Vanilla-Purple Velvet Layer Cake – Bake from Scratch

Preheat oven to 350°F (180°C). Spray 2 tall-sided 8-inch spherical cake pans with baking spray wih flour.

For vanilla layer: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, separately, beating properly after every addition. Beat in vanilla bean paste.

In a medium bowl, whisk collectively flour, baking powder, and salt. With mixer on low pace, progressively add flour combination to butter combination alternately with milk, starting and ending with flour combination, beating simply till mixed after every addition. Pour batter right into a ready pan, smoothing high with an offset spatula.

For crimson velvet layer: Clear bowl of stand mixer and paddle attachment. Utilizing the paddle attachment, beat butter and sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, separately, beating properly after every addition. Beat in vanilla extract.

In a medium bowl, whisk collectively flour, cocoa, baking powder, and salt. With mixer on low pace, progressively add flour combination to butter combination alternately with milk, starting and ending with flour combination, beating simply till mixed after every addition. Beat in meals coloring. Pour batter into remaining ready pan, smoothing high with an offset spatula.

Bake till a wood decide inserted in heart comes out clear, 35 to 40 minutes. Let cool in pans for 10 minutes. Take away from pans, and let cool utterly on wire racks.

Trim cooled cake layers flat; minimize every layer in half horizontally. Place a crimson velvet cake layer on a cake plate. Brush with 2 tablespoons (36 grams) Vanilla Easy Syrup; unfold 1 cup (225 grams) Cream Cheese Frosting on high. Place a crimson vanilla cake layer on high of frosting, and brush with 2 tablespoons (36 grams) easy syrup; unfold 1 cup (225 grams) frosting on high. Repeat process with remaining crimson velvet layer. Prime with remaining vanilla layer and brush with remaining Vanilla Easy Syrup. Unfold a skinny layer of frosting on high and sides of cake to create a crumb coat. Refrigerate till crumb coat is ready, about 45 minutes. Cowl remaining frosting, and refrigerate till prepared to make use of.

Utilizing a spatula, fold remaining frosting till a spreadable consistency is reached. Reserve 3½ cups (788 grams) frosting. Unfold remaining frosting on high of cake, swirling as desired. Place reserved frosting in a big pastry bag fitted with a ½-inch open star piping tip (Ateco #824). Pipe 1¼-inch-wide ribbons in a zigzag movement up sides of cake. Refrigerate till able to serve.

In a medium saucepan, warmth sugar and ⅓ cup (80 grams) water over medium warmth, stirring often, simply till sugar dissolves. Stir in vanilla. Let cool utterly earlier than utilizing.

Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low pace till clean and creamy, about 1 minute. Add vanilla and salt, beating till mixed. Scale back mixer pace to low; progressively add confectioners’ sugar, beating till mixed. Improve mixer pace to medium, and beat till fluffy, about 1 minute.