Purple Velvet Cake Recipe

Purple Velvet Cake is a stunning twist on the classic red velvet, offering a vibrant and eye-catching dessert that’s perfect for special occasions. With its rich, velvety texture and a subtle hint of cocoa, this cake is as delicious as it is beautiful. The deep purple hue adds an element of surprise and elegance, making it a showstopper for any celebration. Topped with a luscious cream cheese frosting, this Purple Velvet Cake is a unique treat that will delight both the eyes and the taste buds.

### Purple Velvet Cake Recipe

**Ingredients:**

#### For the Cake:

– 2 ½ cups all-purpose flour

– 2 tablespoons unsweetened cocoa powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– 1 ½ cups granulated sugar

– 1 cup unsalted butter, softened

– 2 large eggs, at room temperature

– 1 cup buttermilk, at room temperature

– 2 teaspoons vanilla extract

– 1 teaspoon white vinegar

– Purple gel food coloring (adjust to achieve desired color)

– ½ cup sour cream

#### For the Cream Cheese Frosting:

– 16 oz cream cheese, softened

– ½ cup unsalted butter, softened

– 4 cups powdered sugar, sifted

– 2 teaspoons vanilla extract

– 1-2 tablespoons heavy cream (optional, for desired consistency)

**Instructions:**

1. **Preheat the Oven:**

– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

2. **Prepare the Dry Ingredients:**

– In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

3. **Make the Cake Batter:**

– In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

– In a separate small bowl, mix the buttermilk, vinegar, and a few drops of purple gel food coloring until you achieve your desired shade of purple.

– Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.

– Gently fold in the sour cream until the batter is smooth and well-mixed.

4. **Bake the Cakes:**

– Divide the batter evenly between the prepared cake pans.

– Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

– Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

5. **Prepare the Cream Cheese Frosting:**

– In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

– Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth.

– Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency.

6. **Assemble the Cake:**

– Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.

– Spread a generous amount of cream cheese frosting over the top of the first layer.

– Place the second cake layer on top, and repeat the process. Finish with the third layer.

– Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out with a spatula or cake scraper.

7. **Serve:**

– Decorate the cake with sprinkles, edible glitter, or fresh berries, if desired.

– Slice and serve at room temperature.

### Conclusion

This Purple Velvet Cake is a whimsical and delicious dessert that adds a pop of color to any occasion. The rich, velvety cake combined with the tangy cream cheese frosting creates a perfect balance of flavors. Whether you’re celebrating a birthday, holiday, or just want to bake something special, this cake will surely impress your guests and make the occasion memorable!

Purple Velvet Cake

Purple Velvet Cake is a stunning twist on the classic red velvet, offering a vibrant and eye-catching dessert that’s perfect for special occasions.

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Ingredients

  

• For the Cake:
• - 2 ½ cups all-purpose flour
• - 2 tablespoons unsweetened cocoa powder
• - 1 teaspoon baking soda
• - ½ teaspoon salt
• - 1 ½ cups granulated sugar
• - 1 cup unsalted butter softened
• - 2 large eggs at room temperature
• - 1 cup buttermilk at room temperature
• - 2 teaspoons vanilla extract
• - 1 teaspoon white vinegar
• - Purple gel food coloring adjust to achieve desired color
• - ½ cup sour cream
• #### For the Cream Cheese Frosting:
• - 16 oz cream cheese softened
• - ½ cup unsalted butter softened
• - 4 cups powdered sugar sifted
• - 2 teaspoons vanilla extract
• - 1-2 tablespoons heavy cream optional, for desired consistency

Instructions

 

• Preheat the Oven:**
• - Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
• **Prepare the Dry Ingredients:**
• - In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
• **Make the Cake Batter:**
• - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
• - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• - In a separate small bowl, mix the buttermilk, vinegar, and a few drops of purple gel food coloring until you achieve your desired shade of purple.
• - Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
• - Gently fold in the sour cream until the batter is smooth and well-mixed.
• **Bake the Cakes:**
• - Divide the batter evenly between the prepared cake pans.
• - Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• - Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
• **Prepare the Cream Cheese Frosting:**
• - In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
• - Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth.
• - Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency.
• **Assemble the Cake:**
• - Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
• - Spread a generous amount of cream cheese frosting over the top of the first layer.
• - Place the second cake layer on top, and repeat the process. Finish with the third layer.
• - Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out with a spatula or cake scraper.
• **Serve:**
• - Decorate the cake with sprinkles, edible glitter, or fresh berries, if desired.
• - Slice and serve at room temperature.