Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, 1 1/2 cups sugar, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, cocoa powder, purple food coloring, vanilla extract, and vinegar until smooth.
- Finish Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Bake Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting Base: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until combined.
- Finish Frosting: Add the 1 teaspoon vanilla extract and 2 tablespoons of heavy cream. Beat until the frosting is light and fluffy. Add more cream as needed for a thinner consistency.
- Assemble: Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Serve: Serve immediately or refrigerate until ready to serve.
Notes
Richer Flavor: Consider adding a teaspoon of almond extract to the frosting for a subtle flavor enhancement.
Color Swap: You can substitute the purple food coloring with red or blue for a different color effect (e.g., traditional red velvet).
Decoration: For a fun twist, add sprinkles or edible glitter on top of the frosting for decoration.
Room Temperature: Ensure your buttermilk and eggs are at room temperature for the best cake texture.
Buttermilk Substitute: If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes.