Ultimate Purple Velvet Cake
A whimsical twist on the classic red velvet cake, the Ultimate Purple Velvet Cake is visually striking and offers a rich, moist texture perfect for any special occasion.
Servings: 12 slices
Calories: 400kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Gives the cake a light and fluffy texture.
- 1 1/2 cups granulated sugar Sweetens the cake and balances the flavors.
- 1 teaspoon baking powder Helps the cake rise to perfection.
- 1/2 teaspoon baking soda Works with baking powder for an airy cake.
- 1/2 teaspoon salt Enhances all the flavors beautifully.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 1 cup buttermilk Contributes a soft texture and subtle tang.
- 3 large eggs Binds everything together.
- 2 teaspoons vanilla extract Infuses a warm, comforting aroma.
- purple gel food coloring The star ingredient that makes the cake visually stunning.
Frosting Ingredients
- 1 cup cream cheese, softened Essential for the dreamy frosting.
- 1/2 cup unsalted butter, softened Adds to the creaminess and richness of the frosting.
- 4 cups powdered sugar Sweetens the frosting and gives it a creamy texture.
- 1 teaspoon vanilla extract For an additional flavor boost in the frosting.
Decoration (Optional)
- edible flowers or purple sprinkles To elevate your cake’s presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter until creamy. Gradually mix in the buttermilk, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add the purple gel food coloring a few drops at a time until the desired shade is achieved.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Beat the cream cheese and butter until creamy and smooth. Gradually mix in the powdered sugar and vanilla extract.
- Once the cakes are completely cooled, frost and stack them by spreading a generous layer of frosting between each layer and on the outside.
Decoration
- For that extra touch of elegance, decorate your cake with edible flowers or purple sprinkles.
Notes
Don’t skip the buttermilk! You can substitute it by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for about 10 minutes. Allow your cakes to cool completely before frosting to prevent the frosting from melting.