Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed strong coffee, cooled
- 1 tablespoon white vinegar
- Purple food coloring (gel preferred)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, coffee, and vinegar. Add a few drops of purple food coloring, starting with less than you think you need; you can always add more. Mix until the desired shade of purple is achieved.
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix. The batter will be thin.
- Step 4: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Step 6: Once the cakes are completely cool, frost with your favorite purple buttercream frosting. Decorate as desired.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey experience, gently reheat individual slices in the microwave for 10-15 seconds.
- Serve this show-stopping cake with fresh berries and a dollop of whipped cream for an elegant and delicious finish.
- To achieve a vibrant purple hue, use gel food coloring instead of liquid; a little goes a long way, so add it gradually.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American