Purple Velvet Cake Recipe
This stunning Purple Velvet Cake is soft, moist, and packed with a rich yet slightly tangy flavor. Made with cocoa, buttermilk, and a vibrant purple hue, it’s the perfect dessert for any occasion!
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Servings: 6 people
Calories: 450kcal
Cost: $8
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
✔ Use gel-based food coloring for a vibrant purple hue.
✔ 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.
✔ 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.
Nutrition
Calories: 450kcal