Purple Velvet Cake

•  2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons (1 oz.) purple food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream cheese frosting (store-bought or homemade)

1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans and line the bottoms with parchment paper circles.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. Mix well until everything is thoroughly combined.
4. Slowly add the wet ingredients to the dry ingredients, mixing on a low speed until the batter is smooth and completely combined.
5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
6. Bake for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in their pans for a few minutes, then remove them from the pans and transfer to a wire rack to cool completely.
8. Once the cakes have cooled, frost with your favorite cream cheese frosting and, if desired, decorate with purple sprinkles or edible flowers for an added touch.

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