Name: Purple Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups sugar; 1 tsp baking soda; 1 tsp salt; 1 tsp cocoa powder; 1 ½ cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tbsp purple food coloring (or natural dye of your choice); 1 tsp white distilled vinegar; 1 tsp vanilla extract; 1 tsp purple food coloring (adjust for desired color); 1 lb cream cheese, softened; 2 sticks unsalted butter, room temperature; 1 tsp vanilla extract; 4 cups sifted confectioners sugar

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This Purple Velvet Cake is a stunning and vibrant twist on the classic red velvet cake. It features a rich, moist cake that is perfectly complemented by a luscious cream cheese frosting. The deep purple hue adds a striking visual element, making it an ideal dessert for any celebration or special occasion. Whether you're preparing it for a birthday party, a holiday gathering, or just because, this cake is sure to impress everyone with its beauty and delicious flavor.

Ingredients

For the cake:

2 ½ cups all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoon purple food coloring or natural dye of your choice, to color

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

1 teaspoon purple food coloring (or adjust for desired color)

For the cream cheese frosting:

1 lb cream cheese, softened

2 sticks unsalted butter, room temperature

1 teaspoon vanilla extract

4 cups sifted confectioners sugar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.

Gradually mix in the dry ingredients, stirring until the batter is smooth.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the cream cheese, butter, and vanilla until smooth. Gradually add the confectioners' sugar, beating until fluffy.

Frost the cooled cake layers and assemble the cake.

Servings and Timing

Servings: 10 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Storage/Reheating

I recommend storing any leftover Purple Velvet Cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you prefer to enjoy it at room temperature, simply let it sit out for about 30 minutes before serving. Reheating isn’t necessary since the cake is already moist, but if you want it slightly warm, a quick 10-second microwave zap will do the trick.

FAQs

Can I use a different type of food coloring?

Yes, you can use any type of food coloring, but I prefer a natural purple dye for a more organic approach. If you’re using gel food coloring, adjust the amount to achieve your desired color.

Can I make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum for the best results.

How can I make this cake more moist?

If you'd like a richer, more moist cake, try adding an extra tablespoon of oil or buttermilk. Some people also like to add sour cream or yogurt for an extra boost in moisture.

Can I freeze this cake?

Yes, you can freeze the cake layers! After they’ve cooled completely, wrap them tightly in plastic wrap and store them in a freezer bag. To thaw, simply leave them at room temperature for a few hours before frosting.

Can I make this cake in advance?

You can definitely make this cake ahead of time. Once the cake is assembled, refrigerate it for up to 2 days. Just be sure to cover it with plastic wrap or store it in an airtight container to maintain freshness.

Conclusion

This Purple Velvet Cake is the perfect balance of flavor, moisture, and stunning color. Whether you're baking it for a special occasion or treating yourself to something sweet, it’s a cake that’s sure to turn heads. The rich purple hue paired with the creamy frosting makes for a show-stopping dessert that will leave everyone asking for the recipe.

Recipe:

Purple Velvet Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This Purple Velvet Cake is a show-stopping dessert with a moist texture and a striking purple hue, perfect for any occasion. Paired with a luscious cream cheese frosting, it's a modern twist on the classic red velvet cake. Impress your guests with this vibrant and flavorful cake that is as delightful to the eyes as it is to the taste buds.

Instructions

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