Ingredients:

  • 315g all-purpose flour
  • 250g granulated cane sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 240ml buttermilk, room temperature
  • 180ml vegetable oil
  • 60g unsweetened applesauce
  • 2 large eggs, room temperature
  • 1 tsp distilled white vinegar
  • 2 tsp vanilla bean paste
  • 1.5 tsp purple gel food coloring
  • 450g reduced-fat cream cheese, softened
  • 115g unsalted butter, softened
  • 240g powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, granulated cane sugar, cocoa powder, baking soda, and salt. Whisk to ensure even distribution.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, unsweetened applesauce, eggs, distilled white vinegar, vanilla bean paste, and purple gel food coloring until the color is uniform.
  4. Gradually add the wet ingredients to the dry ingredients. Use a silicone spatula to fold the mixture together until just combined; do not overmix to preserve the velvet texture.
  5. Divide the batter equally between the two prepared cake pans. Tap the pans on the counter to release any large air bubbles.
  6. Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, vanilla extract, and a pinch of sea salt, beating until light and fluffy.
  8. Once cakes are entirely cool, frost the top of one layer, stack the second layer on top, and cover the exterior with the remaining cream cheese frosting.