Purple Velvet Cake
A delightful twist on the classic red velvet cake, Purple Velvet Cake offers a vibrant color and rich chocolate flavor, perfect for any celebration.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
Coloring and Water
- 1 cup purple food coloring
- 1 cup hot water
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the purple food coloring and hot water until the batter is smooth.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure all ingredients, especially eggs and buttermilk, are at room temperature. Avoid overmixing the batter to maintain softness. Experiment with different frosting flavors and add edible glitter for decoration. Store in an airtight container at room temperature for up to three days.