Last spring, I volunteered to bake for a local art gallery fundraiser in our town. The theme was “A Splash of Color,” and I couldn’t resist the challenge. I wanted something that looked as stunning as a painting yet tasted like pure comfort. Red velvet felt too predictable, so I decided to give it a royal twist—purple velvet.

The idea came to me as I stood in front of my spice rack, staring at the soft lilac blooms outside my kitchen window. Purple has always felt regal, mysterious, and a little daring, just like trying something new in the kitchen.

As I whisked the batter, the rich hue deepened, swirling like silk ribbons in my mixing bowl. When it came out of the oven, the scent of cocoa and butter filled the house, and I knew I had created something special. The creamy vanilla frosting added a soft, sweet finish that balanced every bite.

At the event, people stopped mid-conversation just to admire the color before taking a forkful, and the compliments that followed made me blush like the cake’s first crumbly slice.

Short Description

A soft, velvety purple cake with a delicate cocoa undertone, layered and covered in smooth, creamy vanilla frosting. Perfect for birthdays, parties, or any occasion that calls for a show-stopping, elegant dessert.

Key Ingredients

For the Cake:

3 cups fine flour
1 cup granulated sugar
1⅓ cups buttermilk, at room temperature
½ cup unsalted butter, softened
4 large eggs, at room temperature
2 heaping tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
A dash of purple liquid food coloring (adjust to desired shade)
1 teaspoon baking soda
1 teaspoon white vinegar

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
8 ounces unsalted butter, softened
2 cups powdered sugar
2 teaspoons pure vanilla extract

Tools Needed

Two 9-inch round cake pans
Electric mixer
Mixing bowls (large and medium)
Rubber spatula
Wire cooling rack
Offset spatula or frosting knife

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. This prevents sticking and gives the cakes a smooth release later.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour and cocoa powder until evenly combined. This simple step keeps the cocoa from clumping and ensures even color throughout the cake.

Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar together on medium speed for about 3 minutes, until pale and fluffy. The mixture should look airy—this is the secret to a light, moist crumb.

Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.

Step 5: Combine Dry Ingredients and Buttermilk
Gradually add the flour mixture, alternating with buttermilk. Start and end with flour. Mix just until smooth—overmixing can make the cake dense.

Step 6: Add Color and Leavening
Stir in purple food coloring until you reach your desired hue. In a small bowl, mix baking soda and vinegar—it will fizz! Quickly fold it into the batter to give the cake a lovely lift.

Step 7: Bake the Cake
Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool Completely
Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool fully before frosting.

Step 9: Make the Frosting
Beat cream cheese and butter together until smooth. Add powdered sugar gradually and finish with vanilla. Whip until light, creamy, and fluffy.

Step 10: Assemble the Cake
Spread frosting over the first layer, top with the second, and cover the entire cake evenly. Smooth the sides or swirl the frosting for a rustic finish.

Step 11: Decorate
Top with edible flowers, purple sugar sprinkles, or a light dusting of cocoa powder.

Why You’ll Love This Recipe

Eye-Catching Beauty: The deep purple color turns any occasion into something elegant and memorable.

Soft and Moist Texture: Buttermilk and butter make every bite tender and velvety.

Perfect Balance: A gentle cocoa note pairs perfectly with creamy vanilla frosting.

Festive Appeal: Ideal for birthdays, showers, or weddings where presentation matters.

Easy to Customize: Adjust the shade or decorate with your own creative flair.

Mistakes to Avoid & Solutions

Overmixing the Batter: This makes the cake tough. Mix only until the ingredients are combined.

Skipping Room Temperature Ingredients: Cold eggs and butter prevent smooth blending. Let them rest for 30 minutes before baking.

Adding Too Much Coloring: Purple can quickly turn grayish. Start small and build up gradually.

Not Cooling Before Frosting: Warm cakes melt frosting. Always cool completely.

Using Low-Quality Cocoa: A rich cocoa gives depth to both flavor and color.

Serving and Pairing Suggestions

Serve the cake with a cup of Earl Grey tea or black coffee.

Add a few fresh berries or a drizzle of berry compote for a fruity accent.

For a dinner party, serve smaller slices with vanilla ice cream or whipped cream.

Present on a white cake stand to highlight the deep purple color.

Storage and Reheating Tips

Refrigeration: Store in an airtight container in the fridge for up to 4 days.

Freezing: Wrap slices individually in plastic wrap, then foil. Freeze for up to 2 months.

Reheating: Let refrigerated slices sit at room temperature for 20–30 minutes before serving to soften the frosting.

FAQs

1. Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance. Wrap tightly and frost before serving.

2. Can I use gel food coloring instead of liquid?
Absolutely. Gel gives a more vibrant color. Use less since it’s concentrated.

3. How do I make it gluten-free?
Replace regular flour with a 1:1 gluten-free baking blend.

4. What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using.

5. Can I turn this recipe into cupcakes?
Yes! Fill cupcake liners ⅔ full and bake at 350°F for about 18–20 minutes.

Tips & Tricks

Measure flour by spooning it into the cup, not scooping—it keeps the cake light.

Chill frosting for 10 minutes before applying for easier spreading.

For a richer taste, add a tablespoon of melted white chocolate to the frosting.

Use a serrated knife to level cake layers neatly.

For clean slices, dip the knife in warm water between cuts.

Recipe Variations

Lavender Infused: Add ½ teaspoon of dried culinary lavender to the batter for a floral note.

Berry Velvet Cake: Fold ½ cup of fresh blueberries or raspberries into the batter before baking.

Marble Velvet: Swirl in a bit of white cake batter before baking for a two-tone effect.

Purple Velvet Cupcakes: Bake as cupcakes for individual servings; top with a dollop of frosting and sugar pearls.

Chocolate Twist: Add an extra tablespoon of cocoa and use chocolate frosting instead for a deeper flavor.

Final Thoughts

I’ll never forget the look on everyone’s faces when that purple velvet cake was sliced open at the fundraiser. The rich color glowed beneath the soft frosting, and for a moment, even the chatter in the room quieted. I took a bite myself—soft, balanced, and gently sweet—and thought, “This is what celebration tastes like.”

Now, whenever I make this cake, I think of that night—the laughter, the art, and the way a humble home baker like me could bring beauty to a room with something as simple as cake.

Purple Velvet Cake With Creamy Vanilla Frosting

Sandra Myers

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Calories

Ingredients

For the Cake:

3 cups fine flour
1 cup granulated sugar
1⅓ cups buttermilk at room temperature
½ cup unsalted butter softened
4 large eggs at room temperature
2 heaping tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
A dash of purple liquid food coloring adjust to desired shade
1 teaspoon baking soda
1 teaspoon white vinegar

For the Cream Cheese Frosting:

8 ounces cream cheese softened
8 ounces unsalted butter softened
2 cups powdered sugar
2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans for smooth release.
Whisk flour and cocoa powder in a bowl until evenly mixed.
In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes.
Add eggs one at a time, then mix in vanilla. Scrape the bowl to combine fully.
Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until smooth.
Stir in purple food coloring to reach your desired shade. Combine baking soda and vinegar in a small bowl and quickly fold it into the batter.
Divide evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Beat cream cheese and butter until smooth, then add powdered sugar gradually and finish with vanilla for a creamy frosting.
Frost the first layer, add the second, and cover the cake evenly. Smooth or swirl the frosting as you like.
Decorate with edible flowers, purple sprinkles, or a dusting of cocoa.