Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 2 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Step 3: In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Step 4: Add purple food coloring gel to the batter and stir until desired color is achieved.
- Step 5: Divide batter evenly between prepared cake pans.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Frost with your favorite frosting.
Notes
- To keep your Purple Velvet Cake moist and delicious, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, gently reheat individual slices in the microwave for 15-20 seconds before serving.
- Elevate the celebration by serving your Purple Velvet Cake with a dollop of whipped cream and a scattering of fresh berries for a pop of color and flavor.
- Chef's tip: Be gentle when mixing the wet and dry ingredients; overmixing develops gluten, resulting in a tougher cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American