If you love red velvet cake, get ready for an exciting twist. Purple Velvet Cake Recipe! This stunning dessert has the same soft, moist texture as the classic, but with a vibrant purple hue that makes it perfect for special occasions. Whether you’re baking for a birthday, wedding, or just want to impress your guests, this cake is as beautiful as it is delicious.
So, what makes a purple velvet cake unique? Like red velvet, it has a delicate balance of cocoa powder, buttermilk, and a hint of vinegar, which gives it a rich yet slightly tangy flavor. The purple color can be achieved using food coloring or natural ingredients like ube (purple yam) or purple sweet potato. Pair it with a creamy frosting, and you have a show-stopping dessert that’s both elegant and indulgent.
In this recipe, we’ll walk you through everything you need to know to make the perfect purple velvet cake, from choosing the right ingredients to getting that flawless, even color. Plus, you’ll learn expert tips on baking, frosting, and storing your cake so it stays fresh and delicious.
Let’s get started!
Table of Contents
What Is a Purple Velvet Cake?
Purple velvet cake is a vibrant twist on the well-loved red velvet cake. It maintains the signature soft and tender texture but replaces the traditional red color with a deep, eye-catching purple hue.
Key Characteristics:
✔ Soft, moist, and fluffy texture
✔ Mild cocoa flavor balanced with tangy buttermilk
✔ Vibrant purple hue achieved with natural or artificial coloring
✔ Pairs well with cream cheese or buttercream frosting
The color transformation in this cake can be achieved in several ways, including using purple gel food coloring or natural alternatives like ube extract or purple sweet potato powder. Whether you prefer a bright royal purple or a soft lavender tone, this cake is versatile and easy to customize.
Ingredients for the Best Purple Velvet Cake
A well-balanced recipe starts with quality ingredients. Below is a detailed list of everything you’ll need to create a moist and flavorful purple velvet cake.
Dry Ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Granulated sugar | 1 ¾ cups |
| Unsweetened cocoa powder | 2 tbsp |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
Wet Ingredients:
| Ingredient | Amount |
| Eggs | 3 large |
| Buttermilk | 1 cup |
| Vegetable oil | 1 cup |
| Vanilla extract | 2 tsp |
| White vinegar | 1 tsp |
| Purple gel food coloring | 1-2 tsp (adjust as needed) |
The Secret to the Perfect Purple Color
Achieving the perfect shade of purple can be tricky. Here’s what you need to know:
Using Food Coloring:
- Gel-based food coloring is highly concentrated and produces vibrant hues without affecting texture.
- Avoid liquid food coloring, as it may dilute your batter.
- If your purple appears too dark, add a tiny drop of blue or pink to adjust the shade.
Natural Alternatives:
- Ube extract – Provides a subtle nutty flavor with a natural purple hue.
- Purple sweet potato powder – Works well but may require additional moisture.
- Beet juice – Less common but can create a purple-red hue.
Step-by-Step Instructions (With Pro Tips)
1. Preheat & Prepare the Baking Pans
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt until well combined.
3. Combine the Wet Ingredients
- In another bowl, whisk together eggs, buttermilk, oil, vanilla extract, vinegar, and purple food coloring.
- Mix until everything is well incorporated.
4. Blend Wet & Dry Mixtures
- Gently incorporate the dry ingredients into the wet mixture, mixing on a low speed.
- Continue mixing until just combined—avoid overmixing to prevent a dense cake.
5. Bake the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out free of batter.
6. Cool & Prepare for Frosting
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.
- Ensure they are completely cool before frosting.
Best Frosting for Purple Velvet Cake
1. Classic Cream Cheese Frosting
This tangy and creamy frosting pairs perfectly with the cake’s mild cocoa flavor.
| Ingredient | Amount |
| Cream cheese | 8 oz (room temperature) |
| Unsalted butter | ½ cup |
| Powdered sugar | 3 ½ cups |
| Vanilla extract | 1 tsp |
| Heavy cream | 2 tbsp |
Instructions:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in vanilla and heavy cream, adjusting consistency if needed.
2. Vanilla Buttercream Frosting
A sweeter alternative that enhances the cake’s richness.
Pro Tips for the Perfect Purple Velvet Cake
- Use room-temperature ingredients for even mixing.
- Measure flour correctly using the spoon-and-level method.
- Use high-quality food coloring for a bold, even purple tone.
- Do not overbake – Check for doneness at the 30-minute mark.
Storage & Make-Ahead Tips
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezing: Wrap unfrosted layers in plastic wrap and freeze for up to 3 months.
Conclusion
This Purple Velvet Cake is a show-stopping dessert that combines a rich, moist texture with a striking purple hue. Whether you’re baking it for a special occasion or simply indulging in a sweet treat, this cake is sure to impress. With its mild cocoa flavor and velvety crumb, it’s a delightful twist on a classic favorite.
Now it’s your turn to bake this Purple Velvet Cake! Try the recipe, share it with your friends, and let us know how it turned out in the comments below. Happy baking!
Best Purple Velvet Cake Recipe – Moist & Fluffy
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch cake pans (x2)
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- Wet Ingredients:
- 3 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1-2 tsp purple gel food coloring adjust as needed
- Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- ½ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- 1️⃣ Preheat & Prepare – Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- 2️⃣ Mix Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- 3️⃣ Combine Wet Ingredients – In another bowl, whisk eggs, buttermilk, oil, vanilla, vinegar, and purple food coloring.
- 4️⃣ Mix & Blend – Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
- 5️⃣ Bake – Divide batter evenly between cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6️⃣ Cool & Frost – Let cakes cool completely before spreading cream cheese frosting over each layer.
Notes
✔ For natural coloring, try ube extract or purple sweet potato powder.
✔ Store at room temperature for 2 days, or refrigerate for up to a week.
FAQs
Can I make a purple velvet cake without food coloring?
Yes! You can use ube extract, purple sweet potato powder, or beet juice as natural coloring alternatives.
What does purple velvet cake taste like?
It has a mild cocoa flavor with a slightly tangy and buttery taste, similar to traditional red velvet cake.
Can I turn this recipe into cupcakes?
Absolutely! Bake the batter in lined cupcake tins at 350°F (175°C) for 18-20 minutes.
How do I keep the cake from drying out?
Use buttermilk and oil for moisture and avoid overbaking. Store in an airtight container.
What frosting pairs best with purple velvet cake?
Classic cream cheese frosting or vanilla buttercream are excellent choices.
Can I make this cake ahead of time?
Yes! Store the unfrosted cake layers in the refrigerator for up to 3 days or freeze for up to 3 months.
Why did my cake turn brown instead of purple?
This can happen if too much cocoa powder is used or if the food coloring isn’t strong enough.
Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
How do I get a deeper purple shade?
Use a high-quality purple gel food coloring and add a tiny drop of blue if needed.
What’s the best way to store leftover cake?
Keep it in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze slices for up to 3 months.
Looking for more cake ideas? Check out our ultimate guide:
[Best Cake Ideas for Birthdays, Weddings, and More]