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.
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)
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.
Notes
Swapping vegetable oil for melted butter gives a richer flavor.
Add a teaspoon of almond extract to the frosting for a subtle twist.
For a dairy-free option, use coconut cream instead of cream cheese and butter.
Increase gel food coloring carefully for a more intense purple color without affecting texture.
Add fresh berries between layers for extra freshness.
Store leftover cake tightly covered in the refrigerator for up to 4 days.
Let refrigerated cake come to room temperature before serving for best softness and flavor.
Reheat slices gently in microwave for 10-15 seconds if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
