Go Back

Best Purple Velvet Cake

Indulge in a slice of joy with this vibrant twist on the traditional red velvet cake, perfect for celebrations or a cozy afternoon treat.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil Can substitute with coconut oil or avocado oil.
  • 1 cup buttermilk Alternatively, use 1 cup milk + 1 tablespoon vinegar.
  • 3 large eggs
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon violet food coloring Can substitute with purple sweet potato puree.
For the Cream Cheese Frosting
  • 8 oz cream cheese Softened.
  • 0.5 cup unsalted butter Softened.
  • 4 cups powdered sugar Adjust sweetness as needed.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. In another bowl, mix together the vegetable oil, buttermilk, eggs, vanilla extract, and violet food coloring.
Mixing and Baking
  1. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly between the prepared pans.
  2. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
  1. In a medium bowl, beat together the softened cream cheese and butter until smooth.
  2. Gradually add in the powdered sugar and mix well. Lastly, add in the vanilla extract.
  3. Once the cakes are completely cool, place one layer on a serving plate. Spread frosting over it and top with the second layer. Frost the top and sides of the cake.

Notes

For a natural color variation, try adding a berry puree instead of food coloring. Decorate with fresh berries or edible flowers. Store in an airtight container in the fridge for 4-5 days.