My mother took one bite and rushed over to me, seeking the recipe

Purple velvet cake is not just a treat for the taste buds but also a feast for the eyes! This unique twist on the classic red velvet brings a vibrant color and a bit of fun to any gathering. With its perfect blend of cocoa and buttermilk, topped with a creamy and tangy cream cheese frosting, this cake is ideal for birthdays, celebrations, or whenever you want to impress your guests with something a little different. I love making this cake for family gatherings; it always makes people smile and ask for the recipe!

Purple velvet cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of sophistication, you can serve it with fresh berries or a berry compote on the side. A hot cup of coffee or a glass of milk rounds out the dessert perfectly, making it a delightful end to any meal.

Servings: 12 servings

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 tablespoons (1 ounce) purple gel food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine the flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, whisk together the eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and white vinegar until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until combined.

Once the cakes are completely cooled, frost the top of one layer, then place the second layer on top and frost the top and sides of the cake.

Decorate as desired, slice, and serve. Enjoy your delightful purple velvet cake!

For a lighter treat, you can use light cream cheese in the frosting. If you prefer cupcakes, simply divide the batter into a muffin tin and bake for about 18-20 minutes. To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. And if purple isn’t your color, feel free to experiment with other gel food colors!