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
