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Purple Velvet Cake Recipe

Purple Velvet Cake

Steven
Vibrant violet layers, a tender crumb, and a cloud-like cream cheese frosting make this purple velvet cake a showstopping dessert that's as beautiful as it is delicious. This recipe takes everything wonderful about classic red velvet and gives it a magical, whimsical upgrade with rich purple hues that look like something out of a fairy tale.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 490 kcal

Equipment

  • 9-inch round cake pans - 2 pans
  • Stand mixer or hand mixer
  • Large mixing bowls - at least 2
  • Medium mixing bowl
  • Rubber spatula
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale - recommended for accurate measurements
  • Sifter or fine-mesh sieve
  • Parchment paper
  • Wire cooling rack
  • Offset spatula - for frosting
  • cake turntable - optional but helpful for frosting
  • Toothpick or cake tester

Ingredients
  

  • 2 1/2 cups all-purpose flour - 315g
  • 1 1/2 cups granulated sugar - 300g
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder - 8g
  • 2 large eggs - room temperature
  • 1 cup vegetable oil - 240ml
  • 1 cup buttermilk - 240ml, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • 2-3 teaspoons purple gel food coloring

For the Cream Cheese Frosting

  • 16 oz full-fat block cream cheese - 450g, softened
  • 1/2 cup unsalted butter - 115g, softened
  • 4 cups powdered sugar - 480g, sifted
  • 2 teaspoons pure vanilla extract
  • pinch of salt

For Serving (Optional)

  • fresh raspberries
  • fresh blueberries
  • purple sprinkles

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line bottoms with parchment paper, and lightly dust with flour.
  • In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder for 30 seconds until evenly combined.
  • In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and vinegar until smooth. Add purple gel food coloring starting with 1 teaspoon, then add more until desired deep purple shade is reached.
  • Pour wet ingredients into dry ingredients and stir with a spatula or mixer on low speed just until no dry streaks remain, about 30-45 seconds. Do not overmix.
  • Divide batter evenly between prepared pans. Bake on center rack for 28-32 minutes until a toothpick inserted in center comes out clean.
  • Cool cakes in pans for 10 minutes, then run a knife around edges and invert onto wire racks. Peel off parchment and cool completely for 1-1.5 hours.
  • Beat softened cream cheese and butter together for 2-3 minutes until smooth. Gradually add sifted powdered sugar in three additions, then add vanilla and salt. Beat until light and fluffy.
  • Place one cooled cake layer on a plate. Spread 1 cup of frosting evenly over the top. Place second layer on top and press gently.
  • Apply a thin crumb coat of frosting over entire cake. Refrigerate for 20 minutes to set. Then apply remaining frosting generously over top and sides, smoothing with an offset spatula.
  • Decorate with fresh berries, purple sprinkles, or as desired. Chill for 30 minutes before slicing for clean cuts.

Notes

  • Use gel food coloring, not liquid. Gel is highly concentrated and won't water down the batter. Liquid coloring requires more product and can affect texture.
  • Don't skip the vinegar - it reacts with buttermilk and baking soda to create the signature velvet texture without affecting flavor.
  • Bring all dairy ingredients (eggs, buttermilk, cream cheese, butter) to room temperature before starting for the smoothest batter and frosting.
  • Measure flour correctly by spooning it into the measuring cup and leveling with a knife. Scooping directly compacts the flour and can result in a dry cake.
  • If your cake layers dome, level them with a serrated knife before assembling for a stable, even cake.
  • For a natural purple coloring, try butterfly pea flower tea steeped in the buttermilk, or strained blueberry juice. Note colors will be more muted.
  • Store frosted cake covered in the refrigerator for up to 5 days. For best flavor, remove from fridge 30-45 minutes before serving.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
  • For a 3-layer cake, increase all batter ingredients by 50%.
  • If cream cheese frosting becomes too soft, refrigerate for 20-30 minutes then re-beat briefly before using.
Keyword colorful cake, cream cheese frosting, purple velvet cake, velvet cake recipe, violet cake