Purple Velvet Cake
Say hello to Purple Velvet Cake—a fun, colorful spin on the classic red velvet cake that’s stealing the spotlight at parties everywhere!
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Whisk or electric mixer
- Sifter
- Spatula
- Cooling rack
- Oven
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour Gives the cake its soft, fluffy structure. Swap with a gluten-free baking blend if needed.
- 1 ½ cups granulated sugar Sweetens things up just right. Try coconut sugar for a lower-glycemic option.
- 1 tsp baking soda Helps the cake rise and stay tender.
- 1 tsp salt Balances the sweetness for a perfect flavor.
- 1 tsp cocoa powder Adds a subtle chocolatey hint. Use unsweetened for the best taste.
- 1 ½ cups vegetable oil Keeps it super moist. Sub with applesauce for a lighter twist.
- 1 cup buttermilk Makes it tangy and soft. No buttermilk? Mix 1 cup milk with 1 tbsp vinegar and let it sit for 5 minutes.
- 2 large eggs Binds everything together. Go vegan with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- 2 tbsp purple gel food coloring The star of the show! Gel gives a bold purple color without thinning the batter.
- 1 tsp white vinegar Boosts the rise and tender crumb.
- 1 tsp vanilla extract Adds a warm, sweet aroma.
Frosting Must-Haves
- 8 oz cream cheese For that tangy, creamy frosting. Use dairy-free cream cheese for a vegan version.
- ½ cup unsalted butter Makes it rich and smooth. Swap with plant-based butter if needed.
- 4 cups powdered sugar Sweetens and thickens the frosting.
- 1 tsp vanilla extract Ties it all together.
Instructions
- Preheat the oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper.
- In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. This keeps it smooth and airy.
- In another bowl, whisk oil, buttermilk, eggs, purple food coloring, vinegar, and vanilla until it’s a vibrant purple mix.
- Slowly pour the wet mix into the dry, stirring gently until just combined. Don’t overmix—it’ll make the cake dense!
- Divide the batter evenly between your two pans. Tap them lightly to pop any air bubbles.
- Bake for 25-30 minutes. Check with a toothpick—if it comes out clean, they’re done!
- Let the cakes sit in the pans for 10 minutes, then move them to a cooling rack.
- Once cooled, trim the tops with a knife or cake leveler for flat, stackable layers.
- Whip up your cream cheese frosting—beat cream cheese and butter until smooth, then add powdered sugar and vanilla slowly.
- Spread a thick layer of frosting on one cake, top it with the second, then frost the top and sides.
- Use a spatula for a sleek finish or swirl it for a fun look.
Notes
Store in an airtight container at room temperature for up to 1 day, in the fridge for up to 5 days, or freeze for up to 3 months. For vegan version, substitute eggs and use dairy-free ingredients.
