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Purple Velvet Cake with Cream Cheese Frosting

An indulgent Purple Velvet Cake with rich cream cheese frosting, perfect for any special occasion or casual gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour Perfect for developing a light and fluffy texture.
  • 1.5 cups granulated sugar For sweetness.
  • 1 tsp baking soda To leaven the cake.
  • 1 tsp salt To balance flavors.
  • 1 tsp cocoa powder For a hint of chocolate richness.
  • 1.5 cups vegetable oil For moisture.
  • 1 cup buttermilk At room temperature to keep the cake tender.
  • 2 large eggs At room temperature, providing structure and richness.
  • 2 tbsp red food coloring To give that velvet hue.
  • 1 tsp white distilled vinegar Enhancing color and texture.
  • 1 tsp vanilla extract For an aromatic touch.
  • 1 tsp purple food coloring Adjust as needed for desired color.
For the frosting
  • 1 pound cream cheese Softened for a rich, creamy texture.
  • 2 sticks unsalted butter At room temperature for a smooth consistency.
  • 1 tsp vanilla extract For flavor depth.
  • 4 cups sifted confectioners’ sugar To sweeten and stabilize the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
  3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Mix until smooth.
  4. Gradually add the wet ingredients to the dry ingredients. Mix until just combined and smooth.
  5. Stir in the purple food coloring, adjusting the quantity as needed until you achieve your desired shade of purple.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Place the pans in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  2. Once baked, let the cakes cool in the pans for 10 minutes. Carefully remove from the pans and allow them to cool completely on a wire rack.
Frosting and Assembly
  1. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Add the vanilla extract and gradually incorporate the sifted confectioners’ sugar. Continue mixing until smooth and fluffy.
  2. Once the cakes have cooled, spread a layer of cream cheese frosting on top of the first cake layer. Place the second cake on top and frost the entire cake with the remaining cream cheese frosting.
  3. Feel free to add sprinkles, edible flowers, or any artistic flair you’d like to the top of your cake.
  4. Cut into slices and enjoy the beautiful, delicious Purple Velvet Cake!

Notes

For extra moisture, consider brushing the cooled cake layers with a simple syrup made from equal parts sugar and water. If you want to tone down the sweetness of the frosting, add a pinch of salt to balance the flavors. Store leftovers in an airtight container at room temperature for up to 3 days.