Want a dessert that’s as stunning as it is delicious? Royal Purple Velvet Cake is a Vibrant Purple Cake that transforms the classic red velvet into a regal chocolate cake with a bold, jewel-toned hue. Perfect for birthdays, showers, or any celebration, this purple velvet dessert boasts a tender crumb and creamy frosting. Let’s bake this Royal Purple Velvet Cake and make your next event unforgettable!
Why You’ll Love This Purple Velvet Dessert
- Stunning Color: A vibrant purple hue makes this regal chocolate cake a showstopper.
- Tender Texture: Buttermilk and vinegar create a soft, velvety colorful velvet treat.
- Rich Flavor: Subtle cocoa and vanilla shine in this purple velvet dessert.
- Versatile: Ideal for birthdays, weddings, or themed parties.
- Customizable: Pair with your favorite frosting for a unique regal chocolate cake.
Ingredients for Purple Velvet Dessert
Here’s what you’ll need for this colorful velvet treat (serves ~10–12):
For the Cake:
- 2½ cups (315g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa powder
- ½ tsp salt
- 2 large eggs
- 1½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- Purple gel food coloring (adjust for desired intensity)
For the Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3½ cups (420g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Electric or stand mixer
- Mixing bowls
- Whisk and rubber spatula
- Cooling racks
- Offset spatula
- Sifter (optional)
Ingredient Tips
- Food Coloring: Use gel (e.g., Wilton or AmeriColor) for a bold Royal Purple Velvet Cake without thinning the batter.
- Buttermilk: Substitute with 1 cup milk plus 1 tbsp vinegar for a moist regal chocolate cake.
- Cocoa Powder: Unsweetened cocoa ensures a subtle flavor in this purple velvet dessert.
- Eggs: Room temperature eggs blend smoothly for a colorful velvet treat.
- Vinegar: White vinegar enhances tenderness in this regal chocolate cake.
Directions for Purple Velvet Dessert
Let’s bake this Royal Purple Velvet Cake—a dazzling colorful velvet treat!
Prepare the Pans
I preheat the oven to 350°F (175°C), grease two 9-inch cake pans, and line with parchment paper circles for easy release of this regal chocolate cake.
Mix Dry Ingredients
In a medium bowl, I whisk 2½ cups flour, 1 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt, sifting if desired for a lighter purple velvet dessert.
Combine Wet Ingredients
In a large bowl, I beat 1½ cups sugar, 1½ cups vegetable oil, and 2 eggs until smooth. I add 1 cup buttermilk, 2 tsp vanilla, 1 tbsp white vinegar, and purple gel food coloring, mixing until vibrant for a stunning colorful velvet treat.
Make the Batter
I gradually add the dry ingredients to the wet, beating just until smooth to avoid a dense regal chocolate cake. The batter should be pourable and richly colored.
Bake the Layers
I divide the batter evenly between the pans and bake for 28–32 minutes, until a toothpick comes out clean or with a few moist crumbs. I cool the cakes in the pans for 10 minutes, then transfer to racks to cool completely for a perfect purple velvet dessert.
Frost the Cake
I beat 8 oz cream cheese and ½ cup butter until fluffy, then add 1 tsp vanilla, a pinch of salt, and 3½ cups powdered sugar gradually for a creamy frosting. I stack and frost the cooled layers, smoothing with an offset spatula for a polished colorful velvet treat.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 28–32 minutes
- Total Time: ~1 hour (plus cooling)
- Servings: 10–12 slices
- Calories: ~400–450 kcal per slice
- Macros per Serving: 55g carbs, 4g protein, 20g fat, 1g fiber
Variations for Purple Velvet Dessert
Try these twists on this regal chocolate cake:
- Lavender Frosting: Add ½ tsp lavender extract to the frosting for a floral colorful velvet treat, inspired by LaylaCooks’ Lemon Lavender Cookies.
- Berry Swirl: Swirl ¼ cup raspberry jam into the batter before baking for a fruity purple velvet dessert.
- Gluten-Free: Use gluten-free flour for a dietary-friendly regal chocolate cake.
- White Chocolate: Top with white chocolate ganache for a luxurious colorful velvet treat.
- Cupcakes: Bake in cupcake tins for 18–22 minutes for mini purple velvet desserts.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a sweet pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a summery dessert.
Storage
I store leftover purple velvet dessert in an airtight container in the fridge for up to 5 days, letting it sit at room temperature for 30 minutes before serving. For longer storage, I freeze unfrosted layers, wrapped tightly, for up to 2 months, thawing in the fridge overnight before frosting this regal chocolate cake.
Serving Tips
- Presentation: Display this Royal Purple Velvet Cake on a cake stand for a regal look.
- Garnish: Add edible flowers, gold sprinkles, or white chocolate curls for a colorful velvet treat.
- Pairing: Serve with lavender lemonade or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 slice per person for a rich dessert.
- Occasions: Perfect for birthdays, showers, or themed parties.
FAQs About Purple Velvet Dessert
Here are answers to common questions about this dish:
How is it different from red velvet?
This Royal Purple Velvet Cake swaps red food coloring for purple, keeping the same tender, cocoa-flavored base.
Can I skip the food coloring?
Yes, but the regal chocolate cake won’t have its signature purple hue.
Can I make cupcakes?
Yes, bake for 18–22 minutes in liners for mini colorful velvet treats.
What food coloring is best?
Gel-based (Wilton or AmeriColor) ensures a vibrant purple velvet dessert without altering texture.
Can I use milk instead of buttermilk?
For best results, use buttermilk or 1 cup milk with 1 tbsp vinegar for this regal chocolate cake.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Royal Purple Velvet Cake is a vibrant, tender dessert that brings elegance and flavor to any celebration. This colorful velvet treat, with its rich hue and creamy frosting, is sure to dazzle. Bake this purple velvet dessert, share with loved ones, and enjoy its regal charm.
Royal Purple Velvet Cake
Ingredients
For the Cake:
- 2½ cups 315g all-purpose flour
- 1½ cups 300g granulated sugar
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa powder
- ½ tsp salt
- 2 large eggs
- 1½ cups 360ml vegetable oil
- 1 cup 240ml buttermilk, room temperature
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- Purple gel food coloring adjust for desired intensity
For the Frosting:
- 8 oz 226g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 3½ cups 420g powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Pans
- I preheat the oven to 350°F (175°C), grease two 9-inch cake pans, and line with parchment paper circles for easy release of this regal chocolate cake.
Mix Dry Ingredients
- In a medium bowl, I whisk 2½ cups flour, 1 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt, sifting if desired for a lighter purple velvet dessert.
Combine Wet Ingredients
- In a large bowl, I beat 1½ cups sugar, 1½ cups vegetable oil, and 2 eggs until smooth. I add 1 cup buttermilk, 2 tsp vanilla, 1 tbsp white vinegar, and purple gel food coloring, mixing until vibrant for a stunning colorful velvet treat.
Make the Batter
- I gradually add the dry ingredients to the wet, beating just until smooth to avoid a dense regal chocolate cake. The batter should be pourable and richly colored.
Bake the Layers
- I divide the batter evenly between the pans and bake for 28–32 minutes, until a toothpick comes out clean or with a few moist crumbs. I cool the cakes in the pans for 10 minutes, then transfer to racks to cool completely for a perfect purple velvet dessert.
Frost the Cake
- I beat 8 oz cream cheese and ½ cup butter until fluffy, then add 1 tsp vanilla, a pinch of salt, and 3½ cups powdered sugar gradually for a creamy frosting. I stack and frost the cooled layers, smoothing with an offset spatula for a polished colorful velvet treat.
Notes
- Use gel food coloring rather than liquid for a more intense purple without thinning the batter.
- Let your eggs and buttermilk come to room temperature for better mixing.
- Don’t skip the vinegar—it activates the baking soda and gives the cake a tender crumb.
- Sift dry ingredients for a lighter, fluffier texture.
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