There’s something truly magical about a slice of cake that not only tastes delightful but also catches your eye with its vibrant color. The Purple Velvet Cake is a perfect example of how a simple twist on a classic dessert can create a show-stopping treat.
Whether you’re celebrating a special occasion or just indulging in a sweet craving, this cake promises to add a burst of color and flavor to your table. The combination of moist, velvety layers and creamy, rich frosting will leave you wanting more with every bite.
This cake is not just about looks; it’s about the harmony of flavors that come together in a way that’s both comforting and exciting. The slight tang from the buttermilk, the subtle hint of cocoa, and the smooth cream cheese frosting all work in concert to create a dessert that’s as delicious as it is beautiful.
Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding, resulting in a cake that’s perfect for impressing guests or treating yourself to something special.
Purple Velvet Cake with Cream Cheese Frosting:
Ingredients:
- 2 and 1/2 cups of all-purpose flour
- 1 and 1/2 cups of granulated sugar
- 1 tsp of baking soda
- 1 tsp of salt
- 1 tsp of cocoa powder
- 1 and 1/2 cups of vegetable oil
- 1 cup of buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tbsp of red food coloring
- 1 tsp of white distilled vinegar
- 1 tsp of vanilla extract
- 1 tsp (or more, as needed for color) of purple food coloring
For the Cream Cheese Frosting:
- 1 pound of cream cheese, softened
- 2 sticks of unsalted butter, at room temperature
- 1 tsp of vanilla extract
- 4 cups of sifted confectioners’ sugar
Directions:
- Begin by heating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting with flour to prevent sticking.
- In a medium-sized mixing bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder to ensure there are no lumps.
- In a larger bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, white distilled vinegar, and vanilla extract until the mixture is homogeneous.
- Slowly incorporate the dry ingredients into the wet mixture, stirring continuously until the batter is smooth and thoroughly combined.
- Evenly distribute the batter between the two prepared cake pans. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool within the pans for about 10 minutes before removing. Then, transfer them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a bowl, beat together the cream cheese, unsalted butter, and vanilla extract until the mixture is smooth.
- Gradually add the confectioners’ sugar, continuing to beat until the frosting is light and fluffy.
- Once the cakes have cooled, apply the frosting to the first layer, add the second layer on top, and then frost the outside of the cake to your liking.
