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.

Ingredients

Units Scale

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 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

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons heavy cream (optional, for consistency)

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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.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0g
Carbohydrates: 38 g
Fiber: 4g
Protein: 1.5 g
Cholesterol: 55 mg