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Purple Velvet Cake: A Decadent Recipe & Baking Guide

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A stunning Purple Velvet Cake with cream cheese frosting. Moist, tender, and perfect for celebrations!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ounces (60ml) purple food coloring (gel or liquid) – adjust for desired intensity
  • 1 cup boiling water
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk or heavy cream (for desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Add the purple food coloring to the batter and mix until evenly colored. Start with 2 ounces and add more if you want a more vibrant purple. Remember, the color will deepen slightly as it bakes.
  6. Carefully pour the boiling water into the batter and mix until just combined. The batter will be quite thin at this point – don’t worry, that’s perfectly normal! The hot water helps to bloom the cocoa powder and create a moist, tender cake.
  7. Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure that each pan has the same amount of batter, which helps the cakes bake evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them – ovens can vary, and you don’t want to overbake your cakes!
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly. Make sure they are completely cool before frosting!
  10. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. It’s crucial that both the cream cheese and butter are softened to room temperature – this will prevent lumps in your frosting.
  11. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
  12. Add the vanilla extract and beat until combined.
  13. Add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be smooth, creamy, and easily spreadable. I prefer a slightly thicker frosting for stability, but it’s all about personal preference!
  14. Once the cakes are completely cool, use a serrated knife to level the tops. This will ensure that your cake is even and stable. Don’t throw away those cake scraps! You can crumble them up and use them to decorate the cake later.
  15. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top.
  16. Carefully place the second cake layer on top of the frosting.
  17. Frost the entire cake with the remaining cream cheese frosting. You can create a smooth, even finish or go for a more rustic, textured look – it’s up to you!
  18. If desired, decorate the cake with sprinkles, cake crumbs, or fresh berries. Get creative and have fun with it!
  19. Refrigerate the cake for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling the rest of the cup with milk. Let it sit for 5 minutes before using.
  • Food Coloring: Gel food coloring is generally more concentrated than liquid food coloring, so you may need to use less. Start with a small amount and add more until you achieve your desired color.
  • Cake Flour: For an even more tender cake, you can substitute 1/4 cup of the all-purpose flour with cornstarch. This will lower the gluten content and result in a softer crumb.
  • Room Temperature Ingredients: Using room temperature ingredients, especially the cream cheese and butter for the frosting, is crucial for a smooth and lump-free frosting.
  • Don’t Overbake: Overbaking will result in a dry cake. Start checking for doneness a few minutes before the recommended baking time.
  • Storage: Store the cake in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Find it online: https://anasrecipes.com/purple-velvet-cake/