Name: Purple Velvet Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2.5 cups All-purpose flour (Measured and leveled); 1.5 cups Granulated sugar; 1 tsp Baking soda; 1 tsp Salt; 1 tsp Cocoa powder (Sifted); 1.5 cups Vegetable oil; 1 cup Buttermilk (At room temperature); 2 large Eggs (At room temperature); 2 tbsp Red food coloring; 1 tsp White distilled vinegar; 1 tsp Vanilla extract (For the cake); 1 tsp Purple food coloring (Or more, as needed for color); 1 lb Cream cheese (Softened); 2 sticks Unsalted butter (At room temperature); 1 tsp Vanilla extract (For the frosting); 4 cups Confectioners’ sugar (Sifted for frosting)

Jump to Recipe

Creamy, vibrant, and delightfully moist, this Purple Velvet Cake with Cream Cheese Frosting is the kind of dessert that steals the show at every gathering. Imagine a tender, velvety crumb infused with just the right amount of color and cocoa, capped with tangy-sweet cream cheese frosting that melts in your mouth. Fun fact: colorful velvet cakes trace their roots to classic red velvet, but playful bakers started experimenting with other hues long ago — and we’re very glad they did. If you love simple crowd-pleasers, this recipe is a must-try.

This cake is special because it’s surprisingly easy to make, comes together quickly, and suits family events as readily as a weekday treat. If you’ve enjoyed our other layered cakes, you’ll find this one equally satisfying — for an alternative twist, check out this purple velvet cake recipe on our site for inspiration. Get your mixing bowls ready — you’re about to make something both beautiful and delicious.

What is Purple Velvet Cake with Cream Cheese Frosting?

Why “purple velvet”? Is it royalty in cake form, or did a mischievous baker run out of red? The name comes from the cake’s rich, velvety texture and its eye-catching purple hue. Think red velvet but swapped for a jewel-toned look — same gentle cocoa undertone, same tender crumb, just a different personality. Who wouldn’t smile at a slice that looks like a dessert gem? And let’s be honest, “the way to a man’s heart is through his stomach,” and a purple cake definitely hits the sweet spot. Give this recipe a try and see which color becomes your new favorite conversation starter.

Why You’ll Love This:

Velvety Texture and Creamy Frosting
The main highlight is the cake’s soft, tender crumb paired with a smooth, tangy cream cheese frosting that balances sweetness and richness perfectly. Every bite is both comforting and elegant.
Wallet-Friendly and Homemade Goodness
Baking at home saves money and lets you control ingredients and portions. This recipe uses pantry-friendly staples, so you won’t need specialty items beyond food coloring.
Bright Visual Appeal and Flavor Boosts
A splash of purple food coloring turns an ordinary cake into something special for parties or holidays. The subtle cocoa and vanilla notes, plus the cream cheese frosting, make it stand out from plain vanilla cakes. If you like creamy, flavorful desserts, compare it to our banana bread cake for another cozy option by checking out this banana bread cake with cream cheese frosting. Ready to bake? Let’s go!

How to Make:

Quick Overview

This recipe is straightforward, beginner-friendly, and fast to assemble. Mixing is mostly one-bowl for wet ingredients and one for dry, and the frosting whips up in minutes. Expect a moist cake with a tender crumb and a delightfully smooth frosting. Prep time is about 20 minutes, bake time about 25 to 30 minutes, and assembly another 15 minutes — roughly one hour from start to finish.

Ingredients

2 and 1/2 cups all-purpose flour, measured and leveled
1 and 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder, sifted
1 and 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract (for the cake)
1 tsp (or more, as needed for color) purple food coloring
1 pound cream cheese, softened for frosting
2 sticks unsalted butter, at room temperature for frosting
1 tsp vanilla extract (for the frosting)
4 cups sifted confectioners’ sugar for frosting

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out excess flour so the pans are evenly coated. Place a sheet of parchment in the bottom if you like extra insurance when removing the cakes.
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Stir with a whisk to combine evenly and to remove any lumps.
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth and well combined. The liquid mixture should look uniformly colored.
Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth. Scrape the bowl with a spatula to incorporate any pockets of flour. Do not overmix — stop when no streaks remain.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely. Cooling fully prevents the frosting from melting when applied.
In a large bowl, beat the softened cream cheese, butter, and vanilla until smooth and creamy. Gradually add the sifted confectioners’ sugar, beating on low at first and then medium-high until fluffy and spreadable. Taste and adjust sweetness if needed.
Once cakes are cool, level the tops if necessary. Place one layer on a serving plate, spread a generous layer of frosting, then top with the second cake layer and frost the top and sides evenly. Chill briefly to set if desired.

Purple Velvet Cake with Cream Cheese Frosting

What to Serve With:

Fresh berries or a mixed berry compote for bright contrast to the rich frosting.
A simple green salad with a citrus vinaigrette if serving as part of a larger dessert spread.
Hot coffee or an espresso-based drink to balance sweetness.
Milk or a lightly sweetened iced tea for family-friendly pairing.
Vanilla bean ice cream on the side for an indulgent duo.

Top Tips for Perfecting:

Ingredient Substitutions: If you don’t have buttermilk, make a quick substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
Color Control: Add purple coloring gradually — a little goes a long way. Mix and evaluate under natural light to avoid over-darkening.
Temperature Matters: Use room-temperature eggs and buttermilk to ensure even mixing and a tender crumb.
Frosting Consistency: If the frosting is too soft, chill for 10 minutes and re-whip. If too firm, beat in 1 teaspoon of milk at a time until spreadable.
Common Mistakes: Don’t overbake — watch the timer and check at 25 minutes. Also, allow cakes to cool fully before frosting to prevent slipping.

For another moist cake that pairs wonderfully with cream cheese frosting, see this banana cake with cream cheese frosting.

Storing and Reheating Tips:

Refrigeration: Store the frosted cake in an airtight cake container or covered with plastic wrap in the refrigerator for up to 4 days. Bring slices to room temperature before serving for best texture.

Freezing: You can freeze unfrosted cooled cake layers wrapped tightly in plastic and foil for up to 3 months. Thaw in the refrigerator overnight, then frost. Finished, frosted cake can be frozen for up to 1 month; wrap tightly.

Shelf Life Details: Without frosting, cake layers keep at room temperature in an airtight container for 1-2 days. With frosting, refrigeration extends freshness.

Reheating: Warm individual slices briefly in the microwave for 10 to 15 seconds to soften the frosting slightly — avoid overheating.

FAQs

Can I use milk instead of buttermilk?
Yes — make a quick homemade buttermilk by adding 1 tbsp white vinegar or lemon juice to 1 cup milk, stirring and letting stand for 5 minutes before using.

How do I get a deeper purple color without changing taste?
Use gel food coloring rather than liquid; it provides more concentrated color with less impact on batter consistency.

Can I make this cake gluten-free?
Yes, substitute a 1:1 gluten-free flour blend that includes xanthan gum. Texture may vary slightly, so monitor baking time.

Can I use margarine instead of butter in the frosting?
Butter gives better flavor and stability. Margarine can work in a pinch but may yield a softer, less flavorful frosting.

How do I prevent the frosting from becoming too runny?
Ensure the cream cheese and butter are at room temperature but not overly soft. If frosting gets runny, chill for 10–15 minutes and re-whip.

Conclusion

This Purple Velvet Cake with Cream Cheese Frosting is an easy, show-stopping dessert that’s perfect for celebrations or a cozy weekend bake. It combines approachable techniques, pantry-friendly ingredients, and a stunning result that tastes as good as it looks. Give it a try, share slices with friends or family, and enjoy the smiles it brings. For another take on this colorful classic, see Purple Velvet Cake with Cream Cheese Frosting.