Purple Velvet Cake Recipe
Purple Velvet Cake Recipe combines a soft, moist texture with a vibrant purple color created by red and purple food coloring. The batter includes buttermilk, cocoa powder, and vinegar for balanced flavour and tenderness. Topped with creamy, smooth cream cheese frosting, this cake offers a visually striking and delicious dessert. Ideal for celebrations, it pairs well with fresh berries or a simple dusting of powdered sugar.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Sifter or fine mesh sieve
- Offset spatula (for frosting)
Ingredients
For The Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 2 tablespoons red food colouring
- Purple food colouring add to desired colour intensity
For The Cream Cheese Frosting:
- 1 pound cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar sifted
Instructions
Step 1: Prepare The Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: Mix The Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
Step 3: Mix The Wet Ingredients
- In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vinegar, and vanilla extract. Add red food colouring and enough purple food colouring to achieve a deep violet shade.
Step 4: Combine Batter
- Gradually add the wet mixture into the dry ingredients, mixing just until smooth. Avoid over-mixing.
Step 5: Bake The Cake
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make The Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy. Add vanilla extract, then gradually beat in the sifted confectioners’ sugar until fully combined and fluffy.
Step 7: Assemble And Frost
- Once cakes are fully cooled, place one layer on a serving plate. Spread frosting evenly on top. Add the second layer and cover the entire cake with the remaining frosting. Smooth the top and sides.
Notes
I prefer gel coloring since it provides a richer color without adding too much liquid to the batter. Feel free to adjust the amount for a deeper or lighter purple.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.