Description
Purple velvet cake is a colorful twist on the classic red velvet, featuring a moist, tender crumb with subtle cocoa flavor and a striking purple hue. Topped with rich cream cheese frosting, this vibrant cake is perfect for birthdays, themed parties, or any celebration where you want to impress with both flavor and flair.
Ingredients
Scale
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 ½ cups vegetable oil
- 2 large eggs (room temperature)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Purple gel food coloring (as needed, approx. ¼ to ½ teaspoon)
For the cream cheese frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare pans and preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, white vinegar, and vanilla extract until smooth and well combined.
- Combine wet and dry: Gradually add the wet mixture into the dry ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Add purple coloring: Add purple gel food coloring a little at a time, approximately ¼ to ½ teaspoon, until a deep, vibrant purple color is achieved.
- Divide batter and bake: Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until incorporated. Mix in vanilla extract and a pinch of salt and continue beating until the frosting is light and fluffy.
- Assemble and frost: If desired, level the tops of the cakes. Place one cake layer on a serving plate, spread an even layer of frosting on top, then place the second layer over it. Frost the top and sides of the entire cake evenly.
- Decorate and serve: Decorate the cake as desired. Refrigerate the frosted cake to set, but bring it to room temperature before serving for the best texture and flavor.
Notes
- Use gel food coloring for the most vibrant hue without thinning the batter.
- The cake can also be made as cupcakes; bake for 18–20 minutes in that case.
- Store the frosted cake in the refrigerator to maintain freshness. Bring to room temperature before serving for optimal texture.
