Dreamy Purple Velvet Cake Recipe: Bake Magic at Home

Baking a decadent purple velvet cake promises a whimsical adventure in your kitchen.

Vibrant colors and rich flavors dance together in this delightful dessert.

Soft, velvety layers beckon with their royal hue and luxurious texture.

Cream cheese frosting adds a dreamy complement to the tender cake crumb.

Surprising guests becomes effortless when you present this stunning purple creation.

Home bakers will love the simple yet impressive techniques involved.

Unleash your inner pastry artist and let this recipe inspire culinary magic.

Purple Velvet Cake: Why It Stands Out

• Customize Color Creatively: Transform traditional red velvet into a stunning purple version that stands out at parties and gatherings, making your dessert a conversation starter.
• Beginner Baker Friendly: Follows a straightforward mixing method with simple ingredients, perfect for home cooks looking to create an impressive cake without advanced baking skills.
• Quick Crowd-Pleaser: Requires minimal preparation steps and standard kitchen tools, allowing you to produce a delightful dessert that will wow family and friends in just a few straightforward stages.
• Versatile Celebration Cake: Suitable for multiple occasions like birthdays, baby showers, or themed events where a unique and visually striking dessert can elevate the celebration's mood.

Ingredients List for Purple Velvet Cake Perfection

• All-Purpose Flour: A key ingredient that provides the basic structure for the Purple Velvet Cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Soda: Helps the cake rise and creates a light, fluffy consistency.
• Salt: Enhances the overall flavor of the cake.
• Cocoa Powder: Provides a subtle chocolate undertone to the cake.

• Vegetable Oil: Ensures the cake remains moist and tender.
• Buttermilk: Adds richness and helps activate the baking soda for better rising.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Vinegar: Helps activate the baking soda and contributes to the cake's unique texture.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.

• Purple Gel Food Coloring: Creates the distinctive vibrant purple color of the cake.

Simple Steps to Bake Purple Velvet Cake

Step 1: Warm Up the Oven and Prepare Baking Pans

Crank the oven to a toasty 350F. Generously coat two 9-inch round cake pans with a light layer of grease and dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Cocoa powder

Ensure everything is beautifully blended and lump-free.

Step 3: Combine Wet Ingredients

• Vegetable oil
• Buttermilk
• Eggs
• White vinegar
• Vanilla extract

Blend until the mixture looks silky and uniform.

Step 4: Create the Cake Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined – don’t overmix! The batter should look soft and slightly lumpy.

Step 5: Add Purple Magic

Introduce purple gel food coloring to the batter. Stir until you achieve a vibrant, deep purple shade that makes your cake pop with personality.

Step 6: Fill the Cake Pans

Divide the purple-hued batter evenly between the prepared pans. Use a spatula to spread it smoothly and tap the pans to release any air bubbles.

Step 7: Bake to Perfection

Slide the pans into the preheated oven. Bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 8: Cool and Release

Let the cakes rest in their pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely. Resist the temptation to dig in right away!

Top Tips for Beautiful Purple Velvet Cake

• Prevent Dry Cake: Do not overbake; check doneness at 25 minutes by inserting a toothpick – it should come out clean with a few moist crumbs.
• Buttermilk Magic: Use room temperature buttermilk to ensure smooth batter integration and help create a tender, moist cake texture.
• Cooling Technique: Let cakes rest in pans for 10 minutes to set structure, then transfer to wire rack to prevent soggy bottoms and ensure even cooling.
• Gel Food Coloring Pro: Choose gel instead of liquid food coloring for more intense color without disrupting the cake's liquid balance.

Variation Ideas to Customize Purple Velvet Cake

• Lavender Velvet Cake: Replace purple gel food coloring with lavender extract and a tiny drop of purple gel color for a subtle floral flavor and soft purple hue.
• Gluten-Free Purple Velvet Cake: Substitute all-purpose flour with gluten-free flour blend and add xanthan gum for structure and texture.
• Vegan Purple Velvet Cake: Replace eggs with flax eggs, use dairy-free milk instead of buttermilk, and swap vegetable oil with coconut oil for a plant-based version.
• Low-Sugar Purple Velvet Cake: Use monk fruit sweetener or stevia in place of sugar, and reduce overall sweetness while maintaining the cake's rich purple color and texture.

Great Pairings for Purple Velvet Cake

• Lavender Chamomile Tea: Soft, floral notes perfectly complement the cake's rich purple hue, creating a delicate and soothing flavor experience that enhances the cake's subtle sweetness.
• Vanilla Bean Cream Liqueur: Smooth, creamy liqueur provides a luxurious adult pairing that highlights the cake's velvety texture and adds a sophisticated touch to dessert time.
• Blackberry Champagne Sorbet: Tangy, refreshing sorbet cuts through the cake's richness, offering a light and elegant palate cleanser that matches the purple color theme and adds a gourmet twist.
• Dark Chocolate Espresso: Bold espresso with dark chocolate undertones creates a robust contrast to the cake's delicate flavor, bringing depth and intensity to each delightful bite.

How to Store Purple Velvet Cake Properly

• Store covered cake layers in an airtight container for up to 5 days. Wrap each layer separately in plastic wrap to maintain moisture and prevent drying.
• Seal cake layers tightly in plastic wrap, then place in freezer-safe bag. Freeze whole layers for up to 3 months. Thaw overnight in refrigerator before frosting.
• Keep frosted cake under cake dome or covered container at room temperature for 1-2 days. Ensure space is cool and away from direct sunlight.
• Store individual slices in sealed containers with wax paper between layers to prevent sticking. Refrigerate for maximum freshness up to 4 days.

Purple Velvet Cake: FAQ Section

• Why use gel food coloring instead of liquid food coloring?

Gel food coloring provides a more vibrant and intense color without adding extra liquid that could affect the cake’s texture and consistency.

• Can I substitute buttermilk if I don't have it?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

• What gives this cake its unique purple color?

The combination of cocoa powder and purple gel food coloring creates the distinctive purple velvet appearance, similar to traditional red velvet cake.

• Is this recipe similar to red velvet cake?

Yes, this purple velvet cake follows the same basic recipe as red velvet cake, with the primary difference being the purple food coloring instead of red.

Purple Velvet Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 29 reviews

• Total Time: 40-45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Indulgent purple velvet cake brings royal elegance to classic dessert traditions with its mesmerizing color and rich cocoa undertones. Smooth cream cheese frosting and delicate lavender hues promise a luxurious slice that tempts sophisticated palates.

---

Ingredients

Scale 1x2x3x

Primary Cake Ingredients:

• 2 1/2 cups (300 grams) all-purpose flour
• 1 1/2 cups (300 grams) granulated sugar
• 1 1/2 cups (360 milliliters) vegetable oil
• 1 cup (240 milliliters) buttermilk, room temperature
• 2 large eggs, room temperature

Leavening and Seasoning Ingredients:

• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 teaspoon white vinegar
• 2 teaspoons vanilla extract

Coloring Ingredient:

• Purple gel food coloring

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
2. Combine the dry ingredients in a large mixing bowl, thoroughly sifting flour, sugar, baking soda, salt, and cocoa powder together to ensure even distribution.
3. In a separate bowl, whisk the liquid components including vegetable oil, buttermilk, eggs, vinegar, and vanilla extract until smoothly integrated.
4. Merge the wet and dry mixtures, stirring gently until ingredients are just incorporated without overmixing.
5. Introduce purple gel food coloring, blending carefully to achieve a consistent and vibrant purple hue throughout the batter.
6. Distribute the batter equally between the prepared cake pans, ensuring smooth and level surfaces.
7. Place pans in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
8. Remove cakes from oven and let them rest in the pans for 10 minutes to stabilize, then carefully transfer to a wire cooling rack to reach room temperature completely.

Notes

• Experiment with natural purple food coloring like blueberry or beet powder for a healthier alternative to artificial gel food coloring.
• Ensure ingredients are at room temperature to create a smoother, more consistent cake batter that blends effortlessly.
• For a gluten-free version, substitute all-purpose flour with a blend of almond and gluten-free flour mix, maintaining the cake’s soft texture.
• Cool cakes completely before frosting to prevent the cream cheese or buttercream from melting and sliding off the layers.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 355 kcal
• Sugar: 21 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15.5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1.5 g
• Protein: 3.5 g
• Cholesterol: 37 mg