Vibrant purple layered cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2½ cups all-purpose flour
02 -
1½ cups granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1 teaspoon cocoa powder
06 -
1½ cups vegetable oil
07 -
1 cup buttermilk, room temperature
08 -
2 large eggs, room temperature
09 -
2 tablespoons red food coloring
10 -
1 teaspoon purple food coloring
11 -
1 teaspoon white vinegar
12 -
1 teaspoon vanilla extract
→ For the Cream Cheese Frosting
13 -
1 pound cream cheese, softened
14 -
2 sticks unsalted butter, room temperature
15 -
4 cups confectioners' sugar, sifted
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
02 -
Sift together flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
03 -
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food colorings, vinegar, and vanilla extract until well combined.
04 -
Gradually mix the wet ingredients into the dry ingredients until smooth. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
05 -
Allow the cakes to cool in the pans for about 10 minutes, then remove from pans and cool completely on a wire rack.
06 -
In a large bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add the confectioners' sugar and beat until light and fluffy.
07 -
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
# Notes:
01 -
Adjust the amount of purple food coloring as desired to achieve your preferred shade of purple.
02 -
Ensure all ingredients like eggs and buttermilk are at room temperature for the best results.
03 -
You can substitute cake flour for all-purpose flour for a softer texture.