Purple Velvet Cake Recipe

Purple velvet cake with cream cheese frosting on white counter

Purple Velvet Cake Recipe

A show-stopping purple velvet cake with a plush crumb, subtle cocoa, and tangy cream cheese frosting. Simple steps, pro tips, and bakery-beautiful results every time.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Cooling and Assembly: 1 15

Total Time: 2 15

Servings: slices

Calories: 620kcal

Cost: 14 USD

Equipment

8 inch round cake pans Light colored aluminum preferred
Parchment paper Circles for pan bottoms
Stand mixer or hand mixer For batter and frosting
Mixing bowls Separate wet and dry
Kitchen scale Even layer division
Measuring cups and spoons Standard set
Offset spatula For frosting layers
Bench scraper Smooth final coat
Wire racks Cool layers completely

Ingredients

Purple Velvet Cake

2 ½ cups all purpose flour spooned and leveled
2 tablespoon unsweetened cocoa powder natural, not Dutch process
1 teaspoon baking soda fresh
½ teaspoon fine salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened room temperature
2 large eggs room temperature
1 cup buttermilk room temperature
½ cup vegetable oil neutral
2 teaspoon vanilla extract
1 tablespoon white vinegar
2–3 tablespoon purple gel food coloring adjust for vibrancy
1 teaspoon ube extract optional flavor and color boost

Cream Cheese Frosting

16 oz cream cheese, softened full fat, room temperature
1 cup unsalted butter, softened room temperature
5 cups powdered sugar, sifted
2 teaspoon vanilla extract
Pinch fine salt
to taste purple sprinkles or edible pearls optional decoration

Instructions

Heat oven to 350°F and position rack in the center.
Grease three 8 inch pans, line with parchment, and lightly flour.
Sift flour, cocoa, baking soda, and salt in a large bowl.
Beat butter and sugar 3–4 minutes until pale and fluffy.
Beat in eggs one at a time until fully incorporated.
Combine buttermilk, oil, vanilla, and purple gel coloring.
On low speed, alternate dry and wet additions, beginning and ending with dry.
Blend in vinegar just 10–15 seconds until evenly colored.
Portion batter evenly among pans, tap to release bubbles.
Bake 25–30 minutes until a toothpick shows a few moist crumbs.
Cool in pans 10 minutes, then turn out to racks to cool completely.
Beat cream cheese and butter 2–3 minutes, add powdered sugar gradually, then vanilla and salt; whip 3–4 minutes.
Place first layer on board, spread ~1 cup frosting; repeat with second layer.
Coat cake thinly, chill 20–30 minutes to set.
Apply final coat, smooth with bench scraper; decorate as desired.
Brush cooled layers with simple syrup before frosting for extra moisture.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition