Ultimate Purple Velvet Cake
Learn to make a beautiful Purple Velvet Cake for your next gathering. This moist, vibrant dessert is made with buttermilk and perfect for sharing.
Equipment
- mixing bowl
- electric mixer
- oven
- 9-inch round cake pans
- whisk
- measuring cups
- measuring spoons
- knife
- wire rack
- small dish
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened at room temperature
- 1 cup buttermilk at room temperature
- 4 large eggs at room temperature
- 0.5 cup vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 2 tablespoons purple gel food coloring
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Thoroughly grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar for 3-4 minutes, until the mixture is light, pale, and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vegetable oil, buttermilk, vanilla extract, and purple gel food coloring until the batter is a uniform, vibrant purple color.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear and the batter is smooth.
- In a small dish, stir together the teaspoon of baking soda and teaspoon of white vinegar; it will fizz immediately. Quickly fold this fizzy mixture into the cake batter until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cakes onto the rack to cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for best results. Let cakes cool completely before frosting.