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Purple Velvet Cake Recipe

This vibrant and luscious Purple Velvet Cake is a delightful twist on the classic red velvet cake. The rich color comes from purple food coloring or natural purple ingredients, creating a stunning dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 2 round 9-inch cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 cooling rack
  • 1 measuring cups and spoons
  • 1 sifter
  • 1 toothpick for testing doneness

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 3 large eggs (room temperature)
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon purple food coloring (or natural purple color from beets)
  • 1 tablespoon vinegar
  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 teaspoon vanilla extract
  • 2 tablespoon milk (optional for consistency)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans.
  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
  • In another bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, and purple food coloring until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Stir in the vinegar, and mix gently until incorporated.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to cooling racks to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
  • Gradually add the powdered sugar and vanilla extract, and mix until well combined. If desired, add milk to reach your desired frosting consistency.
  • Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and then frost the top and sides of the cake.
  • Decorate as desired and slice to serve.

Notes

For a more natural purple color, consider using beet puree instead of food coloring.
You can add a layer of fruit preserves between the cake layers for extra flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.