Introduction

The Royal Purple Velvet Cake with Creamy Vanilla Frosting is a stunning twist on the classic red velvet, featuring a beautiful purple hue and rich, moist crumb. Topped with a smooth, tangy cream cheese frosting, this cake is perfect for special occasions or whenever you want to impress your guests.

A two-layer round cake with deep purple sponge inside, separated by a smooth white cream filling. The outside is covered in white frosting with a slightly textured surface. On top, there are several purple rosettes made of cream, arranged around the edge, decorated with small sprigs of green leaves and tiny dark berries. A slice is cut out from the cake, showing the rich purple inside and the cream layer. The cake sits on a white plate with a silver fork resting beside it, crumbs on the fork and plate. The background has a white marbled texture with a purple cloth under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake:

3 cups fine flour
1 cup granulated sugar
1⅓ cups buttermilk, room temperature
½ cup unsalted butter, softened
4 large eggs, room temperature
2 heaping tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
Purple liquid food coloring, a dash (adjust to desired hue)
1 teaspoon baking soda
1 teaspoon white vinegar

For the Creamy Vanilla Frosting:

8 ounces cream cheese, softened
8 ounces unsalted butter, softened
2 cups powdered sugar
2 teaspoons pure vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for the batter.
Step 2: In a medium bowl, whisk together the flour and cocoa powder until well combined.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently until everything is just combined.
Step 6: Add the purple food coloring and stir until the color is evenly distributed. Adjust the amount of coloring for your desired vibrancy.
Step 7: In a small bowl, combine the white vinegar and baking soda; it will fizz. Quickly fold this mixture into the batter to help the cake rise.
Step 8: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 10: For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Step 11: Gradually add the powdered sugar, beating until the frosting is fluffy. Stir in the vanilla extract.
Step 12: Once the cakes are completely cool, spread frosting between the layers, then cover the top and sides. Smooth or create swirls as you like.
Step 13: Garnish with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder for an elegant finish.

Tips & Variations

Use gel food coloring instead of liquid for a more vibrant purple without thinning the batter.
Make the cakes a day ahead and wrap them tightly before frosting to save time on the day of serving.
Try adding a teaspoon of almond extract to the frosting for a subtle nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Before serving, bring the cake to room temperature to enjoy the best texture and flavor. The cake layers can be baked in advance and wrapped tightly to keep fresh until frosting.

How to Serve

A two-layer slice of dark purple cake with a light cream-colored frosting layer between the layers and covering the outside; the cake is topped with three fresh dark purple berries, a small bunch of other dark purple berries, and a small sprig of rosemary. The slice is placed on a white cake stand with a decorative black pattern around the edge, sitting on a white marbled surface with a gray cloth and a silver fork nearby. The background is dark brown, making the cake colors stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of food coloring?

Yes, gel food coloring is preferred for a vivid purple color without affecting the batter’s consistency, but liquid food coloring will also work if needed.

Is it necessary to use buttermilk?

Buttermilk helps tenderize the cake and adds a subtle tang, but you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.