Description
This Purple Velvet Cake is a stunning twist on the classic red velvet cake, featuring a vibrant purple hue and a rich cream cheese frosting. Moist and tender, this cake combines the perfect balance of cocoa and buttermilk with a subtle tang from vinegar and lemon juice, making it an irresistible dessert for special occasions or anytime you want to impress.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons purple food coloring (liquid or gel)
- 1 tablespoon white vinegar
- 1/2 teaspoon lemon juice (optional for added tang)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set aside for later use.
- Cream the butter and sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 4-5 minutes. This step is essential for a tender crumb.
- Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract to enhance the cake’s flavor.
- Add the dry ingredients and buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
- Add the purple color and vinegar: Stir in the purple food coloring, white vinegar, and lemon juice (if using) until the batter is uniformly colored. The vinegar helps to tenderize the cake and intensify the purple hue.
- Bake the cakes: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the cream cheese frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy using a mixer on medium speed.
- Add powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and fluffy. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
- Frost the cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting, spreading evenly on the top and sides for a beautiful finish.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Use gel food coloring for a more vibrant and concentrated purple color without adding extra liquid.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or white vinegar as a quick alternative.
- For a dairy-free version, use vegan butter and cream cheese substitutes and a plant-based milk.
- Store the cake refrigerated if not serving immediately due to the cream cheese frosting.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
