Purple Velvet Cake with Cream Cheese Frosting

This Purple Velvet Cake is a visually stunning and delightfully moist dessert, perfect for any special occasion. With its vibrant purple hue and rich cream cheese frosting, it’s a fun twist on the classic red velvet cake. Whether you’re baking for a party or just because, this cake is sure to impress!

Why You’ll Love This Recipe

• Unique and eye-catching: The purple color makes it a standout dessert that’s perfect for celebrations.
• Rich and moist: The texture of this cake is soft, fluffy, and decadent, making every bite indulgent.
• Classic flavor with a twist: It retains the signature tang of a traditional velvet cake while offering a unique look.
• Customizable: You can easily adjust the shade of purple or add different frostings to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Granulated sugar
• Vegetable oil
• Eggs
• Buttermilk
• White vinegar
• Vanilla extract
• Purple gel food coloring
• Cream cheese
• Unsalted butter
• Powdered sugar
• Milk or cream (optional, for frosting consistency)

Directions

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Combine wet ingredients: In a large bowl, beat together sugar, oil, and eggs until smooth. Add buttermilk, vinegar, vanilla extract, and food coloring. Mix until fully combined.
4. Incorporate dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until fluffy. Adjust consistency with milk or cream if needed.
8. Assemble and frost: Spread a layer of frosting on top of one cake layer, stack the second layer on top, and frost the entire cake.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 50 minutes

Variations

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dye-free option: Replace purple coloring with natural ingredients like ube extract for a subtler color.
• Different frosting: Swap the cream cheese frosting for a classic buttercream or white chocolate ganache.
• Cupcakes: Pour the batter into cupcake liners and bake for 18–20 minutes.
• Layer options: Create more layers by slicing the cakes horizontally or baking in smaller pans.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheating: Allow slices to come to room temperature before enjoying.

FAQs

How do I get the perfect purple color?

Use high-quality gel food coloring for the most vibrant and consistent purple shade.

Can I use natural food coloring?

Yes, ube extract or purple sweet potato powder are great natural alternatives.

What makes velvet cake different from regular cake?

Velvet cakes have a finer crumb and a slight tang from ingredients like buttermilk and vinegar.

Why add vinegar to the batter?

The vinegar reacts with baking soda, creating a tender and fluffy texture.

Can I make this cake without cocoa powder?

Yes, but it will lose the subtle chocolate undertone typical of velvet cakes.

How can I prevent my cake from sticking to the pan?

Grease the pans thoroughly and dust with flour or use parchment paper.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and frost them the next day.

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended for a more concentrated color, but liquid can work in larger quantities.

What’s the best way to slice this cake?

Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

Can I double this recipe?

Absolutely! Just ensure you have enough pans and oven space for even baking.

Conclusion

This Purple Velvet Cake with Cream Cheese Frosting is a showstopping dessert that’s as delicious as it is beautiful. With its moist layers, creamy frosting, and striking color, it’s a guaranteed hit at any gathering. Try it out for your next celebration and enjoy the compliments that come your way!

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