Delicious violet cake

1 1/2 cups granulated sugar

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cocoa powder

1 teaspoon salt

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 tablespoons purple food coloring

2 large eggs, room temperature

1 teaspoon white vinegar

1 teaspoon vanilla extract

8 oz cream cheese, softened

4 cups powdered sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl, mix together vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

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

In a large bowl, beat together cream cheese and butter until smooth and creamy.

Gradually add powdered sugar and vanilla extract, beating until frosting is smooth and spreadable.