Purple Velvet Cake Recipe: A Vibrant Twist on a Classic (Page 2 ) | June 25, 2024

Annonce:

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.
Mix Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
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.
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.
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.
Add Vinegar:
- Stir in the white vinegar, mixing until the batter is smooth and evenly colored.

Divide and Bake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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.
Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.