Step by Step Guide: Smooth and Creamy Purple Velvet

Yesterday my co-workers surprised me with a nice lunch. The highlight of the lunch had to be the stunning and delicious purple velvet cake they brought out for dessert. I loved it so much that I went on an online hunt for the recipe and I wanted to share it with all of you.

Purple Velvet Cake

2 1/2 c   cake flour

1 1/2 c   sugar

1 tsp unsweetened baking cocoa

1 tsp salt

1 tsp baking soda

2 eggs

1 c buttermilk, room temperature

2 Tbsp or 15 drops of purple food coloring

1 tsp white vinegar

1 tsp vanilla extract

Frosting

1 8 oz package cream cheese, room temperature

1/2 c butter or margarine, room temperature

1 lb confectioners' sugar

1 tsp vanilla extract

1.       Grease the bottom and sides of three, 8-inch round cake pans. Mix together the dry ingredients with wire whisk until well combined. In a separate bowl, combine all wet ingredients. (Note: 10 drops of blue and 15 drops of pink for a dark purple, or 24 drops of red and 16 drops of blue for a medium purple.)

2.       Gradually add wet ingredients into the dry ingredients, stir until well combined. Pour into greased and floured round cake pans. Bake for 20 to 25 minutes until toothpick inserted near the center comes out clean. Let it cool for 15 minutes and remove from pans on wire rack to allow cool completely.

3.       Cream together the cream cheese and butter. Add the confectioners' sugar and vanilla. Beat until smooth and creamy. Spread between layers and over top and sides of a cake.