Purple Velvet Cake With Creamy Vanilla Frosting
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.
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.