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A beautiful two-layer purple velvet cake with a fine crumb and vibrant color.

Purple Velvet Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 480 kcal

Ingredients
  

  • 2.5 cups all -purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon unsweetened cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk , room temperature
  • 2 large eggs , room temperature
  • 1 tablespoon purple gel food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or parchment paper.
  • In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder to ensure uniform distribution of leavening agents.
  • In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until fully emulsified.
  • Slowly incorporate the dry ingredients into the wet mixture using a whisk or stand mixer on low speed until the batter is smooth and no streaks of flour remain.
  • Divide the batter equally between the two prepared cake pans, smoothing the tops with an offset spatula.
  • Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the layers comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely to room temperature before frosting.