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Slice of luscious Purple Velvet Cake on a decorative plate.
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Purple Velvet Cake

An enchanting cake featuring a rich, purple hue and creamy frosting, perfect for celebrations and gatherings.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, Purple Velvet Cake, Velvet Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the cake

  • 2.5 cups all-purpose flour A soft, velvety base that provides structure while keeping the cake tender.
  • 1.5 cups granulated sugar Dissolves beautifully into the batter for balanced sweetness.
  • 1 teaspoon baking soda Key ingredient raising the cake to fluffy perfection.
  • 1 teaspoon salt Enhances the cake's overall flavor without overpowering sweetness.
  • 1 teaspoon cocoa powder Infuses a hint of rich depth, creating a complex flavor profile.
  • 1.5 cups vegetable oil Lends moisture, giving the cake its incredibly soft texture.
  • 1 cup buttermilk, room temperature Adds a creamy tang that keeps the cake moist.
  • 2 large eggs, room temperature Binds everything together while contributing to fluffiness.
  • 2 tablespoons purple food coloring Turns this cake into a showstopper.
  • 1 teaspoon vanilla extract Compliments the deliciousness of the cake.
  • 1 teaspoon white vinegar Helps the batter rise and enhances the cake's moist texture.
  • 0.5 cup brewed coffee, cooled Adds a subtle richness to round out the flavors.

For the frosting

  • 16 oz cream cheese, softened Provides a creamy, tangy contrast.
  • 1 cup unsalted butter, softened Contributes richness and smoothness.
  • 4 cups powdered sugar Creates the perfect finishing touch for the cake.
  • 1 teaspoon vanilla extract (for frosting) Unifies the flavors in this creamy frosting.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, then lightly dust with flour.
  • In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
  • In another bowl, combine the vegetable oil, room-temperature buttermilk, eggs, purple food coloring, vanilla extract, and white vinegar. Whisk until well combined.
  • Gradually add the wet mixture to the dry ingredients, mixing with a rubber spatula until just combined, then fold in the cooled brewed coffee.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.

Baking

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Making the Frosting

  • In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing on low speed until fluffy.

Assembling the Cake

  • Place one layer on a serving plate and spread the cream cheese frosting generously over the top.
  • Carefully place the second layer on top and frost the top and sides.
  • Decorate as desired and refrigerate for at least one hour to set.

Notes

Ensure ingredients are at room temperature and sift dry ingredients to eliminate lumps. Allow cakes to cool completely before frosting.