Purple Velvet Cake Recipe: A Vibrant Twist on a Classic

Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Ingredients:
   • In a large mixing bowl, combine the sugar and vegetable oil. Mix until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add Food Coloring:
   • Add the purple gel food coloring to the wet mixture. Start with 1 tablespoon and add more as needed until you achieve your desired shade of purple.
5. Incorporate Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.
6. Add Vinegar:
   • Stir in the white vinegar, mixing until the batter is smooth and evenly colored.

Step 2: Bake the Cake

7. Divide and Bake:
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should spring back when lightly touched.
9. Cool:
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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