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Purple Velvet Cake

Purple Velvet Cake is a stunning twist on the classic red velvet, offering a vibrant and eye-catching dessert that’s perfect for special occasions.
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Ingredients
  

  • For the Cake:
  • - 2 ½ cups all-purpose flour
  • - 2 tablespoons unsweetened cocoa powder
  • - 1 teaspoon baking soda
  • - ½ teaspoon salt
  • - 1 ½ cups granulated sugar
  • - 1 cup unsalted butter softened
  • - 2 large eggs at room temperature
  • - 1 cup buttermilk at room temperature
  • - 2 teaspoons vanilla extract
  • - 1 teaspoon white vinegar
  • - Purple gel food coloring adjust to achieve desired color
  • - ½ cup sour cream
  • #### For the Cream Cheese Frosting:
  • - 16 oz cream cheese softened
  • - ½ cup unsalted butter softened
  • - 4 cups powdered sugar sifted
  • - 2 teaspoons vanilla extract
  • - 1-2 tablespoons heavy cream optional, for desired consistency

Instructions
 

  • Preheat the Oven:**
  • - Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
  • **Prepare the Dry Ingredients:**
  • - In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  • **Make the Cake Batter:**
  • - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • - In a separate small bowl, mix the buttermilk, vinegar, and a few drops of purple gel food coloring until you achieve your desired shade of purple.
  • - Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
  • - Gently fold in the sour cream until the batter is smooth and well-mixed.
  • **Bake the Cakes:**
  • - Divide the batter evenly between the prepared cake pans.
  • - Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • - Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • **Prepare the Cream Cheese Frosting:**
  • - In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • - Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth.
  • - Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency.
  • **Assemble the Cake:**
  • - Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
  • - Spread a generous amount of cream cheese frosting over the top of the first layer.
  • - Place the second cake layer on top, and repeat the process. Finish with the third layer.
  • - Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out with a spatula or cake scraper.
  • **Serve:**
  • - Decorate the cake with sprinkles, edible glitter, or fresh berries, if desired.
  • - Slice and serve at room temperature.