Purple Velvet Cake
A rich, moist, and vibrant purple-hued velvet cake with a subtle cocoa flavor and a velvety texture.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in red food coloring.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For an extra moist cake, ensure buttermilk is at room temperature. Adjust red food coloring for desired intensity.