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Royal Purple Velvet Cake with Creamy Vanilla Frosting Recipe

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★★★★★

4.5 from 142 reviews

This Royal Purple Velvet Cake is a vibrant twist on the classic red velvet, featuring a rich purple hue and layers of creamy vanilla frosting. Moist and tender, this cake is perfect for any special occasion or as a striking dessert centerpiece.

Ingredients

Scale

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour and cocoa powder until well combined, ensuring the cocoa is evenly distributed.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until the mixture becomes light and fluffy, incorporating air for a tender cake.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for added flavor.
  5. Combine Dry and Wet Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overmixing, which can toughen the cake.
  6. Add Food Coloring: Add the purple liquid food coloring a dash at a time, stirring until the color is evenly distributed. Adjust the amount to achieve your desired vibrancy.
  7. Activate Baking Soda: In a small bowl, mix the vinegar and baking soda; the mixture will fizz. Quickly fold this into the batter to provide lift and lightness to the cake.
  8. Bake: 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.
  9. Cool Cakes: Let cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely, preventing sogginess and ensuring the frosting adheres properly.
  10. Make Frosting: Beat the cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar, beating until fluffy, then stir in the vanilla extract.
  11. Assemble Cake: Once the cakes are completely cool, spread frosting between the layers and cover the top and sides evenly. Smooth or create swirls as desired.
  12. Garnish and Serve: Garnish your cake with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder for an elegant finishing touch.

Notes

  • Use gel food coloring for a more vibrant purple without thinning the batter.
  • Make ahead: Cakes can be baked a day in advance and wrapped tightly before frosting.
  • Store leftovers in the fridge for up to 4 days. Bring to room temperature before serving for best texture.

Keywords: purple velvet cake, vanilla frosting, layered cake, vibrant cake recipe, dessert, celebration cake

Find it online: https://bakedbylisa.com/royal-purple-velvet-cake-with-creamy-vanilla-frosting-recipe/