Description
Indulge in the delightful experience of baking a Purple Velvet Cake, a vibrant twist on traditional desserts that will steal the spotlight at any gathering. This moist and velvety cake features a stunning purple hue, complemented by a rich cream cheese frosting that adds layers of indulgence. Perfect for celebrations like birthdays, Valentine’s Day, or casual brunches, this recipe is simple enough for beginners yet impressive enough to wow your guests. With its unique flavor combining cocoa and vanilla, this cake will leave everyone asking for seconds!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Purple food coloring (as needed)
- 1 pound cream cheese (softened)
- 1 cup unsalted butter (room temperature)
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture; stir until smooth and adjust purple coloring as desired.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese and butter until creamy; gradually add confectioners’ sugar until fluffy.
- Frost cooled cake layers with cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 380
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg