Purple velvet cake is a whimsical twist on the classic red velvet cake, bringing a stunning pop of color to any dessert table. This cake is moist, tender, and infused with subtle cocoa and vanilla flavors. The rich cream cheese frosting provides the perfect tangy complement to the cake’s lightly sweet and velvety texture. Whether you’re celebrating a birthday, hosting a special event, or simply want to bake something extraordinary, purple velvet cake is a showstopper. The vibrant color, achieved with natural or food-grade coloring, ensures this dessert will be the centerpiece of any celebration.

Why You’ll Love This Recipe
Purple velvet cake is not only visually stunning but also a joy to eat. The buttermilk and vinegar in the batter create a soft, fluffy texture, while the cocoa adds a hint of chocolate that’s perfectly balanced by the cream cheese frosting. This cake is versatile, making it ideal for weddings, baby showers, or themed parties. It’s also surprisingly easy to make, even for beginner bakers, and provides an opportunity to experiment with natural food colorings like beet juice or butterfly pea powder for a healthier touch.

Preparation Time and Servings:

Prep time: 25 minutes
Cook time: 30 minutes
Cooling time: 1 hour
Total time: 1 hour 55 minutes
Yield: 12 slices
Serving Size: 1 slice

Nutritional Information (per serving):

Calories: 430
Carbohydrates: 58g
Protein: 6g
Fat: 18g
Fiber: 1g
Sugar: 37g

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 cup buttermilk, room temperature
1 tablespoon white vinegar
Purple food coloring (gel or liquid) or natural color alternatives

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 tablespoon vanilla extract
Pinch of salt

For Garnish (Optional):

Purple sprinkles or edible glitter
Fresh berries (blackberries, blueberries, or raspberries)
Edible flowers

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, oil, and sugar together until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Add Vinegar and Color: Stir in the vinegar, then add the purple food coloring a little at a time until the desired color is achieved.

Step 2: Bake the Cakes

Divide Batter: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake: Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Mix in the vanilla extract and a pinch of salt.

Step 4: Assemble the Cake

Trim Layers: If needed, trim the tops of the cake layers to make them level.
Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Decorate: Garnish with purple sprinkles, edible glitter, fresh berries, or edible flowers as desired.

Ingredient Background

The vibrant purple hue of this cake is its most striking feature, and you can achieve it with either food-grade gel coloring or natural alternatives. The small amount of cocoa powder adds a subtle chocolate undertone, staying true to the “velvet” tradition. Buttermilk and vinegar are key components in creating a tender crumb and activating the leavening agents. Finally, the cream cheese frosting adds a creamy, tangy contrast to the sweet cake layers.

Technique Tips

Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature for a smooth batter.
Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined.
Use Gel Food Coloring: Gel coloring is more concentrated than liquid, giving you a vibrant purple without altering the consistency of the batter.
Level the Cake: Use a serrated knife to level the cake layers before frosting for a professional look.

Alternative Presentation Ideas

Layered Cupcakes: Divide the batter into cupcake liners and frost each with a swirl of cream cheese frosting.
Bundt Cake: Bake the batter in a Bundt pan for a stunning shape, then drizzle with frosting or glaze.
Ombre Cake: Divide the batter into three portions and add varying amounts of purple food coloring to create an ombre effect in the layers.

Additional Tips for Success

Chill the Cake Before Frosting: For easier frosting, chill the cake layers in the refrigerator for 30 minutes after they’ve cooled completely.
Sift the Powdered Sugar: Sifting the powdered sugar ensures a smooth, lump-free frosting.
Test for Doneness: Always check the cake with a toothpick to ensure it’s fully baked. Overbaking can lead to dryness.
Store Properly: Refrigerate the cake if not serving immediately, as cream cheese frosting is perishable.

Recipe Variations

Natural Coloring: Use pureed blackberries or butterfly pea powder for a natural purple hue.
Chocolate Twist: Increase the cocoa powder to 1/4 cup for a more chocolate-forward flavor.
Lemon Cream Cheese Frosting: Add lemon zest and juice to the frosting for a citrusy twist.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan Version: Use plant-based butter, vegan cream cheese, and almond milk with a splash of vinegar for a vegan-friendly cake.

Freezing and Storage

Freezing the Cake: Wrap cooled cake layers tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw at room temperature before frosting.
Refrigerating Leftovers: Store the assembled cake in an airtight container in the refrigerator for up to 5 days.
Freezing Frosted Cake: Freeze individual slices of the frosted cake on a baking sheet, then wrap them in plastic wrap and store in a freezer-safe bag for up to 3 months.

Healthier Twist Ideas

Reduce Sugar: Use less sugar in the frosting or replace it with a natural sweetener like maple syrup.
Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Low-Fat Option: Use reduced-fat cream cheese and Greek yogurt in the frosting.
Natural Colors: Opt for natural food colorings to avoid artificial dyes.

Serving Suggestions for Events

Purple velvet cake is a perfect choice for themed events such as baby showers, weddings, or birthdays. Pair it with complementary drinks like lavender lemonade, sparkling grape juice, or champagne. For a more elaborate dessert table, serve alongside macarons, berry tarts, or chocolate-covered strawberries for a touch of luxury.

Special Equipment

Stand Mixer or Hand Mixer: Essential for creaming the butter and sugar and

Purple Velvet Cake