Ingredients
Equipment
Method
Step 1: Prepare The Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Mix The Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
Step 3: Mix The Wet Ingredients
- In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vinegar, and vanilla extract. Add red food colouring and enough purple food colouring to achieve a deep violet shade.
Step 4: Combine Batter
- Gradually add the wet mixture into the dry ingredients, mixing just until smooth. Avoid over-mixing.
Step 5: Bake The Cake
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make The Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy. Add vanilla extract, then gradually beat in the sifted confectioners’ sugar until fully combined and fluffy.
Step 7: Assemble And Frost
- Once cakes are fully cooled, place one layer on a serving plate. Spread frosting evenly on top. Add the second layer and cover the entire cake with the remaining frosting. Smooth the top and sides.
Notes
I prefer gel coloring since it provides a richer color without adding too much liquid to the batter. Feel free to adjust the amount for a deeper or lighter purple.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.