Directions
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Preheat your oven to 170°C (340°F). Grease two 20–22 cm (8–9 inch) cake pans or line them with parchment paper for an easy release. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This combination forms the base that will make your cake come alive with flavor.
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In a separate bowl, whisk the eggs, buttermilk, vegetable oil, melted butter, lemon juice or vinegar, and vanilla extract until everything is well blended. Pour the wet ingredients into the dry mixture, and stir gently just until combined. The batter might appear slightly lumpy; that’s perfectly fine! Add in 2–3 teaspoons of purple gel food coloring and mix until the color is uniformly distributed throughout the batter.
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Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool completely in the pans for 10-15 minutes. If necessary, level the tops of the cakes by trimming them with a serrated knife for a smooth assembly.
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While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter for about 2 minutes until light and fluffy. Then, add the cold cream cheese and beat until combined. Gradually add the sifted powdered sugar, followed by the vanilla extract. Beat the mixture until smooth and creamy. If the frosting is too soft to spread, pop it in the refrigerator for about 20 minutes to firm it up.
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Once the cakes are completely cool, it’s time to assemble. Place the first layer on a serving plate and spread a generous layer of frosting on top. This is where the tremendous creaminess of your frosting really shines! Carefully place the second cake layer on top and cover the entire cake with a thin layer of the remaining frosting for a beautiful finish.
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