Here’s a recipe for a Purple Velvet Cake with Cream Cheese Frosting—a beautiful twist on the classic red velvet!
🎂 Purple Velvet Cake
Ingredients:
For the cake:
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2 ½ cups (300g) all-purpose flour
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1 ½ cups (300g) granulated sugar
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1 tsp baking soda
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1 tsp salt
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1 tbsp cocoa powder (unsweetened)
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1 ½ cups (360ml) vegetable oil
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1 cup (240ml) buttermilk, room temperature
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2 large eggs, room temperature
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2 tbsp white vinegar
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1 tbsp vanilla extract
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Purple gel food coloring (start with ¼ tsp and adjust to desired color)
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
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In a separate bowl, whisk together oil, buttermilk, eggs, vinegar, and vanilla extract.
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Slowly add wet ingredients to the dry, mixing until smooth.
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Add purple gel food coloring a little at a time until the batter reaches your desired shade of purple.
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Divide batter evenly between the prepared pans.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
🧁 Cream Cheese Frosting
Ingredients:
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8 oz (225g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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4 cups (480g) powdered sugar, sifted
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2 tsp vanilla extract
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Pinch of salt
Instructions:
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Beat cream cheese and butter together until smooth and creamy.
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Gradually add powdered sugar, beating until light and fluffy.
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Mix in vanilla extract and salt.
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If frosting is too soft, refrigerate for 15–20 minutes before using.
🪄 Assembly Tips:
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Level the cake layers with a serrated knife if needed.
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Apply a crumb coat (a thin layer of frosting) and chill for 30 minutes before final frosting.
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Decorate with edible flowers, purple sprinkles, or a dusting of edible glitter for a magical look.
Would you like a cupcake version, or perhaps suggestions for natural purple coloring (like ube or butterfly pea)?
