Purple Velvet Cake
A stunning and moist Purple Velvet Cake with a soft cocoa-kissed crumb, bold purple color, and tangy cream cheese frosting. Perfect for birthdays, holidays, and special gatherings.
Equipment
- 2 9-inch Round Cake Pans
- 1 Electric Hand Mixer or Stand Mixer
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 Offset Spatula for frosting
- 1 Wire Cooling Rack
- 1 Parchment Paper
Ingredients
Cake Batter
- 2.5 cups All-purpose flour spoon and level for accuracy
- 1.75 cups Granulated sugar
- 0.5 cup Unsalted butter softened to room temperature
- 2 Large eggs at room temperature
- 1 cup Buttermilk at room temperature
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Purple gel food coloring or butterfly pea flower powder for natural color
- 1 teaspoon White vinegar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Vegetable oil keeps the cake moist
Cream Cheese Frosting
- 16 oz Full-fat cream cheese softened
- 3 cups Powdered sugar sifted
- 0.5 cup Unsalted butter softened
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream for a fluffier consistency
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
- Beat the softened butter and sugar together on medium speed until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir the purple food coloring into the buttermilk until evenly combined.
- Add the vegetable oil to the butter mixture and mix briefly to combine.
- Alternate adding the dry ingredients and the colored buttermilk mixture to the batter, starting and ending with the dry ingredients.
- Stir in the white vinegar. Mix gently until just combined. Do not overmix.
- Divide the batter evenly between the two prepared pans.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth. Add powdered sugar gradually. Mix in vanilla and a splash of heavy cream until fluffy.
- Frost the cooled cake layers generously. Stack, then frost the outside. Decorate with purple cake crumbs on top.
Notes
Use gel food coloring for the most vibrant purple color. For a natural alternative, use butterfly pea flower powder. Make sure all ingredients are at room temperature before mixing for the best texture.