, then fold into the batter.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Allow the cakes to cool for 10 minutes before transferring to a wire rack.
- Beat cream cheese and butter together until smooth; gradually add powdered sugar and vanilla until creamy.
- Frost the cooled cakes with the cream cheese frosting.
Notes
Serve with vanilla ice cream or fresh berries. The cake can be made a day in advance for ease.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg