Purple Velvet Cake

Embark on a culinary journey with the captivating Purple Velvet Cake with White Chocolate Cream Cheese Frosting—a unique twist on the traditional red velvet cake. This vibrant dessert blends the classic cocoa-infused flavor with a stunning purple hue, making it not only a treat for the palate but also a feast for the eyes. Whether you’re celebrating a special occasion or simply looking to spice up your baking repertoire, this purple velvet cake promises to be a showstopper at any gathering.

Why Purple Velvet?

The idea of transforming the iconic red velvet cake into a purple velvet variant stems from the desire to personalize and elevate the traditional recipe. By substituting purple food coloring for red, you infuse the cake with a sense of whimsy and originality that sets it apart. This playful twist is perfect for themed parties or as a way to surprise someone special with something uniquely delightful

Ingredients:

2 and 1/2 cups of all-purpose flour
1 and 1/2 cups of granulated sugar
1 tsp of baking soda
1 tsp of salt
1 tsp of cocoa powder
1 and 1/2 cups of vegetable oil
1 cup of buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp of red food coloring
1 tsp of white distilled vinegar
1 tsp of vanilla extract
1 tsp (or more, as needed for color) of purple food coloring

For the Cream Cheese Frosting:

1 pound of cream cheese, softened
2 sticks of unsalted butter, at room temperature
1 tsp of vanilla extract
4 cups of sifted confectioners’ sugar

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
Gradually mix in dry ingredients, stirring until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, beating until fluffy.
Frost the cake layers and assemble the cake.

Expert Tips:

• Color Intensity: Adjust the amount of purple food coloring based on your desired hue. For a deeper purple, add a bit more coloring a drop at a time.
• Smooth Frosting: For the silkiest frosting, ensure your cream cheese and butter are at room temperature before beating.
• Cake Flour Option: For an even softer cake, consider substituting cake flour for all-purpose flour. Use the same amount.

Serving Suggestions:

Serve this stunning Purple Velvet Cake as the grand finale to any celebration. It pairs wonderfully with a cup of coffee or tea, making it perfect for brunches, afternoon teas, or dessert after a special dinner. For an extra touch of elegance, garnish with edible flowers or a light dusting of purple sugar sprinkles.

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Purple Velvet Cake

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 and 1/2 cups of all-purpose flour

• 1 1 and 1/2 cups of granulated sugar

• 1 tsp 1 baking soda

• 1 tsp 1 salt

• 1 tsp 1 cocoa powder

• 1 1 and 1/2 cups of vegetable oil

• 1 cup 1 buttermilk, at room temperature

• 2 large 2 eggs, at room temperature

• 2 tbsp 2 red food coloring

• 1 tsp 1 white distilled vinegar

• 1 tsp 1 vanilla extract

• 1 tsp 1 (or more, as needed for color) of purple food coloring

Directions

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
• In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
• Gradually mix in dry ingredients, stirring until the batter is smooth.
• Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, beating until fluffy.
• Frost the cake layers and assemble the cake.

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