Purple Velvet Cake with Cream Cheese Frosting
Creamy, vibrant, and delightfully moist, this Purple Velvet Cake with Cream Cheese Frosting is the kind of dessert that steals the show at every gathering.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Measured and leveled
- 1.5 cups Granulated sugar
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cocoa powder Sifted
Wet Ingredients
- 1.5 cups Vegetable oil
- 1 cup Buttermilk At room temperature
- 2 large Eggs At room temperature
- 2 tbsp Red food coloring
- 1 tsp White distilled vinegar
- 1 tsp Vanilla extract For the cake
- 1 tsp Purple food coloring Or more, as needed for color
Frosting Ingredients
- 1 lb Cream cheese Softened
- 2 sticks Unsalted butter At room temperature
- 1 tsp Vanilla extract For the frosting
- 4 cups Confectioners’ sugar Sifted for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out excess flour so the pans are evenly coated.
- In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Stir with a whisk to combine evenly.
- In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the confectioners’ sugar, beating until fluffy.
- Once cakes are cool, level the tops if necessary. Frost the top and sides of the cake evenly.
Notes
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving.