Ingredients:

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Cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons (or more) purple food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract

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Frosting:

1 cup unsalted butter, softened

8 oz cream cheese, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

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Decorations and Additional Elements:

Edible gold leaf (optional)

Purple sprinkles or edible glitter

Fresh berries for garnish

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Instructions:

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

2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. In a separate bowl, mix the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until smooth and well blended.

5. Divide the batter evenly between the prepared pans.

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

7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Making the Frosting: Beat the butter and cream cheese together until smooth and creamy.

9. Gradually add the powdered sugar, 1 cup at a time, beating on low until combined, then on high until fluffy.

10. Stir in the vanilla extract

11. Once the cakes are completely cool, place one layer on your serving plate and spread a layer of frosting on top.

12. Place the second layer on top of the first, then frost the top and sides of the cake with the remaining frosting.

13. Decorate with purple sprinkles, edible glitter, and fresh berries as desired. For an extra touch of elegance, apply edible gold leaf to the sides or top of the cake.