Royal Purple Velvet Cake
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.
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.