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
Scale
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.
