Purple Velvet Cake Recipe: The #1 Best & Easy Cake

Prepare to be amazed by this stunning purple velvet cake recipe! Imagine slicing into a cake with an unexpectedly vibrant, deep purple hue, paired with the creamiest, tangiest cream cheese frosting. This cake isn’t just visually striking; it delivers a moist, tender crumb with a subtle hint of cocoa and vanilla, perfectly balanced by the classic frosting. It’s a delightful twist on the familiar red velvet, guaranteed to surprise and impress anyone who tries it. Did you know the “velvet” in velvet cakes originally referred to the smooth, soft texture achieved through specific ingredients like cocoa powder and acidic liquids reacting with baking soda? This purple velvet cake recipe continues that tradition beautifully.

Why should you make this cake right now? Because it offers that wow-factor without complicated steps. It’s surprisingly simple to prepare, making it fantastic for bakers of all levels. The ingredients are readily available, and the process is straightforward. It’s a family-friendly bake perfect for birthdays, holidays like Easter or Halloween, or just brightening up a regular weekend. Compared to our popular Classic Red Velvet Cake, this version offers a similar beloved texture and taste but with a unique, eye-catching color that makes it extra special. Get ready to bake a cake that looks as incredible as it tastes!

Why You’ll Love This Recipe

This purple velvet cake recipe is destined to become a favorite. Here’s why:

Visually Spectacular: The deep purple color is genuinely stunning and unexpected, making it a showstopper for any occasion.
Incredibly Moist & Tender: Thanks to buttermilk and a hint of cocoa, the cake has that signature “velvet” texture – soft, moist, and absolutely delicious.
Classic Flavor Combination: The subtle tang and light cocoa flavor of the cake pairs perfectly with the sweet and tangy cream cheese frosting. It’s a taste everyone loves.
Surprisingly Simple: Despite its impressive appearance, the recipe uses standard techniques and readily available ingredients. It’s achievable even for beginner bakers.
Perfect for Celebrations: Birthdays, holidays, potlucks, or just because – this cake adds a unique and festive touch.
Fun Twist on a Classic: If you enjoy red velvet cake, you’ll appreciate this fun, colorful variation that maintains the core flavors and texture.
Crowd-Pleaser: The combination of stunning looks and delicious taste makes this purple velvet cake a guaranteed hit with both kids and adults.

Ingredients

Here’s what you’ll need to gather for this amazing purple velvet cake recipe. Ensure ingredients like butter, eggs, and buttermilk are at room temperature for best results.

For the Purple Velvet Cake:

All-Purpose Flour: 2 ½ cups (300g), spooned and leveled
Granulated Sugar: 1 ½ cups (300g)
Unsweetened Cocoa Powder: 1 tablespoon (natural, not Dutch-process)
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Large Eggs: 2, room temperature
Vegetable Oil: 1 cup (240ml) (or other neutral oil like canola)
Buttermilk: 1 cup (240ml), room temperature (see FAQ for substitute)
Purple Gel Food Coloring: 1-2 teaspoons (adjust for desired intensity; gel provides vibrant color without excess liquid)
White Vinegar: 1 teaspoon
Vanilla Extract: 2 teaspoons

For the Cream Cheese Frosting:

Cream Cheese: 16 ounces (452g), full-fat block style, softened
Unsalted Butter: 1 cup (226g), softened
Powdered Sugar: 4 cups (480g), sifted
Vanilla Extract: 1 ½ teaspoons
Salt: ¼ teaspoon

Instructions: Baking Your Purple Velvet Cake

Follow these steps carefully for a perfect purple velvet cake recipe outcome.

Make the Purple Velvet Cake Layers:

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra protection against sticking, line the bottoms with parchment paper rounds, then grease and flour the parchment.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Ensure no lumps remain.
Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, purple gel food coloring, white vinegar, and vanilla extract until well combined. Start with 1 teaspoon of food coloring and add more if needed to reach your desired shade of purple. Remember the color will deepen slightly upon baking.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Beat on low speed with an electric mixer (or whisk by hand) just until combined. Do not overmix; mix until the flour streaks disappear. Overmixing can lead to a tough cake.
Pour into Pans: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Baking times may vary slightly depending on your oven.
Cool Cakes: Let the cakes cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper (if used), and let them cool completely before frosting. Cooling completely is crucial for easy frosting.

Make the Cream Cheese Frosting:

Beat Butter and Cream Cheese: In a large bowl using an electric mixer with the paddle attachment (or beaters), beat the softened cream cheese and softened butter together on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add Sugar Gradually: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition. Scrape the bowl again.
Add Vanilla and Salt: Add the vanilla extract and salt. Beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth. Be careful not to overbeat, as this can make the frosting too thin. If the frosting seems too soft, chill it in the refrigerator for 15-20 minutes before using. If it’s too stiff, add a teaspoon of milk or cream at a time until desired consistency is reached.

Assemble the Cake:

Level Cakes (Optional): If your cake layers have domed tops, use a long serrated knife to carefully level them for easier stacking.
First Layer: Place one cooled cake layer onto your serving plate or cake stand. Spread about 1 to 1 ½ cups of cream cheese frosting evenly over the top.
Second Layer: Carefully place the second cake layer on top of the frosting.
Frost the Cake: Apply a thin layer of frosting all over the top and sides of the cake (this is called a crumb coat) to trap any loose crumbs. Chill the cake in the refrigerator for about 20-30 minutes to set the crumb coat.
Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake. You can create smooth sides with an offset spatula or bench scraper, or make decorative swirls.
Chill (Recommended): Chill the finished cake for at least 30 minutes before slicing and serving. This helps the frosting set and makes slicing cleaner.

Serving Suggestions

This purple velvet cake recipe is stunning on its own, but here are a few ways to present it:

Classic Slice: A simple, clean slice shows off the vibrant purple interior beautifully against the white frosting.
Garnishes: Decorate the top with purple sprinkles, edible glitter, white chocolate shavings, or fresh berries (like blueberries or blackberries) for extra flair. A few carefully placed edible flowers can also look lovely.
Occasions: Perfect for birthday parties (especially unicorn or galaxy themes!), Easter celebrations, Halloween gatherings, baby showers, or any event where you want a dessert with visual impact.
Pairings: Serve with a cold glass of milk, a cup of coffee or tea, or even a scoop of simple vanilla bean ice cream.

Frequently Asked Questions (FAQs)

Q: How do I get a really vibrant purple color?
A: Use gel food coloring! Gel colors are much more concentrated than liquid colors, so you need less, and they provide a much deeper, more vibrant hue without altering the batter’s consistency significantly. Start with the recommended amount and add more before baking if needed.

Q: My cake didn’t turn out very purple. What went wrong?
A: This could be due to using liquid food coloring instead of gel, not using enough color, or potentially the type of cocoa powder used (though the small amount here shouldn’t drastically affect it). Ensure you’re using a potent gel color.

Q: Can I make this recipe into cupcakes?
A: Yes! This purple velvet cake recipe adapts well to cupcakes. Line a muffin tin with paper liners and fill each liner about two-thirds full. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting. This recipe should yield about 24 cupcakes.

Q: What can I use if I don’t have buttermilk?
A: You can make a buttermilk substitute! For 1 cup of buttermilk, place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup, then add enough whole milk or 2% milk to reach the 1-cup line. Stir gently and let it sit for 5-10 minutes until it looks slightly curdled. Use as directed in the recipe.

Q: How should I store purple velvet cake?
A: Because of the cream cheese frosting, the cake should be stored in an airtight container in the refrigerator. It will keep well for up to 4-5 days. Let it sit at room temperature for about 20-30 minutes before serving for the best texture and flavor.

Q: Can I make this cake ahead of time?
A: Yes. You can bake the cake layers up to 2 days in advance. Cool them completely, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. The frosting can also be made ahead and stored in an airtight container in the refrigerator for up to a week (let it soften slightly and re-whip briefly before using). Assemble the cake the day of or the day before serving.

Q: Why is my cream cheese frosting runny?
A: This usually happens if the butter or cream cheese was too warm, if you used tub-style cream cheese (use block-style for frosting), or if you overbeat it after adding the sugar. Chilling the frosting for 20-30 minutes can help thicken it. If it’s still too thin, you can try beating in a little more sifted powdered sugar, a tablespoon at a time.

Nutrition Facts

Please note: The following nutrition information is an estimate only, calculated using an online nutrition calculator. Actual values may vary based on specific ingredients used, measuring accuracy, and serving size.

Approximate values per slice (assuming cake is cut into 12 slices):

Calories: 600-750 kcal
Total Fat: 35-50g
Saturated Fat: 15-25g
Cholesterol: 100-130mg
Sodium: 400-550mg
Total Carbohydrates: 70-90g
Dietary Fiber: 1-2g
Sugars: 50-70g
Protein: 5-8g

For precise nutritional information, please use your preferred calculator with the specific brands and quantities of ingredients you use in your purple velvet cake recipe.

Recipe Tips for Success

Room Temperature Ingredients: Ensure eggs, buttermilk, butter, and cream cheese are truly at room temperature. This helps them combine smoothly, creating a better cake texture and fluffier frosting.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Do not scoop directly from the bag, as this compacts the flour and can result in a dry cake.
Don’t Overmix: Mix the batter only until the ingredients are just combined. Overmixing develops the gluten in the flour, leading to a tougher cake.
Gel Food Coloring is Key: For that deep, vibrant purple, gel food coloring is highly recommended over liquid. Add it gradually until you reach the desired shade before baking.
Cool Cakes Completely: Never frost warm cakes! The frosting will melt and slide off. Patience during the cooling stage is essential for easy assembly.
Sift Powdered Sugar: Sifting removes lumps, ensuring a perfectly smooth cream cheese frosting.
Crumb Coat: Don’t skip the crumb coat step, especially with a deeply colored cake like this. It traps crumbs and gives you a clean finish for the final frosting layer.
Frosting Consistency: If your frosting is too stiff, add milk or cream one teaspoon at a time. If it’s too soft, chill it or add more sifted powdered sugar gradually.

Conclusion

Baking this purple velvet cake recipe is a rewarding experience that yields a truly memorable dessert. Its stunning appearance, combined with its classic moist texture and delicious tangy cream cheese frosting, makes it an absolute winner. It proves that you don’t need complex techniques to create something spectacular. Whether for a special celebration or just a fun weekend baking project, this cake is sure to bring smiles and compliments.

For further inspiration and variations on this delightful dessert, consider exploring these resources:

NorthEast Nosh’s Purple Velvet Cake presents a delightful twist on the classic red velvet, with a vibrant purple hue and rich cream cheese frosting.

Ugly Duckling Bakery’s Purple Velvet Cake offers a unique take on the classic, featuring a moist, cocoa-flavored crumb and white chocolate cream cheese frosting.

Sweetapolita’s Purple Velvet Cake with Cream Cheese Frosting provides a visually stunning version of the cake, topped with a medley of sprinkles for added flair.

Purple Velvet Cake Recipe: A Stunning & Simple Treat

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