A colorful twist on the classic red velvet cake, offering a rich, moist crumb and topped with creamy, smooth cream cheese frosting.

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 (1 oz) purple food coloring

1 teaspoon vinegar

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk together the eggs, vegetable oil, buttermilk, purple food coloring, vinegar, and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Divide the batter evenly between the two prepared pans.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
In a bowl, beat together the softened butter and cream cheese until creamy.
Gradually add the powdered sugar and vanilla extract, and continue to beat until the frosting is smooth and fluffy.
Place one layer of cake on a serving plate. Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top, and frost the entire cake with the remaining frosting.

Store leftover cake in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

If desired, freeze the cake for up to 2 months.

If making cupcakes, bake at 350°F for 18-20 minutes or until a toothpick comes out clean.

For a gluten-free version, substitute gluten-free all-purpose flour.