Description
This Purple Velvet Cake is a stunning twist on the classic red velvet, featuring a vibrant purple hue, a soft, moist crumb, and the signature tang of cream cheese frosting. It’s perfect for birthdays, weddings, or any celebration that calls for a unique and delicious dessert!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups (315 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup (240 ml) buttermilk
- 1 teaspoon purple gel food coloring (adjust for desired shade)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
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Mix the Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
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Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter, oil, and sugar together with an electric mixer until light and fluffy (about 3 minutes).
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Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by the vanilla extract and vinegar.
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Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
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Add the Purple Coloring:
- Stir in the purple gel food coloring, adjusting the amount until you achieve your desired shade.
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Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and mix until fully incorporated. Beat in the vanilla extract. Add heavy cream, one tablespoon at a time, if needed, to reach your desired frosting consistency.
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Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Decorate with additional frosting swirls, edible glitter, or purple sprinkles, if desired.
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Serve and Enjoy:
- Slice and serve! Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Food Coloring Tip: Gel food coloring works best for vibrant colors without thinning the batter. Avoid liquid food coloring for this recipe.
- Make Ahead: Bake the cake layers a day ahead and wrap them tightly in plastic wrap. Frost just before serving.
- Alternative Frosting: Swap the cream cheese frosting for vanilla buttercream if you prefer a sweeter topping.