Purple Velvet Cake (Print Version)

# Ingredients:

01 - 1 pound of cream cheese, brought to room temperature.
02 - 1½ cups plain vegetable oil.
03 - 1 cup of room temp buttermilk.
04 - 2 large eggs, also at room temp.
05 - 1 teaspoon vanilla extract.
06 - 2 tablespoons of red food dye.
07 - 1 teaspoon purple food dye.
08 - 1 teaspoon of vinegar (white type).
09 - 1 teaspoon baking soda.
10 - 1 teaspoon salt.
11 - 1½ cups of white sugar.
12 - 2½ cups regular flour for baking.
13 - 1 teaspoon cocoa powder.
14 - 4 cups powdered sugar (sifted).
15 - 2 sticks of soft unsalted butter.

# Instructions:

01 - Warm up your oven to 350°F. Dust pans with grease and flour, then set aside.
02 - Stir your flour, sugar, salt, cocoa, and soda together after sifting.
03 - In a bowl, mix together eggs, buttermilk, oil, both colors, vinegar, and vanilla.
04 - Pour the wet mix into the dry one. Blend till even and pour into pans.
05 - Let it cook for about 25-30 minutes. Cool in pans first, then fully on racks.
06 - Whip butter and cream cheese until light. Slowly add sugar and vanilla to fluff.

# Notes:

01 - Tweak the purple color strength until you like it.
02 - Make sure all your ingredients aren't cold; warm them up a bit first.
03 - Switch to cake flour if you'd prefer a gentler crumb.

Back