Purple Velvet Cake is a delightful twist on the classic red velvet, with a vibrant purple hue and rich cream cheese frosting.
Perfect for any special occasion, it’s sure to impress with its striking appearance and indulgent flavor.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- 1 tsp purple food coloring (or adjust for desired color)
For the cream cheese frosting:
- 1 lb cream cheese, softened
- 2 sticks unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 cups sifted confectioners’ sugar
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
Step 3: In a large bowl, use a handheld mixer to beat together vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Add purple food coloring until desired color is reached.
Step 4: Gradually add the sifted dry ingredients to the wet mixture, mixing until smooth and combined.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool on a wire rack for 10 minutes, then remove from pans to cool completely.
Step 6: For the frosting, beat softened cream cheese, butter, and vanilla in a large bowl until smooth. Gradually add confectioners’ sugar, beating until light and fluffy.
Step 7: Once cakes are fully cooled, frost generously with cream cheese frosting, covering top and sides.
Frequently Asked Questions (FAQs)
1. Can I make Purple Velvet Cake without food coloring?
Yes, you can use natural alternatives like beet juice or blueberry puree, though the color may be less vibrant.
2. What can I use instead of buttermilk?
Mix 1 tbsp of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
3. How do I prevent my cake from sticking to the pans?
Grease and flour the pans thoroughly or line the bottom with parchment paper for extra insurance.
4. Can I use a different type of frosting?
Yes! Buttercream, whipped cream, or ganache are great alternatives to complement the cake.
5. How can I make my cake extra moist?
Avoid overmixing and overbaking. Bake just until a toothpick comes out clean to retain moisture.
Purple Velvet Cake
Ingredients
For the cake:
- 2 ½ cup all-purpose flour
- 1 ½ cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 ½ cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp red food coloring
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- 1 tsp purple food coloring or adjust for desired color
For the cream cheese frosting:
- 1 lb cream cheese softened
- 2 stick unsalted butter room temperature
- 1 tsp vanilla extract
- 4 cup sifted confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, use a handheld mixer to beat together vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Add purple food coloring until desired color is reached.
- Gradually add the sifted dry ingredients to the wet mixture, mixing until smooth and combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool on a wire rack for 10 minutes, then remove from pans to cool completely.
- For the frosting, beat softened cream cheese, butter, and vanilla in a large bowl until smooth. Gradually add confectioners’ sugar, beating until light and fluffy.
- Once cakes are fully cooled, frost generously with cream cheese frosting, covering top and sides.
