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Ingredients:
Pink Velvet Cake:
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
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
Purple Vanilla Buttercream:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream
Purple food coloring
Directions:
Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
In another large bowl, beat the eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
For the buttercream, beat the butter in a large mixing bowl until creamy. Gradually add the powdered sugar, 1 cup at a time, beating until well combined. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
Add purple food coloring, a few drops at a time, until the desired shade is reached.
Once the cakes are completely cool, frost with the purple vanilla buttercream.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes (including cooling) | Kcal: 450 kcal | Servings: 12 servings
