Description
This cake is moist and tender, with a hint of cocoa and a tangy frosting. It’s great for celebrations or themed parties. It’s also easy to make, perfect for when you want a show-stopping cake without the hassle.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (or cake flour substitute)
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 tbsp unsweetened cocoa powder (optional)
- 1 cup unsalted butter, softened (or 3/4 cup vegetable oil)
- 2 large eggs, room temperature
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 tsp vanilla extract
- 1-2 tbsp purple gel food coloring (or 2-3 tbsp ube powder)
- 1 tbsp white vinegar (optional)
For frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tsp vanilla
- 1-2 tbsp heavy cream (if needed)
Instructions
- Preheat oven to 350°F and prepare two 8-inch pans with parchment and grease.
- Whisk flour, sugar, baking soda, baking powder, salt, and cocoa in a bowl.
- Beat butter and sugar until fluffy; add eggs one at a time and mix.
- Stir in vanilla, buttermilk, purple coloring, and vinegar until smooth.
- Fold wet ingredients into dry until just combined; divide batter between pans.
- Bake 25–30 minutes or until a toothpick comes out clean; cool on a rack.
- Beat cream cheese and butter until smooth; add powdered sugar and vanilla.
- Adjust frosting with heavy cream if needed and chill briefly if too soft.
- Assemble cakes and frost; chill to set the frosting before serving.
Notes
- Use gel food coloring for the brightest purple.
- Do not overmix the batter.
- Cool cakes completely before frosting.
- Chill frosting briefly if it feels too soft.
Nutrition
- Calories: 420
- Sugar: 39g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg