Get ready to fall head over heels for the Purple Velvet Cake, a stunning twist on the classic red velvet that dazzles with its vibrant purple hue and delivers a moist, tender crumb paired perfectly with rich cream cheese frosting. This cake isn’t just beautiful to look at — it’s a flavor experience that brings a hint of cocoa and a luscious texture, making it an irresistible dessert for any occasion. Whether you’re celebrating a special event or just want to brighten up your day with something sweet and colorful, this Purple Velvet Cake will quickly become your new favorite.
Ingredients You’ll Need
The magic of this Purple Velvet Cake lies in its simple, well-balanced ingredients, each playing a key role in creating that moist texture, vibrant color, and unmistakable flavor. From the tangy buttermilk to the subtle cocoa powder, every component enhances the final masterpiece.
- All-purpose flour: The sturdy base that provides structure to the cake layers.
- Granulated sugar: Sweetens the cake while helping maintain moisture.
- Baking soda: Acts as a leavening agent ensuring a light, airy crumb.
- Salt: Balances flavors and intensifies sweetness.
- Cocoa powder: Adds depth of flavor without overpowering the purple color.
- Vegetable oil: Keeps the cake incredibly moist and tender.
- Buttermilk: Adds a slight tang and reacts with baking soda for lift.
- Large eggs: Provide richness and help bind the ingredients.
- Red food coloring: A nod to the traditional velvet cake, enhancing vibrancy.
- Purple food coloring: The thrilling twist that gives this cake its signature hue.
- White vinegar: Helps tenderize the cake and balances sweetness.
- Vanilla extract: Brings a warm, inviting aroma and flavor.
- Cream cheese: The heart of the frosting, offering richness and tang.
- Unsalted butter: Adds creaminess and smooth texture to the frosting.
- Confectioners’ sugar: Sweetens and thickens the frosting for perfect spreading.
How to Make Purple Velvet Cake
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F and greasing and flouring two 9-inch cake pans to prevent sticking. In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. This ensures no lumps, providing an even texture throughout your Purple Velvet Cake layers.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the vegetable oil, room-temperature buttermilk, eggs, red and purple food colorings, white vinegar, and vanilla extract. The combination of vivid colors with the vanilla and vinegar creates the iconic velvet cake flavor and gorgeous purple tint.
Step 3: Combine Wet and Dry
Gently fold the wet ingredients into the dry mixture, mixing just until smooth to keep the cake tender. Avoid overmixing to prevent a dense batter. Divide the batter evenly between your prepared pans to ensure uniform cooking.
Step 4: Bake and Cool
Bake your Purple Velvet Cake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a cooling rack. This helps the layers set beautifully without breaking.
Step 5: Make the Cream Cheese Frosting
While the cakes cool completely, beat together softened cream cheese, unsalted butter, and vanilla extract until creamy. Gradually add the sifted confectioners’ sugar, whipping until the frosting is fluffy and spreadable — the perfect complement to your Purple Velvet Cake’s tender layers.
How to Serve Purple Velvet Cake
Garnishes
Enhance the elegance of your Purple Velvet Cake with simple garnishes like fresh edible flowers or a sprinkle of finely grated white chocolate. These touches add both visual appeal and delicate flavors that highlight the cake’s vibrant purple color and creamy frosting.
Side Dishes
Serve the cake alongside light accompaniments such as a fresh berry compote or a dollop of whipped cream. These lighter sides balance the richness of the cake, making each bite a delightful harmony of flavors and textures.
Creative Ways to Present
For a wow factor, consider layering your Purple Velvet Cake into a tiered dessert display or serving individual slices with a drizzle of berry coulis on the plate. Another stunning idea is to create mini purple velvet cupcakes using the same batter and frosting for an equally delicious but bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Keep your Purple Velvet Cake fresh by storing leftovers in an airtight container in the refrigerator. This helps maintain the moisture of the cake and keeps the cream cheese frosting luscious for up to 3 days.
Freezing
You can freeze individual cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator before frosting to preserve the cake’s beautiful texture and flavor.
Reheating
Since this cake is best enjoyed chilled, it’s recommended to serve it cold or at room temperature. Avoid reheating in the microwave as it can alter the texture and cause the frosting to melt.
FAQs
What gives Purple Velvet Cake its unique color?
The combination of purple and red food coloring mixed into the batter creates the distinctive vibrant purple shade that sets this cake apart from the classic red velvet.
Can I substitute buttermilk in this recipe?
Yes! You can make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5–10 minutes before using.
Is this Purple Velvet Cake suitable for vegetarians?
Absolutely. All ingredients used are vegetarian-friendly, making it a perfect sweet treat for those following a vegetarian diet.
Can I use food coloring alternatives for natural options?
Natural purple colors, such as beet juice or blueberry powder, can be used but may slightly change the flavor and shade. Experiment carefully to get your desired hue without compromising taste.
How do I prevent the cake from drying out?
Ensure you measure flour accurately and do not overbake. Using oil instead of butter in the batter also helps maintain a moist and tender crumb in the Purple Velvet Cake.
Final Thoughts
I can’t recommend enough how joyful it is to bake and share this Purple Velvet Cake. Its stunning color combined with that melt-in-your-mouth cream cheese frosting makes every bite feel like a celebration. Whether you’re making it for friends, family, or just yourself, this recipe will add a splash of color and loads of happiness to your baking adventures. Give it a try—you’ll be amazed at how quickly this vibrant cake wins hearts at your table!
PrintPurple Velvet Cake
Purple Velvet Cake offers a vibrant and colorful twist on the traditional red velvet, featuring moist, tender layers infused with purple food coloring and topped with a rich and creamy cream cheese frosting. This American classic is perfect for celebrations and dessert lovers seeking a delightful and visually stunning sweet treat.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 60 Minutes
- Yield: 12 Servings (1 layer cake) 1x
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon purple food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Frosting
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure the cakes do not stick during baking.
- Combine Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder, ensuring even distribution and no lumps.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, room temperature buttermilk, eggs, red and purple food colorings, white vinegar, and vanilla extract until fully blended and smooth.
- Blend Wet and Dry: Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and well combined without overmixing.
- Divide and Bake: Pour the batter evenly between the prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Layers: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
- Prepare Frosting: Using an electric mixer, beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the sifted confectioners’ sugar and continue beating until the frosting is fluffy and creamy.
- Assemble and Frost: Once the cake layers are completely cooled, spread the cream cheese frosting evenly between the layers and on the outside of the cake.
Notes
- Adjust the purple food coloring quantity to achieve your desired shade of purple.
- Use all ingredients at room temperature for better batter consistency and cake texture.
- Substitute all-purpose flour with cake flour for a softer, more delicate crumb.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Use a sifter for confectioners’ sugar to avoid lumps in the frosting.