Description
Indulgent purple velvet cake combines rich cocoa with mesmerizing violet hues, creating a showstopping dessert that delights the senses. Smooth cream cheese frosting and delicate lavender undertones make this cake an irresistible treat you’ll want to savor slice by slice.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Flavor and Color Ingredients:
- 2 cups (400 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 1 teaspoon purple gel food coloring (adjust for desired shade)
Cream Cheese Frosting Ingredients:
- 8 ounces (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
- 12 tablespoons heavy cream (optional, for consistency)
Instructions
- Prepare the baking environment by warming the oven to 350F (175C). Coat two 9-inch round cake pans with butter and flour, or line with parchment paper to prevent sticking.
- Sift the flour, cocoa powder, baking soda, and salt together in a medium mixing vessel. Set the dry mixture aside for later incorporation.
- Using an electric mixer, whip the butter, oil, and sugar until the mixture becomes airy and voluminous, creating a light texture that takes approximately 3 minutes.
- Introduce eggs one at a time into the creamed mixture, then incorporate vanilla extract and vinegar, blending until smoothly integrated.
- Gradually fold the dry ingredients into the wet mixture, alternating with buttermilk. Mix gently to maintain the batter’s delicate consistency, ensuring no overmixing occurs.
- Infuse the batter with purple gel food coloring, adjusting the intensity until the desired vibrant purple hue is achieved.
- Distribute the batter evenly between the prepared pans, creating balanced layers. Transfer to the preheated oven and bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow the cakes to rest in their pans for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Craft the cream cheese frosting by blending cream cheese and butter until silky smooth. Gradually incorporate powdered sugar, mixing thoroughly. Add vanilla extract and adjust consistency with heavy cream if needed.
- Assemble the cake by positioning the first layer on a serving plate, spreading a generous frosting layer. Carefully place the second layer on top, then meticulously frost the entire cake’s surface.
- Embellish with decorative frosting swirls, edible glitter, or purple sprinkles for an elegant finishing touch.
- Slice and serve immediately. Store any remaining cake in a sealed container in the refrigerator, consuming within 3 days for optimal freshness.
Notes
- Customize the shade of purple by gradually adding gel food coloring, ensuring a vibrant and uniform color throughout the batter without compromising texture.
- Prevent dry cake by carefully measuring ingredients, avoiding overmixing, and checking doneness with a toothpick test to maintain moisture.
- Achieve smooth frosting by ensuring cream cheese and butter are at room temperature, which helps create a silky, lump-free consistency.
- Adapt the recipe for dietary needs by substituting gluten-free flour, using dairy-free alternatives, or replacing eggs with applesauce or flax eggs for vegan options.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 397
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg