Introduction

Discover the vibrant charm of this Royal Purple Velvet Cake, a delightful twist on the classic red velvet with a rich purple hue. Moist, tender, and topped with creamy vanilla frosting, it’s perfect for special occasions or whenever you want to impress with color and flavor.

A two-layer cake with dark purple sponge and light cream filling between the layers, covered in smooth white frosting. On top, there are several swirls of bright purple cream piped in a decorative circle, with small green sprigs and tiny blue berries placed among the purple swirls. A slice is cut out, showing the rich purple inside, and a fork with a bit of purple cake rests on the white plate. The cake sits on a white marbled surface with a purple cloth underneath, creating a soft and cozy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fine flour
1 cup granulated sugar
1⅓ cups buttermilk, room temperature
½ cup unsalted butter, softened
4 large eggs, room temperature
2 heaping tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
Purple liquid food coloring, a dash (adjust to desired hue)
1 teaspoon baking soda
1 teaspoon white vinegar
8 ounces cream cheese, softened (for frosting)
8 ounces unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
2 teaspoons pure vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a medium bowl, whisk together the flour and cocoa powder until evenly combined.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until light and fluffy.
Step 4: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently until just combined.
Step 6: Add the purple food coloring and stir until the color is evenly distributed. Adjust the amount to reach your desired shade of purple.
Step 7: In a small bowl, mix the white vinegar and baking soda; it will fizz. Quickly fold this mixture into the batter to help the cake rise beautifully.
Step 8: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 10: For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Step 11: Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract.
Step 12: Once the cakes are completely cool, spread frosting between the layers and cover the top and sides. Smooth or swirl the frosting as desired.
Step 13: Garnish with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder for an elegant finish.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Adjust the purple food coloring gradually to achieve your perfect shade without overpowering the batter.
For a dairy-free frosting alternative, try coconut cream frosting instead of cream cheese.
Add a teaspoon of espresso powder to the batter to enhance the cocoa flavor subtly.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, bring the cake to room temperature for the best texture and flavor. You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

A two-layer slice of dark purple cake with a fine crumb texture is seen on a white patterned cake stand. Each layer is separated by a thin, smooth white cream frosting that also covers the outside of the cake evenly. On top, there are three dark red raspberries, two small clusters of small dark purple berries, and a small sprig of rosemary placed as decoration. The cake stand is set on a draped soft gray cloth over a white marbled surface, with a gold fork partially visible at the bottom right corner. The background is a dark, blurred brown. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which is important for the cake’s texture and rise.

How can I make the cake more purple without changing the recipe?

Increase the amount of purple food coloring gradually until the desired hue is reached, but avoid adding too much to prevent the batter from becoming too watery or altering the flavor.