Purple Velvet Cake with Cream Cheese Frosting
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.
Servings: 12 servings
Calories: 480kcal
Equipment
- 9-inch Round Cake Pans
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
Wet Ingredients
- 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
- 1 tsp purple food coloring or more, as needed for color
Frosting Ingredients
- 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.
Nutrition
Calories: 480kcal | Fat: 28g