Purple Velvet Cake
A stunning twist on the classic red velvet cake, this homemade purple velvet cake is moist, fluffy, and rich in flavor. Topped with creamy cream cheese frosting, it’s perfect for celebrations or an indulgent treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- Spatula
- 9-inch round cake pan
- - Parchment Paper
- Cooling rack
- - Oven
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup buttermilk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 tbsp purple food coloring
- For the Frosting Optional:
- ½ cup cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat & Prepare – Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Cream Butter & Sugar – In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add Eggs & Vanilla – Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients – In another bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.
- Mix Batter – Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two. Mix until just combined.
- Add Color – Stir in the purple food coloring until evenly distributed.
- Bake – Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost (Optional) – Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake.
- Serve & Enjoy – Slice and serve your homemade purple velvet cake!
Notes
Adjust the amount of food coloring for a lighter or deeper purple hue.
Store leftovers in an airtight container for up to 5 days in the refrigerator.
Swap buttermilk with milk + 1 tsp vinegar if needed.
Use gluten-free flour for a gluten-free version.
Store leftovers in an airtight container for up to 5 days in the refrigerator.
Swap buttermilk with milk + 1 tsp vinegar if needed.
Use gluten-free flour for a gluten-free version.
