Can I substitute buttermilk in this recipe?

Yes! Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5–10 minutes, and voilà—homemade buttermilk.

What if I don’t have purple food coloring?

No worries. You can get close by mixing red and blue food coloring. Just go easy on the blue, or you’ll end up with a Smurf situation

How do I store leftovers?

Cover the cake tightly and store in the fridge for up to 5 days. Let it come to room temp before serving so the frosting softens up.

Is this cake anything like the purple velvet cake strain?

Haha—no, we’re baking, not… botany-ing. The “strain” you're thinking of has its own kind of relaxation properties. This cake, however, might relax you in a sugar-happy kind of way. Totally legal. Totally delicious.

Purple Velvet Cake Recipe – A Delicious Twist on Classic

Description

This Purple Velvet Cake is a bold and whimsical twist on a classic, with a rich cocoa undertone, vibrant color, and tangy cream cheese frosting. A guaranteed showstopper whether it’s for a birthday bash or a midweek treat.

Ingredients

For the Cake:

2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 teaspoon purple food coloring

For the Frosting:

1 lb cream cheese (softened)
2 sticks unsalted butter (room temperature)
4 cups confectioners’ sugar (sifted)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In a separate large bowl, mix together the oil, buttermilk, eggs, vanilla, vinegar, red and purple food coloring.
Slowly add the dry ingredients to the wet mixture, whisking until just combined. Do not overmix.
Divide the batter evenly into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter until light and fluffy. Add the sifted sugar gradually, mixing until smooth.

Once cakes are fully cooled, spread frosting between layers and over the entire cake. Decorate as desired.

Notes

Use gel food coloring for a more intense purple hue.
Make sure all ingredients are at room temperature to ensure a smooth batter and frosting.
Let the cakes cool completely before frosting to avoid melting.

Store in the fridge but let it come to room temperature before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert, dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460 kcal
Sugar: 38 g
Sodium: 310 mg
Fat: 27 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 60 mg

Keywords: purple velvet cake, colorful cake, cream cheese frosting, easy cake recipe, fun dessert, red velvet alternative