Description
This Purple Velvet Cake with Cream Cheese Frosting is a vibrant twist on the classic red velvet, featuring a striking purple hue and a moist, tender crumb. The cake layers are perfectly balanced with a smooth, tangy cream cheese frosting, making it a delightful dessert for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tablespoons (1 oz) purple food coloring
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk the eggs, vegetable oil, buttermilk, purple food coloring, vinegar, and vanilla extract until smooth and uniform.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing and keep the cake tender.
- Divide batter: Evenly pour the batter into the two prepared cake pans, smoothing the tops to ensure even layers.
- Bake the cake: Place the pans in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes to set, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare the frosting: In a mixing bowl, beat together the softened unsalted butter and cream cheese until creamy and smooth.
- Add powdered sugar and flavoring: Gradually add the powdered sugar and vanilla extract to the butter and cream cheese mixture, beating until the frosting is smooth, fluffy, and spreadable.
- Frost the first layer: Place one cooled cake layer on a serving plate and spread an even layer of frosting over the top.
- Assemble the cake: Position the second cake layer on top of the frosted first layer and spread frosting evenly over the top and sides of the entire cake for a smooth finish.
- Chill the cake: Refrigerate the assembled cake for about one hour to allow the frosting to set firmly before serving.
- Serve: Serve the cake chilled or at room temperature according to preference for optimal flavor and texture.
Notes
- Ensure cakes are completely cooled before frosting to prevent melting.
- Use gel-based purple food coloring for more vibrant color without thinning the batter.
- For a dairy-free version, substitute buttermilk and cream cheese with plant-based alternatives.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Allow the cake to come to room temperature before serving for best texture and flavor.
