PURPLE VELVET CAKE RECIPE
Purple Velvet Cake is a soft, vibrant twist on the classic red velvet. With its rich vanilla-chocolate flavour and creamy frosting, it’s perfect for birthdays, bridal showers, or any colourful celebration.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 ½ teaspoons vanilla extract
- Purple gel food coloring as needed
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Add Wet Ingredients:
- Mix in buttermilk, vinegar, vanilla, and enough purple gel food colouring to reach your desired shade.
Combine & Bake:
- Gradually add dry ingredients, mixing until just combined. Divide batter between pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
Make Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until fluffy.
Assemble Cake:
- Frost between layers, then cover the top and sides. Chill slightly before slicing for cleaner cuts.
Notes
- Colour Tip: Use gel food colouring for a deep purple without thinning the batter.
- Layer Variation: Make it a three-layer cake by using three 8-inch pans and adjusting bake time.
- Storage: Store covered in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer-Friendly: Wrap unfrosted cake layers and freeze for up to 1 month.
- Flavour Twist: Add a hint of almond or lemon extract for a flavour boost.