Description
This Purple Velvet Cake is a stunning twist on the classic velvet cake, featuring a vibrant purple hue achieved with gel food coloring and a luscious cream cheese frosting. Perfect for parties and special occasions, this moist and flavorful cake combines the richness of cocoa with the tangy creaminess of classic frosting, creating a visually striking and delicious dessert.
Ingredients
Scale
Dry Ingredients
- 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 tablespoon unsweetened cocoa powder
Wet Ingredients
- 1 cup buttermilk (room temperature)
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons purple gel food coloring (adjust for desired shade)
For the Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake release.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and purple gel food coloring until the color is uniform and all ingredients are well incorporated.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender and moist.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract. Continue beating until the frosting is fluffy. Add heavy cream 1 tablespoon at a time as needed to reach a spreadable consistency.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Stack the second cake layer on top, then frost the top and sides of the entire cake evenly.
- Chill and Serve: Chill the cake in the refrigerator for 20 minutes before slicing to allow the frosting to set, ensuring cleaner cuts and a beautiful presentation.
Notes
- For the richest purple color, use gel food coloring instead of liquid to avoid thinning the batter.
- You can tint the cream cheese frosting with a lighter shade of purple for a pretty layered effect.
- Ensure the eggs and buttermilk are at room temperature to help the batter mix more evenly and rise better.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best flavor and texture.
