Purple Velvet Cake – Vibrant and Irresistible

Purple Velvet Cake is a unique twist on classic velvet cakes, featuring a rich flavor, soft texture, and stunning purple hue.

Topped with creamy cream cheese frosting, this cake is perfect for celebrations or anytime you want a dessert that stands out. Its eye-catching color and indulgent taste make it a crowd-pleaser.

Kitchen Equipment Needed

• Two 8-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Offset spatula

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• Purple gel food coloring

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Prepare Wet Mixture: In a large bowl, beat butter and oil until smooth. Add eggs one at a time, mixing well. Stir in buttermilk, vanilla, and vinegar.
4. Add Food Coloring: Mix in purple gel food coloring a little at a time until the desired shade is achieved.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Bake: Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Make Frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
9. Assemble Cake: Place one cake layer on a serving plate. Spread frosting on top, then place the second layer over it. Frost the top and sides evenly.
10. Decorate and Serve: Garnish with sprinkles or edible glitter for a finishing touch. Slice and enjoy!

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Nutrition (Per Slice, based on 12 servings)

Calories: 400
Protein: 4g
Carbohydrates: 56g
Fat: 16g
Sugar: 42g

Expert Tips

• Use Gel Food Coloring: Gel coloring gives a vibrant hue without thinning the batter.
• Even Layers: Weigh the batter to ensure even layers for a professional look.
• Room Temperature Ingredients: Bring all wet ingredients to room temperature for smooth mixing.

FAQs

Can I make this cake ahead of time?
Yes, bake the cake layers in advance, wrap them tightly, and store them at room temperature for up to a day or freeze for up to 3 months.

How can I enhance the flavor of the cake?
Add a teaspoon of almond extract or a splash of lemon juice for a subtle twist.

Can I make cupcakes instead?
Absolutely! Divide the batter into a lined muffin tin and bake for 18-22 minutes.

Storing & Reheating

Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 5 days.

Freezer: Freeze unfrosted layers or slices for up to 3 months. Thaw in the fridge before frosting or serving.

Reheating: Enjoy at room temperature or warm slices slightly in the microwave for 10-15 seconds.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Natural Coloring: Use purple sweet potato powder for a natural dye.
• Different Colors: Swap purple for red, blue, or green for other velvet cake variations.

Purple Velvet Cake

Purple Velvet Cake is a unique twist on classic velvet cakes, featuring a rich flavor, soft texture, and stunning purple hue.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• **For the Cake:**
• - 2 1/2 cups all-purpose flour
• - 1 1/2 cups granulated sugar
• - 1 tsp baking powder
• - 1 tsp baking soda
• - 1/2 tsp salt
• - 1/2 cup unsalted butter softened
• - 1/2 cup vegetable oil
• - 3 large eggs
• - 1 cup buttermilk
• - 2 tsp vanilla extract
• - 1 tbsp white vinegar
• - Purple gel food coloring
• **For the Cream Cheese Frosting:**
• - 8 oz cream cheese softened
• - 1/2 cup unsalted butter softened
• - 4 cups powdered sugar
• - 1 tsp vanilla extract
• - Pinch of salt

Equipment

• - Two 8-inch round cake pans
• Parchment paper
• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Offset spatula

Method

 

1. **Preheat and Prepare Pans:** Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. **Prepare Wet Mixture:** In a large bowl, beat butter and oil until smooth. Add eggs one at a time, mixing well. Stir in buttermilk, vanilla, and vinegar.
4. **Add Food Coloring:** Mix in purple gel food coloring a little at a time until the desired shade is achieved.
5. **Combine Mixtures:** Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. **Bake:** Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool:** Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. **Make Frosting:** In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
9. **Assemble Cake:** Place one cake layer on a serving plate. Spread frosting on top, then place the second layer over it. Frost the top and sides evenly.
10. **Decorate and Serve:** Garnish with sprinkles or edible glitter for a finishing touch. Slice and enjoy!