Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until smooth.

Add the purple food coloring gradually until you achieve your desired shade.

Stir in the vinegar at the end and gently mix.

Step 2: Bake the Layers

Divide the batter evenly between the three cake pans.

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Filling

If using whipped cream filling:

Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

If using cream cheese filling:

Beat cream cheese until smooth, add powdered sugar, then slowly mix in heavy cream and whip until fluffy.

Step 4: Make the Buttercream Frosting

Beat the softened butter until creamy.

Gradually add powdered sugar, mixing well. Add heavy cream and vanilla. Beat until smooth and fluffy.

Add purple food coloring until you reach a rich velvet purple tone.

Step 5: Assemble the Cake

Place the first cake layer on a cake board or plate.

Spread an even layer of filling.

Add the second layer and repeat.

Place the final layer on top.

Frost the entire cake with purple buttercream, smoothing the sides evenly.

Decorate with piped swirls, chocolate shavings, or a purple drizzle if desired.