Why You’ll Love This Recipe
This Purple Velvet Cake combines the subtle cocoa flavor of traditional velvet cakes with a striking purple color, making it both delicious and visually appealing. The addition of white chocolate cream cheese frosting adds a creamy sweetness that complements the cake perfectly.
Ingredients
- 2½ cups (300g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 1½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons purple food coloring (see notes)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well blended.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack before frosting.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 1 hour
Variations
- Natural Coloring: For a natural approach, use beetroot powder or concentrated blueberry juice to achieve the purple hue. Note that natural colorings may result in a less vibrant color.
- Different Frostings: While white chocolate cream cheese frosting complements this cake well, you can also use traditional cream cheese frosting or a buttercream frosting flavored with a hint of lemon or almond extract.
Storage/Reheating
- Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
- Reheating: To enjoy the cake warm, microwave individual slices for 10-15 seconds.
FAQs
What makes a velvet cake “velvet”?
The term “velvet” refers to the cake’s fine, smooth crumb and soft texture, achieved by combining specific ingredients like buttermilk and vinegar.
Can I use natural food coloring?
Yes, natural colorings like beetroot powder or blueberry juice can be used, though they may produce a less vibrant purple hue.
Is the cocoa flavor strong in this cake?
No, the cocoa flavor is subtle, providing a mild chocolate taste without overpowering the cake’s sweetness.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them. Thaw and frost them on the day you plan to serve.
What type of food coloring works best?
Gel food coloring is recommended for its concentrated color and ability to achieve a vibrant hue without altering the cake’s consistency.
How do I prevent the cake from sticking to the pans?
Grease and flour the cake pans thoroughly, or line them with parchment paper to ensure easy removal.
Can I make cupcakes with this recipe?
Yes, this batter works well for cupcakes. Adjust the baking time to 18-20 minutes, or until a toothpick comes out clean.
What’s the best way to apply the frosting?
For a smooth finish, apply a crumb coat first, refrigerate the cake for 30 minutes, then apply the final layer of frosting.
How can I achieve a deeper purple color?
Using a combination of purple and white food coloring can help achieve a more vibrant and lighter purple hue.
Can I add other flavors to the cake?
Yes, subtle flavors like almond or lemon extract can be added to the batter for a unique twist.
Conclusion
This Purple Velvet Cake is a show-stopping dessert that combines a moist, tender crumb with a luscious white chocolate cream cheese frosting. Its vibrant color and delightful flavor make it perfect for celebrations or any occasion where you want to impress your guests. Happy baking!
Purple Velvet Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Purple Velvet Cake is a vibrant twist on the classic red velvet, featuring a moist crumb and subtle cocoa flavor. Perfect for special occasions, this cake dazzles with its purple hue and creamy white chocolate cream cheese frosting.
Ingredients
- 2½ cups (300g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp unsweetened cocoa powder
- 1½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp purple food coloring (or natural alternatives like beetroot powder)
- 1 tsp white vinegar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round pans.
- Mix Dry Ingredients: Sift flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
- Combine Wet Ingredients: In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Blend Mixtures: Gradually add wet ingredients to dry, stirring until smooth.
- Bake: Divide batter into pans and bake for 25-30 minutes. Test with a toothpick.
- Cool: Let cakes cool for 10 minutes in pans, then transfer to a wire rack. Frost when completely cool.
Notes
- For a natural purple hue, use beetroot powder or concentrated blueberry juice.
- Adjust food coloring to achieve the desired shade of purple.
- Frosting tip: Start with a crumb coat, chill, then apply the final layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American