Introduction

The Royal Purple Velvet Cake is a stunning twist on the classic velvet cake, featuring a vibrant purple hue and a rich, creamy vanilla frosting. Perfect for celebrations or whenever you want a show-stopping dessert that’s both beautiful and delicious.

A two-layer purple cake with a thick white frosting between the layers and covering the outside, placed on a white plate. The top of the cake is decorated with large swirls of bright purple cream and sprigs of small green leaves and dark berries arranged evenly around the edge. A slice is cut out showing the moist purple cake inside with white frosting in the middle. A silver fork with some crumbs on it rests on the plate next to the cake. The scene has a white marbled texture as the surface, and the 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)

Instructions

Step 1: Preheat your 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 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 the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, beginning 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 vibrancy.
Step 7: In a small bowl, combine the vinegar and baking soda—it will fizz. Quickly fold this mixture into the batter to help the cake rise.
Step 8: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into 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.
Step 10: For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy, then stir in the vanilla extract.
Step 11: Once the cakes are completely cool, layer them with frosting between the layers, then cover the top and sides. Smooth or swirl the frosting as you like.
Step 12: Garnish with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder for an elegant finish.

Tips & Variations

For a more intense purple color, use gel food coloring instead of liquid for better vibrancy without thinning the batter.
Make sure all your ingredients are at room temperature to ensure a smooth batter and even baking.
Try adding a tablespoon of lemon juice to the frosting for a subtle tang that balances the sweetness.
Decorate with fresh berries or edible gold leaf for a luxurious touch.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

A two-layer deep purple cake with a soft and moist texture is covered with smooth white frosting on the sides and top. Each layer is separated by a thin white frosting filling. The cake is placed on a white cake stand with a patterned white plate on top. The cake top is decorated with three dark purple berries, a sprig of green rosemary, and small clusters of purple flowers. The scene is set on a surface with a white marbled texture, with a silver fork resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute buttermilk in this recipe?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1⅓ cups of milk. Let it sit for 5 minutes before using.

Why does the recipe include both baking soda and vinegar?

The combination of baking soda and vinegar creates a chemical reaction that produces carbon dioxide bubbles, helping the cake rise and stay light and fluffy.