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Vibrant Velvet Cake

Vibrant Velvet Cake

Discover the magic of a Vibrant Velvet Cake with deep purple hues and a velvety texture perfect for any celebration Treat your guests to this stunning and easy-to-make dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk (room temp)
  • 2 large eggs (room temp)
  • 2 tbsp purple gel food coloring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls (large and medium)
  • Whisk and spatula
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Wire cooling racks
  • Offset spatula for frosting

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans with butter and flour.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and mix on low speed until just combined, avoiding overmixing.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
  6. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Make frosting by beating butter and cream cheese until smooth, then gradually add powdered sugar and vanilla extract.
  8. Assemble the cake by frosting the top of one layer, placing the second layer on top, then applying a crumb coat and chilling for 15 minutes before finishing the frosting and decorating.

Nutrition

Calories: 400kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for best results. If buttermilk is not available, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes as a substitute. Keep your cake refrigerated due to the cream cheese frosting. It can stay fresh for 4-5 days in the fridge. For perfect color, opt for gel food coloring instead of liquid; the color deepens as it bakes.
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