Description
This Purple Velvet Cake is a striking twist on the classic velvet cake, featuring a vibrant purple hue achieved with gel food coloring. Moist and tender layers are made with buttermilk, cocoa powder, and a hint of vinegar for lift, all topped with a luscious cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines visual appeal with rich, comforting flavors.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 1 to 2 teaspoons purple gel food coloring
Frosting Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Blend Wet and Dry Ingredients: Pour the wet ingredients into the bowl with dry ingredients and whisk until everything is just combined, taking care not to overmix to keep the cake tender.
- Add Vinegar and Coloring: Stir in the distilled white vinegar and purple gel food coloring. Mix until the batter reaches a vibrant and even purple color. You can adjust the amount of gel food coloring for desired intensity.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light, fluffy, and well combined. If the frosting is too thick, add 1 to 2 tablespoons of heavy cream to reach a spreadable consistency.
- Assemble the Cake: Once the cake layers are fully cooled, frost the top of one layer, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake evenly, smoothing with a spatula for a clean finish.
- Serve: Slice and serve the cake at room temperature. Enjoy the beautiful color and delicious cream cheese flavor that makes this cake a standout dessert.
Notes
- Use gel food coloring for the most vivid purple color without thinning the batter.
- You can add a touch of blue gel coloring to deepen the purple shade if desired.
- Ensure the cakes are completely cooled before frosting to prevent melting and sliding of the frosting.
- The cream cheese frosting can be made a day ahead and refrigerated; bring to room temperature before frosting the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
