If you’ve ever wanted to wow friends and family with a show-stopping dessert, this Purple Velvet Cake Recipe is exactly what you need. It takes the beloved classic velvet cake to new heights with a stunning hue and irresistible flavor that feels both familiar and fresh. The silky cream cheese frosting beautifully complements the moist, tender crumb that’s infused with just the right amount of cocoa and vibrant purple food coloring, making it as delightful to look at as it is to eat. Trust me, once you try this Purple Velvet Cake Recipe, it will quickly become a go-to for every special occasion or whenever you crave a truly memorable slice of cake.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and makes all the difference in achieving that perfect balance of texture, color, and taste in your Purple Velvet Cake Recipe. Each element plays its role, from the all-purpose flour’s structure to the punch of purple food coloring that gives it its iconic look.
- 2 1/2 cups all-purpose flour: Provides the essential structure for that tender yet sturdy cake crumb.
- 1 1/2 cups sugar: Sweetens the batter perfectly without overpowering the subtle cocoa notes.
- 1 teaspoon baking soda: Helps the cake rise beautifully for a light and airy texture.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon cocoa powder: Adds a subtle depth and classic velvet cake flavor.
- 1 1/2 cups vegetable oil: Keeps the cake moist and tender throughout.
- 1 cup buttermilk, room temperature: Gives the batter a slight tang and soft crumb.
- 2 large eggs, room temperature: Bind the ingredients and add richness to the batter.
- 2 tablespoons red food coloring: Brings the traditional velvet cake vibrancy that pairs beautifully with purple.
- 1 teaspoon white distilled vinegar: Reacts with baking soda to help the cake rise and tenderize.
- 1 teaspoon vanilla extract: Infuses the batter with a warm, inviting aroma.
- 1 teaspoon purple food coloring (or more for desired color): The star of the show for that mesmerizing purple velvet look.
- 1 pound cream cheese, softened: Creates the luscious frosting that balances the cake’s slight tang.
- 2 sticks unsalted butter, room temperature: Adds richness and creamy texture to the frosting.
- 1 teaspoon vanilla extract (for frosting): Enhances the frosting with a sweet, fragrant touch.
- 4 cups sifted confectioners’ sugar: Sweetens and thickens the frosting to perfect consistency.
How to Make Purple Velvet Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). It’s important your oven is fully heated to ensure even baking. Grease and flour two 9-inch round cake pans gently; this step ensures your cakes won’t stick and will come out with a perfect edge.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sifting is key to making certain there are no lumps and that your dry ingredients blend seamlessly, giving your cake an even crumb and texture.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white distilled vinegar, vanilla extract, and purple food coloring. This vibrant mixture not only gives the cake its signature color but also a moisture-rich base.
Step 4: Combine Wet and Dry Mixtures
Gradually add the sifted dry ingredients into the wet mixture. Take your time to mix gently until the batter is smooth and lump-free. This slow incorporation helps keep the batter light and airy, a crucial factor for that melt-in-your-mouth texture.
Step 5: Bake Your Cake
Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The color may make you second guess if it’s cooked, but the toothpick test is the surest sign.
Step 6: Cool the Cakes Properly
Let the cakes cool in their pans on a wire rack for about 10 minutes to firm up slightly. Then, carefully turn them out onto the rack to cool completely. This step prevents your frosting from melting and sliding if the cake is even slightly warm.
Step 7: Make the Cream Cheese Frosting
Beat together the softened cream cheese, unsalted butter, and vanilla extract until you get a smooth, creamy mixture. Gradually add the sifted confectioners’ sugar and continue beating until the frosting is light, fluffy, and perfect for spreading.
Step 8: Frost and Assemble
Spread a generous layer of cream cheese frosting on one cake layer, then carefully top with the second cake. Don’t be shy—add frosting on the top and sides for a luscious finish. You want that frosting to shine as much as the purple velvet crumb inside!
How to Serve Purple Velvet Cake Recipe
Garnishes
To make your Purple Velvet Cake Recipe even more captivating, consider garnishing with fresh berries like blueberries or blackberries — their natural colors beautifully complement the purple hues. Edible flowers or a light dusting of powdered sugar adds an elegant touch that’s perfect for celebrations.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the richness. For a refreshing contrast, a cup of lightly brewed herbal tea or a glass of sparkling berry-infused water will cleanse the palate and elevate the experience.
Creative Ways to Present
Try slicing your Purple Velvet Cake Recipe into petite squares for bite-sized treats at parties, or layer it into a trifle glass with whipped cream and mixed berries for an elegant dessert parfait. Even decorating with a drizzle of white chocolate or purple-colored glaze adds a fabulous flair.
Make Ahead and Storage
Storing Leftovers
Once frosted, your Purple Velvet Cake will keep its freshness best when stored in an airtight container in the refrigerator. It should stay moist and delicious for up to 4 days, making it easy to enjoy those irresistible slices well after the initial celebration.
Freezing
If you want to prepare ahead or save leftovers, this cake freezes beautifully. Wrap each unfrosted cake layer tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready, thaw in the refrigerator overnight before frosting and serving for best results.
Reheating
When you’re ready to enjoy refrigerated or thawed cake, allow it to come to room temperature before slicing. This step ensures the flavors and texture of the Purple Velvet Cake Recipe are at their very best. Avoid microwaving to keep the cake moist rather than dry or rubbery.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic buttermilk’s acidity, which helps tenderize the cake and activate the baking soda for lift.
How important is the purple food coloring in this recipe?
The purple food coloring is what truly sets this cake apart visually and makes it a “purple velvet” cake. You can adjust the amount to achieve your preferred shade, but it’s key for the signature look.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum to maintain the structure. Keep in mind the texture might be slightly different, but it will still be delicious.
Is cream cheese frosting necessary?
While cream cheese frosting complements the slight tanginess in the cake beautifully, you can also use a simple buttercream or mascarpone frosting if that’s what you prefer.
How do I prevent the frosting from sliding off?
Make sure your cake layers are completely cool before frosting. Slightly chilling the cake for 30 minutes before frosting can also help create a firm surface for easier spreading and less sliding.
Final Thoughts
There’s something truly special about baking a cake that dazzles with both its bold color and melt-in-your-mouth flavor, and this Purple Velvet Cake Recipe does just that. Whether you’re celebrating a special occasion or simply craving a slice of happiness, I hope this recipe inspires you to bake with joy and share a little purple magic with everyone around you!
Print
Purple Velvet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Purple Velvet Cake is a vibrant twist on the classic red velvet, featuring a striking purple hue with a rich, moist texture and a creamy cream cheese frosting. Perfect for celebrations or a colorful dessert, this recipe yields two tender cake layers with a smooth, tangy frosting that’s easy to prepare.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon purple food coloring (or more, for desired color)
Frosting
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes won’t stick after baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder. This helps to evenly distribute the ingredients and prevents lumps in the batter.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, purple food coloring, white distilled vinegar, and vanilla extract. Mix these ingredients until well blended for a smooth base.
- Combine Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Mix steadily until the batter is smooth and well combined, without overmixing.
- Fill Pans and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack and cool completely to room temperature before frosting.
- Prepare Frosting: Using a mixer, beat the softened cream cheese, unsalted butter, and vanilla extract until smooth and creamy. Gradually add the sifted confectioners’ sugar while continuing to beat until the frosting is fluffy and well combined.
- Frost the Cake: Once the cake layers are completely cool, spread the cream cheese frosting evenly on top of one layer. Place the second layer on top and frost the top and sides as desired. Decorate if preferred.
Notes
- Ensure that all cold ingredients, like eggs and buttermilk, are brought to room temperature to help the batter blend smoothly and rise evenly.
- You can adjust the amount of purple food coloring to achieve your desired shade.
- Do not overbake the cake to prevent it from drying out; start checking for doneness at 25 minutes.
- For best results, frost the cake only after it has cooled completely to avoid melting the cream cheese frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
