Why You’ll Love Purple Velvet Cake with Cream Cheese Frosting Recipe
This purple velvet cake isn’t just about looks—it’s a flavorful masterpiece. The combination of buttermilk, cocoa powder, and vinegar gives it the signature velvet texture and slight tanginess, while the vibrant purple hue adds a whimsical, unique touch. Topped with a smooth cream cheese frosting, it’s the perfect dessert for birthdays, parties, or any occasion that calls for something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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all-purpose flour
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granulated sugar
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baking soda
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salt
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cocoa powder
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vegetable oil
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buttermilk, at room temperature
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large eggs, at room temperature
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red food coloring
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white distilled vinegar
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vanilla extract
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purple food coloring (adjust to desired shade)
For the Cream Cheese Frosting:
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cream cheese, softened
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unsalted butter, at room temperature
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vanilla extract
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confectioners’ sugar, sifted
Directions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
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In a large bowl, whisk oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla extract until smooth.
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Slowly add the dry ingredients to the wet mixture, stirring until the batter is smooth.
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Divide the batter evenly between the cake pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
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For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add confectioners’ sugar and beat until fluffy.
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Once the cakes are cool, frost the top of one layer, stack the second, and frost the entire cake.
Servings and timing
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Servings: 12
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes + cooling
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Calories: Approximately 640 kcal per serving
Variations
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Ombre Effect: Layer different shades of purple for a striking ombre look.
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Cupcakes: Turn the batter into 24 cupcakes and bake for 18–20 minutes.
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Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
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Lemon Zest: Add lemon zest to the frosting for a bright citrus contrast.
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Chocolate Chips: Fold mini chocolate chips into the batter for added texture.
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Berry Garnish: Top with fresh blackberries or blueberries for a fruity touch.
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Food Coloring-Free: Use natural alternatives like beetroot powder and blueberry juice.
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Mini Cakes: Bake in mini pans for individual servings.
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Nuts: Add finely chopped pecans or walnuts to the frosting for crunch.
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Different Frosting: Swap cream cheese frosting with white chocolate buttercream for a twist.
Storage/Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for best flavor and texture. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before enjoying. Avoid reheating, as the frosting can melt—this cake is best served cool or at room temperature.
FAQs
What makes purple velvet cake different from red velvet cake?
Purple velvet cake has the same moist texture and tangy flavor as red velvet but with a bold purple color for a unique visual twist.
Can I use only purple food coloring and skip the red?
Yes, though combining red and purple gives a richer purple tone. Using only purple may result in a slightly different shade.
What type of food coloring works best?
Gel or concentrated liquid food coloring works best for vibrant color without altering the batter consistency.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and frost them the next day. Store layers tightly wrapped at room temperature.
Is the cocoa powder necessary?
Yes, even a small amount enhances the flavor and gives the cake its signature velvet taste.
Can I make this cake without eggs?
You can substitute eggs with flax eggs or a commercial egg replacer, but texture may vary slightly.
How do I prevent the cake from sticking to the pans?
Grease and flour the pans well, or use parchment paper rounds at the bottom of each pan.
Can I use a different frosting?
Yes, you can use buttercream, white chocolate ganache, or mascarpone frosting instead of cream cheese.
Will the color fade during baking?
Slight fading may occur, but using high-quality food coloring and avoiding overbaking helps maintain the color.
Can I use natural food dyes?
Yes, natural options like beet juice and blueberry concentrate can be used, but the shade will be less intense.
Conclusion
Purple Velvet Cake with Cream Cheese Frosting is a delightful, colorful dessert that brings fun and flavor to any celebration. With its soft crumb, rich taste, and smooth frosting, this cake is sure to impress. Whether you’re making it for a party or just because, it’s a sweet treat worth every bite.
Purple Velvet Cake with Cream Cheese Frosting
A stunning twist on the classic red velvet cake, this Purple Velvet Cake is moist, flavorful, and topped with a rich cream cheese frosting. Perfect for celebrations and special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + cooling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 and 1/2 cups of all-purpose flour
- 1 and 1/2 cups of granulated sugar
- 1 tsp of baking soda
- 1 tsp of salt
- 1 tsp of cocoa powder
- 1 and 1/2 cups of vegetable oil
- 1 cup of buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tbsp of red food coloring
- 1 tsp of white distilled vinegar
- 1 tsp of vanilla extract
- 1 tsp (or more, as needed for color) of purple food coloring
- 1 pound of cream cheese, softened
- 2 sticks of unsalted butter, at room temperature
- 1 tsp of vanilla extract (for frosting)
- 4 cups of sifted confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium-sized mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a larger bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until well combined.
- Divide the batter evenly between the two prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese, butter, and vanilla until smooth.
- Gradually add the sifted confectioners’ sugar and beat until light and fluffy.
- Frost the first cake layer, add the second layer, and frost the entire cake.
Notes
- Add more purple food coloring for a deeper purple hue.
- Ensure all refrigerated ingredients are at room temperature for best results.
- Store leftover cake in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 52g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
