The Purple Velvet Cake is a stunning twist on the classic red velvet, featuring a vibrant purple hue that makes it a visual standout at any gathering. This cake combines the rich, moist texture of traditional velvet cakes with an eye-catching color, making it not only delicious but also a conversation starter. It’s perfect for parties, celebrations, or any occasion where you want to impress your guests with something uniquely beautiful and delectably sweet.
This recipe is a delightful variation that maintains the tender crumb and creamy frosting of its red counterpart but steps into its own with a bold new color. Whether you’re a seasoned baker or a novice, this cake offers a fun baking experience with a spectacular result that everyone will love.
Why You’ll Love This Recipe
• Striking Presentation: The vivid purple color adds a fun and festive touch to your dessert table, perfect for special occasions.
• Classic Flavor: With its soft, moist texture and hint of cocoa, this cake is a hit with guests who love traditional velvet cakes.
• Customizable: Easy to adapt with different extracts or decorations, this cake allows you to put your own creative spin on it.
Ingredients
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons (1 ounce) purple food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• Cream cheese frosting (homemade or store-bought)
Instructions
1. Preheat and Prepare Pans
• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
2. Mix Dry Ingredients
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder until well combined.
3. Mix Wet Ingredients
• In another bowl, stir together the vegetable oil, buttermilk, eggs, purple food coloring, vinegar, and vanilla extract until smooth and fully integrated.
4. Combine Ingredients
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth. Avoid overmixing to keep the cake light and fluffy.
5. Baking
• Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. Frosting
• Once completely cooled, frost the cake with your choice of cream cheese frosting. Apply a crumb coat first, then a final thicker coat for a smooth finish.
Tips
• Color Intensity: Adjust the amount of purple food coloring to achieve the desired shade of purple. Start with the suggested amount and add more if needed.
• Homemade Buttermilk: No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
• Flavor Twist: Add a teaspoon of almond extract to the batter to introduce a subtle nutty flavor that complements the cream cheese frosting.
Storage Options
• Refrigerate: Store the frosted cake in the refrigerator for up to 5 days. Cover loosely with plastic wrap to prevent drying out.
• Freeze: Unfrosted cakes can be wrapped in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
Purple Velvet Cake is more than just a dessert; it’s a showpiece that brings joy and a splash of color to your table. Enjoy the process of creating this beautiful cake and the many compliments it will surely receive!
