Description

Indulge in the enchanting allure of Purple Velvet Cake, a captivating twist on the beloved red velvet classic. This stunning dessert showcases vibrant purple layers that are not only visually striking but also deliver a rich and moist flavor experience thanks to its creamy frosting. Perfect for birthdays, weddings, or any festive occasion, this cake is sure to impress your guests and satisfy your sweet cravings. With simple ingredients and straightforward steps, baking this showstopper is a delightful endeavor for both novice and experienced bakers alike. Get ready to create a centerpiece that will steal the spotlight at your next gathering!

Ingredients

Scale

2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 teaspoon purple food coloring
1 pound cream cheese (softened)
2 sticks unsalted butter (room temperature)
4 cups confectioners' sugar (sifted)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, white vinegar, vanilla extract, and purple food coloring until smooth.
Combine the wet mixture into the dry ingredients and mix until no lumps remain. Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans for ten minutes before transferring to wire racks.
For frosting: Beat cream cheese and butter together until creamy. Gradually add confectioners' sugar until fluffy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 400
Sugar: 38g
Sodium: 320mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: <1g
Protein: 4g
Cholesterol: 70mg