Purple Velvet Cake with Cream Cheese Frosting is a fun and colorful treat that everyone will love. With its unique purple hue and rich frosting, this cake is perfect for celebrations or just a special dessert at home.
Why Make This Recipe
You should try this Purple Velvet Cake because it adds a pop of color to your dessert table! It’s not just beautiful; it tastes amazing too. This cake is soft, moist, and pairs perfectly with the sweet cream cheese frosting. Plus, it’s a joy to make and share with family and friends.
How to Make Purple Velvet Cake
Ingredients:
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 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
- 1 tsp (or more, as needed for color) purple food coloring
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, at room temperature
- 1 tsp vanilla extract
- 4 cups sifted confectioners’ sugar
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat cream cheese, butter, and vanilla until smooth. Gradually add confectioners’ sugar, beating until fluffy.
- Once cakes are cool, frost between the layers, then cover the top and sides of the cake with frosting.
How to Serve Purple Velvet Cake
Serve your Purple Velvet Cake with a big slice on a nice plate. It pairs well with coffee or tea. You can also add fresh berries or a scoop of ice cream on the side for extra deliciousness.
How to Store Purple Velvet Cake
You can store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. If you have a whole cake, you can also wrap it tightly and freeze it for up to a month.
Tips to Make Purple Velvet Cake
- Make sure your ingredients are at room temperature for the best results.
- Don’t skip the cooling step! Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Use gel food coloring for a more vibrant purple hue.
Variation
You can make this cake with different colors! Instead of purple, try blue or pink by changing the food coloring. You can also add chocolate chips or nuts for extra texture.
FAQs
1. Can I use a different type of frosting?
Yes, you can use buttercream or even a whipped cream topping if you prefer!
2. What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
3. How do I prevent my cake from drying out?
Make sure not to overbake the cake. Check for doneness a few minutes earlier than the suggested time by using a toothpick.
Enjoy making and sharing this delightful Purple Velvet Cake with Cream Cheese Frosting! It’s sure to be a hit!
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 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
- 1 tsp (or more) purple food coloring
- For the frosting:
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, at room temperature
- 1 tsp vanilla extract
- 4 cups sifted confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring until smooth.
- Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a large bowl, beat cream cheese, butter, and vanilla until smooth. Gradually add confectioners’ sugar, beating until fluffy.
- Once cakes are cool, frost between the layers, then cover the top and sides with frosting.
Notes
For a more vibrant purple hue, use gel food coloring. Ensure the cakes are completely cool before frosting to prevent melting. Store in an airtight container in the fridge for up to 4 days.