Here’s a recipe for a stunning Purple Velvet Cake! This cake is a fun and vibrant twist on the classic red velvet cake, with a rich, velvety texture and a striking purple hue. Topped with creamy cream cheese frosting, it’s perfect for birthdays, celebrations, or just because!
Ingredients:
For the Cake:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups (360ml) vegetable oil (e.g., canola or sunflower)
- 1 cup (240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- 2 large eggs, room temperature
- 1 tablespoon purple gel food coloring (adjust for desired shade)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream (if needed for consistency)
Instructions:
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Set aside.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, purple food coloring, vanilla extract, and vinegar until smooth.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and mix until combined. If the frosting is too thick, add a tablespoon of milk or heavy cream to reach your desired consistency.
Assemble the Cake:
- Layer the cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
- Decorate: Use a piping bag to create decorative swirls or patterns, or simply smooth the frosting with a spatula for a classic look.
Tips:
- Use gel food coloring for a vibrant purple hue. Liquid food coloring may dilute the batter and affect the texture.
- For a deeper purple color, add a tiny drop of blue food coloring to the batter.
- Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Enjoy this eye-catching and delicious Purple Velvet Cake!
