Purple Velvet Cake
I've shared my favorite purple velvet cake recipe, a twist on classic bakery recipes. This vibrant dessert serves 12 and takes just an hour to make. It's rich, with 3 cups of flour and 1 ½ cups each of sugar and oil, making it 450 calories per serving.The magic happens when you mix in 2 teaspoons of purple gel food coloring with 1 ½ cups of buttermilk. Don't forget the 1/2 cup of softened butter for the frosting - it's key for that creamy texture. Bake at 350°F for 25-30 minutes, then let it cool before frosting.
Ingredients
- Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- Wet Ingredients:
- 1 1/2 cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
- 1 tsp or more purple food coloring
- Cream Cheese Frosting:
- 1 lb 16 oz cream cheese, softened
- 2 sticks 8 oz unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 cups sifted confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in one bowl.
- In another bowl, cream butter, sugar, and vanilla.
- Add eggs, then alternate adding dry ingredients and buttermilk while mixing.
- Stir in purple food coloring gradually to get the desired shade.
- Divide batter into two 9-inch cake pans, filling each 2/3 full.
- Bake for 25-30 minutes, rotating halfway through.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack.
- For frosting, mix cream cheese and butter until smooth.
- Add confectioners’ sugar gradually and beat until creamy.
- Frost the cake, layering each tier with frosting and covering the exterior.
- Decorate as desired and serve at room temperature.
Notes
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