If you love the vibrant elegance of red velvet but want a stunning twist, this Purple Velvet Cake is for you! With its rich, velvety texture and deep purple hue, this cake is as delicious as it is eye-catching. Topped with a luscious cream cheese frosting, it’s the perfect dessert for birthdays, special occasions, or whenever you’re craving something extraordinary.
Table of Contents
Ingredients for Purple Velvet Cake
| Ingredient | Measurement |
|---|---|
| All-Purpose Flour | 2 1/2 cups |
| Unsweetened Cocoa Powder | 2 tablespoons |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted Butter | 1/2 cup (1 stick) |
| Granulated Sugar | 1 3/4 cups |
| Eggs | 2 large |
| Vanilla Extract | 2 teaspoons |
| Buttermilk | 1 cup |
| White Vinegar | 1 teaspoon |
| Purple Gel Food Coloring | As needed |
| Cream Cheese | 8 ounces, softened |
| Powdered Sugar | 2 cups |
| Heavy Cream | 1/2 cup |
How to Make Purple Velvet Cake
Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Coat two 9-inch cake pans with grease and line them with parchment paper.
Make the Cake Batter
- In one bowl, combine flour, cocoa powder, baking soda, and salt, whisking thoroughly.
- In another bowl, cream together butter and sugar until soft and airy.
- Mix in eggs one at a time, then stir in the vanilla extract.
- Mix in buttermilk, vinegar, and purple food coloring.
- Slowly incorporate the dry ingredients into the wet mixture, mixing until just blended.
Bake the Cake
- Evenly distribute the batter between the prepared cake pans.
- Bake for 28–32 minutes, or until a toothpick inserted in the center emerges clean.
- Let cakes cool completely before frosting.
Make the Frosting
- Whip the cream cheese and powdered sugar together until the mixture is silky and smooth.
- Gradually add heavy cream, beating until light and fluffy.
- Frost the cooled cakes, stacking layers as needed.
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Pro Tips for the Perfect Purple Velvet Cake
- Use gel food coloring for a deep, vibrant purple hue without affecting texture.
- Using ingredients at room temperature helps create a smooth, well-blended batter.
- Mix only until just combined to keep the texture light and airy.
Variations and Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute butter with vegan butter and buttermilk with almond milk + lemon juice.
- Extra Moisture: Add 1/4 cup sour cream for a richer cake.
FAQs
What makes Purple Velvet Cake different?
Purple Velvet Cake has the same soft texture as red velvet but with a deep purple color, making it unique and visually stunning.
Can I make Purple Velvet Cake ahead of time?
Yes! Prepare the cake layers a day ahead and keep them in an airtight container to retain freshness before frosting.
How should I store Purple Velvet Cake?
Keep the cake refrigerated in an airtight container for up to 5 days.
Can I freeze Purple Velvet Cake?
Yes! Cover the unfrosted cake layers tightly with plastic wrap and freeze for up to 3 months.
What type of food coloring should I use?
Gel food coloring is best for achieving a vibrant purple without altering the cake’s texture.
Why is my cake dry?
Overbaking or using too much flour can result in a dry cake. Stick to the recommended baking time and ingredient measurements.
Can I use a different frosting?
Absolutely! Try buttercream, whipped cream, or even a chocolate ganache.
Do I need to sift the flour?
Yes! Sifting helps to aerate the flour, resulting in a lighter, fluffier cake.
Purple Velvet Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 2 tbsp purple food coloring
- 1 tsp white vinegar
- 1 batch cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in dry ingredients and buttermilk alternately, then add food coloring and vinegar.
- Divide batter between pans and bake for 30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting with cream cheese frosting.
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