Purple Velvet Cake
This Purple Velvet Cake is a stunning twist on the classic red velvet, featuring a vibrant purple hue, rich but subtle cocoa flavor, and a soft, tender crumb. Topped with tangy cream cheese frosting, it’s perfect for birthdays, weddings, or any special occasion where you want to impress with both flavor and flair.
Equipment
- Stand mixer or electric hand mixer
- 2 or 3 round 8-inch cake pans
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Kitchen scale (optional but recommended)
- Sifter or fine mesh strainer
- Offset spatula
- Parchment paper
- Cooling rack
- Oven thermometer
Ingredients
- For the Purple Velvet Cake:
- 2½ cups 300g all-purpose flour
- 2 tbsp unsweetened cocoa powder preferably Dutch-process
- 1 tsp baking soda
- ½ tsp salt
- ½ cup 115g unsalted butter, softened
- 1½ cups 300g granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- 1 cup 240ml buttermilk
- Purple food coloring gel recommended, or 3–4 tbsp ube extract or natural berry purée
- For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 3½ to 4 cups 400–450g powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- Mix Dry Ingredients:
- Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream Butter & Sugar:
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add Eggs & Vanilla:
- Beat in eggs one at a time, then mix in vanilla extract.
- Color & Combine:
- Add purple food coloring (or ube/berry purée), vinegar, and buttermilk. Mix gently.
- Incorporate Dry Ingredients:
- Gradually mix in dry ingredients, alternating with the wet, beginning and ending with the dry. Mix until just combined—do not overmix.
- Bake:
- Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- Make Frosting:
- Beat cream cheese and butter until smooth. Add vanilla and salt, then gradually mix in sifted powdered sugar. Whip until fluffy.
- Frost & Decorate:
- Frost cooled cake layers with cream cheese frosting. Decorate with piping, gold leaf, berries, or fresh edible flowers as desired.
Notes
Use gel coloring for best color intensity without thinning the batter.
For a natural version, purple sweet potato or ube extract offers great color and flavor.
Let frosting firm slightly in the fridge for easier spreading and layering.
Cake layers can be made 1 day ahead and refrigerated.