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

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In another bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Gradually add the buttermilk and vanilla extract, mixing until smooth.

Add the dry ingredients in batches, mixing until just combined.

Stir in the purple food coloring until you achieve the desired shade.

Divide the batter evenly between the prepared cake pans. Bake 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 to a wire rack to cool completely.

Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, and beat until fluffy.

Stir in the vanilla extract. Add milk if needed for a smoother consistency.

Once the cakes have cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake.

Optionally, decorate with edible flowers, sprinkles, or any decorations of your choice. Serve and enjoy your stunning purple velvet cake!