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Purple Velvet Cake with Cream Cheese Frosting

A vibrant twist on the classic red velvet cake, this Purple Velvet Cake is rich, moist, and topped with tangy cream cheese frosting, making it a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk, room temperature
  • 4 large eggs, room temperature
  • 0.5 cups cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon purple food coloring
  • 0.5 teaspoon salt
For the Frosting
  • 8 oz cream cheese, softened for frosting
  • 1/2 cup unsalted butter, softened for frosting
  • 4 cups powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
  5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Gradually alternate adding the dry ingredients and buttermilk into the wet mixture until fully combined.
  7. Add the purple food coloring and mix until the desired shade is achieved.
  8. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  9. Allow cakes to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely.
Frosting the Cake
  1. Blend the softened cream cheese and unsalted butter in a mixing bowl until smooth.
  2. Gradually add powdered sugar and mix until well combined.
  3. Stir in vanilla extract and mix until smooth.
  4. Once the cakes are completely cooled, frost with cream cheese frosting, spreading it evenly between layers and on top.

Notes

Ensure your butter, eggs, and buttermilk are at room temperature for best results. Don’t overmix when combining wet and dry ingredients. Store leftovers in an airtight container in the fridge for up to 3-4 days.