Purple Velvet Cake
This stunning Purple Velvet Cake features vibrant purple layers with a tender, velvety crumb and rich cream cheese frosting. The combination of buttermilk, subtle cocoa, and tangy cream cheese creates an unforgettable dessert that's perfect for birthdays, bridal showers, and any celebration that deserves something special.
Equipment
- Three 9-inch round cake pans
- Large mixing bowls - at least 2
- Electric mixer - stand or hand mixer
- Cooling racks
- Offset spatula - for frosting
- Toothpicks - for testing doneness
- Cake turntable - optional but helpful
Ingredients
For the Cake
- 2 ½ cups all-purpose flour - 315g
- 1 ½ cups granulated sugar - 300g
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons natural cocoa powder - not Dutch-processed
- 1 ½ cups vegetable oil - 360ml
- 1 cup buttermilk - 240ml, room temperature
- 2 large eggs - room temperature
- 2 tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons purple gel food coloring
- ½-1 teaspoon red gel food coloring - optional, for depth
For the Cream Cheese Frosting
- 16 ounces cream cheese - 450g, softened
- ¾ cup unsalted butter - 170g, softened
- 4 cups powdered sugar - 480g, sifted
- 2 teaspoons pure vanilla extract
- salt - pinch
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, line bottoms with parchment paper, and grease again.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder for at least 30 seconds until evenly distributed. Set aside.
- In another large bowl, whisk together oil, buttermilk, eggs, vanilla, and vinegar. Add purple gel food coloring (and optional red coloring) and whisk until color is completely uniform.
- Pour wet ingredients into dry ingredients and mix on low speed until just combined and smooth. Scrape down bowl to ensure everything is incorporated.
- Divide batter evenly among prepared pans (about 2 cups per pan). Tap pans gently on counter to release air bubbles.
- Bake for 25-28 minutes until toothpick inserted in center comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto cooling racks and cool completely.
- Beat softened cream cheese and butter together for 2-3 minutes until smooth and fluffy. Add vanilla and salt, then gradually add powdered sugar one cup at a time, beating until light and fluffy.
- Place first cake layer on serving plate, spread ¾ cup frosting on top. Add second layer, frost, then add third layer. Apply thin crumb coat over entire cake and refrigerate 15-20 minutes.
- Apply remaining frosting in a thick layer over top and sides. Smooth with offset spatula and decorate as desired with berries, flowers, or sprinkles.
Notes
- Use room temperature eggs and buttermilk for best texture and proper emulsification.
- Gel food coloring is essential - liquid coloring won't create vibrant purple and can affect batter consistency.
- Natural cocoa powder (not Dutch-processed) is required for proper chemical reaction with acidic ingredients.
- Don't skip the crumb coat - it traps crumbs and makes final frosting layer smooth and professional-looking.
- Store frosted cake in refrigerator for up to 5 days in airtight container. Bring to room temperature 30 minutes before serving.
- Cake layers can be baked 2 days ahead and stored wrapped in plastic wrap at room temperature, or frozen for up to 3 months.
- For cupcakes, divide batter into 24 cupcake liners and bake at 350°F for 18-20 minutes.
- To make vegan, use plant milk plus vinegar for buttermilk, flax eggs, and vegan cream cheese for frosting.
- Adding ½-1 teaspoon red gel food coloring with purple prevents grayish tone and creates deeper purple color.
- Measure flour by spooning into measuring cup and leveling off - don't scoop directly from bag or cake will be dry.
Nutrition
Serving: 1SliceCalories: 625kcalCarbohydrates: 72gProtein: 6gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 55gVitamin A: 12IUCalcium: 6mgIron: 8mg
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