Purple Velvet Cake Frosting (Print Version)
# Ingredients:
→ Cake
01 -
2 ½ cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
1 tsp baking soda
04 -
1 tsp salt
05 -
1 tsp cocoa powder
06 -
1 ½ cups vegetable oil
07 -
1 cup buttermilk, room temperature
08 -
2 large eggs, room temperature
09 -
2 tbsp red food coloring
10 -
1 tsp white distilled vinegar
11 -
1 tsp vanilla extract
12 -
1 tsp purple food coloring
→ Cream Cheese Frosting
13 -
1 lb cream cheese, softened
14 -
2 sticks unsalted butter, softened
15 -
1 tsp vanilla extract
16 -
4 cups sifted confectioners' sugar
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
In a medium-sized bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
03 -
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth and well combined.
04 -
Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth and well incorporated.
05 -
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
06 -
Beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar and continue to beat until the frosting is light and fluffy.
07 -
Frost each layer of the cooled cake with the cream cheese frosting and stack them. Finish frosting the entire cake.