If you love the classic richness of red velvet but want a unique twist, this Purple Velvet Cake with Cream Cheese Frosting is perfect! With its moist crumb, a hint of cocoa, and a luscious tangy frosting, it’s a showstopper for birthdays, weddings, or any celebration. The deep purple hue adds a regal touch, making it ideal for those who appreciate stunning purple cake designs that taste just as incredible as they look.
Purple Velvet Cake with Cream Cheese Frosting
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Mixing bowls For combining wet and dry ingredients separately
Electric mixer A stand or hand mixer helps achieve a smooth batter and fluffy frosting
Cake pans (2x 9-inch round) The standard size for even layers. Use a single larger pan if you prefer a sheet cake
Cooling rack Essential for preventing the cake from becoming soggy after baking
Offset spatula Helps spread the frosting smoothly
For the Cake
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp white vinegar
- ½ tsp salt
- 1 tbsp purple gel food coloring
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together flour, cocoa powder, salt, and baking soda. In a separate large bowl, mix the sugar, oil, eggs, buttermilk, vanilla, and vinegar. Add the dry ingredients gradually, mixing until just combined. Stir in the purple food coloring until the batter is a deep, vibrant shade.
Bake the Cake
Divide the batter evenly between the cake pans and smooth the tops. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Make the Frosting
Using an electric mixer, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed at first, then increasing to medium. Stir in the vanilla extract and beat until fluffy.
Assemble and Decorate
Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second layer over it and frost the entire cake evenly. Use an offset spatula to create a smooth or swirled velvet cake design. For extra elegance, decorate with edible pearls, fresh berries, or gold leaf.
Pairings
- Drink: A glass of chilled milk or a cup of Earl Grey tea enhances the cake’s creamy, tangy notes.
- Side: Pair with vanilla bean ice cream for an extra indulgent treat.
- Occasions: This cake is perfect for milestone celebrations, weddings, or themed parties where purple cakes make a statement.
FAQs
1. Can I use a different food coloring?
Yes! Gel food coloring works best for achieving a deep purple shade without altering the texture. Liquid food coloring may require more product and can affect consistency.
2. What type of cocoa powder should I use?
Use unsweetened natural cocoa powder. Dutch-processed cocoa will alter the acidity, which may impact the cake’s texture.
3. Can I make this ahead of time?
Absolutely! Bake the cake layers a day in advance and store them wrapped in plastic at room temperature. Frost just before serving for the best freshness.
4. Should I use cake flour instead of all-purpose?
Cake flour results in a lighter texture, but all-purpose flour works just fine. If using cake flour, add an extra 2 tablespoons per cup to adjust for consistency.
