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Purple Velvet Cake: The Ultimate Amazing Recipe for Celebrations

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Purple Velvet Cake is a vibrant twist on the classic red velvet cake, made with rich, moist cake layers, a creamy cream cheese frosting, and a stunning purple hue. It’s perfect for any celebration, adding a fun and delicious touch to your dessert table.

Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup vegetable oil

1 cup buttermilk

3 large eggs

2 tablespoons purple food coloring

1 tablespoon cocoa powder

1 tablespoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 tablespoon vanilla extract

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Milk (if needed, to adjust frosting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
  3. In another bowl, whisk together the sugar, vegetable oil, buttermilk, eggs, vanilla extract, and purple food coloring until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients, stirring until well combined.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 20 minutes, then transfer to wire racks to cool completely.
  8. To make the frosting, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk as needed to reach the desired consistency.
  9. Once the cakes are completely cooled, place one layer on a serving platter and spread frosting on top. Add the second layer and frost the top and sides of the entire cake.
  10. Decorate as desired and serve immediately.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate if the weather is warm.

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

This cake freezes well! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/purple-velvet-cake/