Purple Velvet Dream Cake: A Vibrant, Creamy Delight That’s Pure Magic
Ingredients
Here’s everything I use, measured out with love:
- For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp purple food coloring
- For the Frosting:
- 1 lb cream cheese, softened
- 2 sticks unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
I line it all up on my counter, and it’s like a purple velvet treasure trove. This makes a stunning two-layer 9-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to vibrant bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing purple coloring mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get colorful—crank your oven to 350°F and feel the kitchen hum with promise. Grease two 9-inch cake pans with butter, dust with flour (I love that slick prep!). Take a sec to breathe—this is gonna be a purple wonder, and you’re already on your way.
Step 2: Sift the Dry Mix
In a big bowl, sift 2½ cups all-purpose flour, 1½ cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder—give it a good stir (I love that powdery cloud!). This is the fluffy foundation—set it aside (my kitchen’s buzzing with excitement!).
Step 3: Whisk the Wet Goods
In another bowl, whisk 1½ cups vegetable oil, 1 cup room-temp buttermilk, 2 large room-temp eggs, 2 tbsp red food coloring, 1 tsp white vinegar, 1 tsp vanilla extract, and 1 tsp purple food coloring—mix ‘til smooth (I grin at that vibrant purple swirl!). Keep going ‘til it’s bright and creamy (my heart’s racing with purple joy!).
Step 4: Combine the Batter
Pour the wet mix into the dry—stir with a spatula or mixer ‘til just smooth (I feel pro blending it in!). Don’t overmix—divide evenly between your pans (I’m drooling at that purple batter!). Smooth the tops—I love that even spread!
Step 5: Bake the Layers
Bake for 25-30 minutes—check ‘til a toothpick comes out clean (I watch with glee as they puff up purple!). Cool in pans 10 minutes—turn onto racks and let cool completely (that cocoa scent’s got me hooked!).
Step 6: Whip the Frosting
Beat 1 lb softened cream cheese, 2 sticks room-temp unsalted butter, and 1 tsp vanilla extract ‘til fluffy—gradually add 4 cups sifted confectioners’ sugar (I love that creamy start!). Keep beating ‘til light and spreadable (I sneak a taste—it’s frosting bliss!).
Step 7: Assemble and Frost
Place one cooled layer on a plate—spread a thick layer of frosting, stack the second layer, and frost the top and sides (I feel like an artist with that creamy swirl!). Smooth it out or swirl it up—slice and serve (that first bite’s pure purple magic, and you made it happen!). Store in the fridge—I sneak bites ‘til it’s gone!