Purple Velvet Cake Recipe: A Bold & Beautiful Showstopper
Discover this easy and delicious purple velvet cake recipe—a showstopping dessert with vibrant color and rich flavor, perfect for any occasion!
Ingredients
- For the Cake:
- 2 ½ cups cake flour for a light, tender crumb
- 2 tablespoons unsweetened cocoa powder enhances depth of flavor
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened (adds richness and moisture)
- 1 ¾ cups granulated sugar
- 3 large eggs room temperature (ensures a smooth, fluffy batter)
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature (key to a soft, tender texture)
- 1 teaspoon white vinegar activates the baking soda for a better rise
- Purple gel food coloring adjust to achieve your perfect shade
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt balances sweetness
Instructions
1. Prepare Your Oven and Pans
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper for easy removal once the cakes are baked.
2. Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and salt. This blend will give your cake that perfect texture and lightness. Set aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, making sure each one is fully incorporated before adding the next. This step ensures your cake has a smooth, uniform texture.
- Stir in the vanilla extract, which adds that warm, aromatic flavor.
4. Alternate Adding Wet and Dry Ingredients
- In a separate bowl, mix together the buttermilk and white vinegar, then stir in the purple food coloring until you’ve reached your desired shade.
- With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture to the butter and sugar mixture. Start with the dry ingredients and end with the wet ingredients. This keeps the batter light and fluffy—no overmixing, please!
5. Bake the Cake
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on it since oven temperatures vary!
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
- In a medium-sized bowl, beat the softened cream cheese and unsalted butter together until smooth.
- Gradually add the powdered sugar, a little at a time, and beat until fully incorporated.
- Stir in vanilla extract and a pinch of salt to cut the sweetness. The frosting should be light, fluffy, and easy to spread.
7. Assemble and Frost
- Once the cakes are completely cool, place the first layer on your serving plate. Spread a generous amount of cream cheese frosting on top.
- Add the second cake layer, then cover the entire cake with the frosting. Use an offset spatula to smooth the frosting for a neat finish, or keep it rustic with some textured swirls.
- Optionally, garnish with edible flowers or a sprinkle of shredded coconut for a little extra flair.
Notes
Nutrition Information (per serving):
- Calories: 450
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Sugar: 50g
- Protein: 3g
- Fiber: 1g
- Cholesterol: 75mg
- Sodium: 290mg
- Calcium: 30mg
- Iron: 1.5mg