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Purple Velvet Cake Recipe

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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

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

  1. 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.
  2. Mix the Dry Ingredients:
    • In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. 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).
  4. Add Wet Ingredients:
    • Beat in the eggs, one at a time, followed by the vanilla extract and vinegar.
  5. 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.
  6. Add the Purple Coloring:
    • Stir in the purple gel food coloring, adjusting the amount until you achieve your desired shade.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://ukfinda.com/purple-velvet-cake-recipe/