Purple Velvet Cake Frosting
Ingredients:
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract
• 1 tsp purple food coloring
• 1 lb cream cheese, softened
• 2 sticks unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups sifted confectioners’ sugar
Instructions:
• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium-sized bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
• In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth and well combined.
• Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth and well incorporated.
• Divide the batter evenly between the prepared cake pans and bake 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 before transferring them to a wire rack to cool completely.
• Beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar and continue to beat until the frosting is light and fluffy.
• Frost each layer of the cooled cake with the cream cheese frosting and stack them. Finish frosting the entire cake.