Name: Purple Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the Cake:; 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup vegetable oil; 1 cup buttermilk, at room temperature; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 2 tablespoons unsweetened cocoa powder; 2 teaspoons purple food coloring (adjust for intensity); 1 tablespoon white vinegar; For the Cream Cheese Frosting:; 8 oz (225 g) cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons heavy cream (optional, for consistency)

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Move over, red velvet—purple velvet cake is here to steal the show! This stunning, vibrant cake is just as soft, moist, and decadent as its famous red cousin, but with a fun and unique twist. It’s rich, buttery, and has that classic velvety texture that melts in your mouth. Whether you’re making it for a special occasion or just because, trust me, this cake will have everyone talking!

Why You’ll Love Purple Velvet Cake

Versatile

Perfect for birthdays, baby showers, or just when you want to bake something special and fun!

Budget-Friendly

Uses simple pantry staples like flour, sugar, and eggs—nothing too fancy or hard to find.

Quick and Easy

No complicated techniques! If you can mix and bake, you can make this cake.

Customizable

Want a deeper purple? Adjust the food coloring. Prefer a different frosting? Go for it!

Crowd-Pleasing

Soft, moist, and perfectly sweet—this cake is always a hit at any gathering.

Ingredients in Purple Velvet Cake

This cake is made with simple ingredients, but the result is anything but ordinary!

Flour: The base of the cake, giving it structure and a soft texture.

Cocoa Powder: Just a touch—this gives the cake its signature velvet flavor.

Baking Soda & Baking Powder: The secret to that light and fluffy texture.

Salt: Enhances all the flavors and balances the sweetness.

Sugar: Makes the cake perfectly sweet and tender.

Eggs: Helps bind everything together for a rich, moist crumb.

Butter or Oil: Keeps the cake soft and luxurious.

Buttermilk: The key ingredient for that classic velvet cake texture—it adds moisture and a slight tang.

Vinegar: Reacts with the baking soda to create an ultra-light cake.

Vanilla Extract: Adds depth and warmth to the flavor.

Purple Food Coloring: The magic ingredient that gives this cake its bold, beautiful hue!

Instructions

Preheat Your Oven

Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Cream the Butter and Sugar

In another bowl, beat the butter and sugar together until light and fluffy. This step is key to a soft, airy cake.

Add the Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine the Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!

Add the Vinegar and Food Coloring

Stir in the vinegar, then add the purple food coloring a little at a time until you reach your desired shade.

Bake to Perfection

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Frost and Serve

Once the cake is completely cool, frost it with your favorite frosting—cream cheese frosting is a classic choice!

Nutrition Facts

Servings: 10-12 slices
Calories per serving: 350-400 (approx.)

Notes: Exact calorie count may vary based on ingredients and modifications.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

How to Serve Purple Velvet Cake

Classic Style: Frost with cream cheese or buttercream frosting and serve as a stunning layer cake.
Cupcake Version: Make purple velvet cupcakes for easy, individual treats.
With Ice Cream: Pair a slice with vanilla or berry ice cream for an extra indulgent dessert.
Drizzled with Chocolate: A drizzle of white or dark chocolate makes it even more decadent!

Additional Tips

Use Gel Food Coloring: It gives a more vibrant purple without affecting the cake’s texture.
Don’t Overmix: Stir until just combined for a tender, fluffy cake.
Room Temperature Ingredients: This helps everything mix smoothly and creates a better texture.
Make It Ahead: Bake the cake layers a day in advance and frost them before serving.

FAQ’s

1. Can I make this cake without food coloring?

Yes! The color is just for fun—it won’t affect the taste.

2. Can I use regular milk instead of buttermilk?

You can, but the texture won’t be as soft. For a substitute, mix 1 cup milk with 1 tbsp vinegar and let it sit for 5 minutes.

3. What frosting goes best with purple velvet cake?

Cream cheese frosting is the classic choice, but buttercream or whipped frosting also work well.

4. Can I make this into cupcakes?

Yes! Bake at 350°F (175°C) for 18-22 minutes instead of using cake pans.

5. Can I use natural food coloring?

Yes! Try purple sweet potato powder or blueberry juice for a natural purple hue.

6. How do I store this cake?

Store at room temperature for 2-3 days or refrigerate for up to a week.

7. Can I freeze this cake?

Yes! Wrap the layers in plastic wrap and freeze for up to 3 months.

8. Why did my cake turn out dry?

Overbaking or using too much flour can make the cake dry. Be sure to measure ingredients correctly!

9. Can I make this dairy-free?

Yes! Use dairy-free butter, milk, and frosting.

10. How can I make the purple color more intense?

Use a high-quality gel food coloring and add a bit of blue if it looks too red.

Conclusion

This purple velvet cake is soft, rich, and absolutely gorgeous! It’s a fun twist on the classic velvet cake, with a stunning color and irresistible flavor. Whether you’re making it for a celebration or just because, this cake is sure to impress. So grab your mixing bowl and let’s get baking—you’re going to love this one!

Purple Velvet Cake

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (including cooling time)
Yield: Two 9-inch round cakes (serves 10–12) 1x
Category: Dessert / Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Purple Velvet Cake offers a unique twist on the classic red velvet. With its striking purple hue and moist, tender crumb, it’s perfect for special occasions or whenever you want to add a pop of color to your dessert table. The cake features a subtle cocoa flavor balanced by a light tang from buttermilk, all layered with a silky cream cheese frosting.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, vanilla extract, purple food coloring, and vinegar until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. Add heavy cream if needed to reach your desired consistency.

Once the cakes are completely cool, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the entire cake evenly.

Notes

Adjust the purple food coloring to achieve your desired shade; different brands may vary in intensity.
Ensure all wet ingredients are at room temperature to prevent the batter from curdling.
For an extra flavor twist, you can add a teaspoon of lemon zest to the batter.
This cake pairs beautifully with fresh berries or a light dusting of powdered sugar on top.