Name: Purple Velvet Delight
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup buttermilk, room temperature; 1 cup vegetable oil; 3 large eggs, room temperature; 2 tablespoons unsweetened cocoa powder; 1 tablespoon pure vanilla extract; 2 teaspoons white vinegar; 1 to 2 teaspoons purple gel food coloring (adjust to desired color); 8 oz cream cheese, softened (for frosting); ½ cup unsalted butter, softened (for frosting); 4 cups powdered sugar, sifted (for frosting); 1 teaspoon pure vanilla extract (for frosting)

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Purple Velvet Delight a stunningly vibrant and moist purple velvet cake with a rich cream cheese frosting, perfect for celebrations or any time I want a show-stopping dessert.

Ingredients

For the cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk, room temperature

1 cup vegetable oil

3 large eggs, room temperature

2 tablespoons unsweetened cocoa powder

1 tablespoon pure vanilla extract

2 teaspoons white vinegar

1 to 2 teaspoons purple gel food coloring (adjust to desired color)

For the cream cheese frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon pure vanilla extract

(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 large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder until evenly combined.

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

Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cakes cool, prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract.

Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake on top and frost the top and sides evenly.

Chill the cake for at least 30 minutes before slicing to allow the frosting to set.

Servings and timing

This recipe yields 12 servings. It takes about 20 minutes to prepare, 35 minutes to bake, and a total of 1 hour and 5 minutes to complete, including cooling and frosting.

Variations

I like to experiment with this cake by adding a few variations. For example, swapping the vegetable oil for melted butter gives a richer flavor. Sometimes, I add a teaspoon of almond extract to the frosting for a subtle twist. For a dairy-free option, I use coconut cream in place of the cream cheese and butter. If I want a more intense purple color, I increase the gel food coloring carefully to avoid affecting the cake's texture. Another fun variation is adding fresh berries between the layers for extra freshness.

Storage/reheating

I store leftover cake tightly covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, I like to let the cake come to room temperature for about 20 minutes to enhance its softness and flavor. If I want to reheat a slice, I microwave it for 10-15 seconds to warm it gently without melting the frosting completely.

FAQs

Can I use regular milk instead of buttermilk?

I recommend using buttermilk because it reacts with the baking soda to help the cake rise and stay tender. However, if I don’t have buttermilk, I make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes.

How can I make this cake vegan?

To make a vegan version, I replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk with vinegar as a buttermilk substitute. For the frosting, I use vegan cream cheese and vegan butter alternatives.

Can I freeze this cake?

Yes, I usually freeze the baked cake layers (unfrosted) tightly wrapped in plastic wrap and then foil for up to 3 months. When ready, I thaw them overnight in the refrigerator before frosting and serving.

Why is there cocoa powder in the recipe?

The cocoa powder adds depth to the flavor and enhances the traditional velvet cake texture. It also balances the sweetness and complements the tangy cream cheese frosting.

How do I prevent the cake from drying out?

I make sure not to overbake the cake and keep it covered once cooled. Using oil in the batter helps keep the cake moist, and chilling the frosted cake also helps retain moisture.

Conclusion

This Purple Velvet Delight is one of my favorite cakes to bake because it combines vibrant color with classic, moist velvet cake texture and creamy frosting. It’s simple to make but looks impressive, making it perfect for any occasion where I want to impress friends and family. I enjoy experimenting with flavors and variations, and I’m confident this recipe will become a staple in my dessert repertoire.

Recipe:

Purple Velvet Delight

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A stunningly vibrant and moist purple velvet cake with a rich cream cheese frosting, perfect for celebrations or any time you want a show-stopping dessert.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder until evenly combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and purple food coloring until smooth and vibrant.
Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes cool, prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract.
Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake on top and frost the top and sides evenly.
Chill the cake for at least 30 minutes before slicing to allow the frosting to set.