How to Make Purple Velvet Cake

Step into a world of elegance and indulgence with the Purple Velvet Cake, a stunning twist on the classic red velvet. This majestic dessert not only boasts a striking purple hue but also delivers the same velvety smooth texture and delicate crumb that has made its crimson counterpart a beloved treat worldwide. Perfect for special occasions, themed parties, or whenever you desire a dessert that stands out in both appearance and taste, this Purple Velvet Cake combines rich cocoa flavors with a hint of vanilla, all enveloped in a luscious cream cheese frosting. Let’s embark on creating a cake that’s as visually stunning as it is deliciously satisfying.



Why You’ll Love Purple Velvet Cake:

  • Eye-Catching Presentation: The vibrant purple color makes this cake a showstopper at any gathering.
  • Velvety Texture: Like its red counterpart, this cake offers a tender and smooth crumb that melts in your mouth.
  • Rich Flavor: A subtle cocoa base balanced with the sweetness of vanilla and tangy cream cheese frosting.
  • Versatile: Perfect for birthdays, anniversaries, or as a unique twist on traditional holiday desserts.

Ingredients Notes For Purple Velvet Cake:

  • Cocoa Powder: Provides a subtle chocolate flavor that’s characteristic of velvet cakes.
  • Buttermilk: Ensures a tender crumb and balances the sweetness with its tanginess.
  • Vinegar and Baking Soda: React to make the cake light and fluffy.
  • Purple Food Coloring: Gel food coloring works best for achieving a vibrant, even purple without altering the cake’s texture.
  • Cream Cheese Frosting: A smooth, tangy frosting that complements the cake’s richness.

Recipe Steps:

  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and purple food coloring until the desired shade is achieved.
  4. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Stir in vinegar.
  5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Frost: Let the cakes cool before removing them from the pans. Once completely cooled, frost with cream cheese frosting.
  7. Decorate: Use extra frosting, edible glitter, or fresh berries for a regal finish.

Storage Options:

  • Room Temperature: Store the frosted cake at room temperature for up to a day.
  • Refrigerate: For longer storage, keep in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.



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How to Make Purple Velvet Cake



For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons (or more) purple food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound (2 blocks) cream cheese, softened
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted


Making the Cake:

  1. Preheat the Oven and Prepare Pans:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients:
    • In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. Combine Wet Ingredients:
    • In a large bowl, whisk together the vegetable oil, buttermilk, eggs, purple food coloring, vinegar, and vanilla extract until well combined.
  4. Combine Dry and Wet Mixtures:
    • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a smooth batter forms.
  5. Bake:
    • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Making the Cream Cheese Frosting:

  1. Beat Cream Cheese and Butter:
    • In a large bowl, beat the cream cheese, butter, and vanilla extract together until smooth and creamy.
  2. Add Powdered Sugar:
    • Gradually add the powdered sugar, beating on low speed until combined, then on high speed until the frosting is smooth and fluffy.

Assembling the Cake:

  1. Trim the Cakes:
    • If the cakes have domed on top, trim them with a knife to create flat surfaces.
  2. Layer and Frost:
    • Place one cake layer on your serving plate and spread a layer of frosting on top. Place the second cake layer over the first and apply a crumb coat (a thin layer of frosting to seal in crumbs). Refrigerate for about 30 minutes to set the crumb coat, then apply the final coat of frosting over the entire cake.
  3. Decorate:
    • Decorate as desired. You can use extra frosting to pipe decorations, sprinkle with purple sugar crystals, or garnish with edible flowers for a beautiful finish.
  • Author: Maria

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