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Royal Purple Velvet Cake

e with Creamy Vanilla Frosting delights! Recipe
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★★★★★

5 from 18 reviews

This Royal Purple Velvet Cake with Creamy Vanilla Frosting is a stunning and delicious dessert featuring a vibrant purple hue, moist velvety texture, and a rich, creamy frosting. Perfect for special occasions or whenever you want to impress guests with a beautiful and flavorful cake.

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 the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the fine flour and unsweetened cocoa powder until evenly combined.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar for about 3 minutes until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the pure vanilla extract for flavor.
  5. Combine flour and buttermilk: Alternately add the flour-cocoa mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently to avoid overworking the batter, just until combined.
  6. Add purple coloring: Stir in purple liquid food coloring evenly until the desired vibrant purple hue is achieved. Adjust color intensity as preferred.
  7. Create lift with baking soda and vinegar: In a small bowl, mix the white vinegar and baking soda; it will fizz. Quickly fold this bubbly mixture into the batter to give the cake extra lift and tenderness.
  8. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Cool cakes: Let cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely to room temperature.
  10. Prepare frosting: Beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy, ensuring no lumps remain.
  11. Add powdered sugar and vanilla: Gradually add the powdered sugar, beating continuously until the frosting is fluffy and light. Stir in the pure vanilla extract for depth of flavor.
  12. Assemble the cake: Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer over it and cover the top and sides with the remaining frosting, smoothing or swirling as desired.
  13. Decorate: Garnish with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder for an elegant finish.

Notes

  • Use room temperature ingredients for better batter consistency and rise.
  • Adjust the amount of purple food coloring to get your preferred shade—start with a small amount and add more if needed.
  • If you don’t have buttermilk, you can substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1⅓ cups milk and letting it sit for 5 minutes.
  • This cake is best served at room temperature and can be stored in the refrigerator for up to 4 days.
  • Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.

Nutrition

Keywords: purple velvet cake, cream cheese frosting, vanilla frosting, colorful cake, party cake, celebration dessert

Find it online: https://dailysimplerecipe.com/royal-purple-velvet-cake-recipe/