Royal Purple Velvet Cake is a show-stopping, vibrantly hued twist on the classic velvet cake. It’s perfect for celebrations, themed parties, or any time you want a dramatic dessert that tastes as good as it looks: tender crumb, subtle cocoa background, and tangy cream cheese frosting. If you like desserts that make guests do a double take, this is the one to pull from the oven.
Why you’ll love this dish
This cake is bold without being fussy. It’s a straightforward one-bowl batter (with a separate wet bowl) that yields bright color and a moist crumb—great for birthdays, bridal showers, or an eye-catching holiday centerpiece. The recipe is reliable enough for bakers who want a simple process but impressive results.
“Made this for a birthday and everyone asked how I got such a rich purple — it tasted like a velvet cake but looked like art.” — a happy baker
If you’re planning a colorful brunch spread, this pairs nicely with lighter breakfast sweets; try serving small slices alongside warm, spiced treats like cinnamon swirl pancakes for a bright, festive table.
How this recipe comes together
You’ll mix dry ingredients in one bowl and blend the wet ingredients in another before combining. The egg and buttermilk give structure and tenderness, oil keeps the cake moist, cocoa adds a gentle chocolate undertone, and the large amount of purple food coloring delivers that signature hue. After a 25–30 minute bake at 350°F (175°C), cool the layers, then spread with cream cheese frosting for tang and balance.
What you’ll need
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup purple food coloring (see notes below)
- Cream cheese frosting (for topping)
Notes and substitutions:
- Purple food coloring: 1 cup is an unusually large volume if using a liquid color. Gel or concentrated paste colorings are preferable because they provide intense pigment with less liquid. If you prefer natural color, consider ube powder or a butterfly pea + acid adjustment (color shifts with pH). Start with less and add until you reach the desired shade.
- Buttermilk: can be made by adding 1 tablespoon lemon juice or vinegar to 1 cup milk; let sit 5 minutes.
- Vegetable oil can be swapped for light olive oil or melted coconut oil for a slight flavor shift.
- For a dairy-free version, use plant-based milk + 1 tbsp vinegar as buttermilk and a vegan cream cheese frosting.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. Line the bottoms with parchment if you like cleaner removal.
- In a large bowl, whisk together 2 cups flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon cocoa powder until evenly distributed.
- In a separate bowl, whisk 1 cup vegetable oil, 1 cup buttermilk, 3 large eggs, 1 tablespoon vanilla extract, and the purple food coloring until smooth. If using gel color, blend thoroughly so there are no streaks.
- Pour the wet ingredients into the dry. Mix gently until just combined. Avoid overmixing—stop when you no longer see dry streaks. Overmixing develops gluten and makes the cake dense.
- Divide batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake 25–30 minutes, rotating pans halfway through if your oven has hot spots. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).
- Cool the cakes in their pans for 10 minutes. Run a knife around the edges, then invert onto a wire rack and let cool completely before frosting.
- Once cooled, frost with cream cheese frosting. Chill slightly to set the frosting if you prefer firmer slices. Slice and serve.
Best ways to enjoy it
- Serve slightly chilled or at room temperature; cream cheese frosting tastes brightest when slightly cool.
- For a party, stack the layers and pipe rosettes or smooth the sides for a clean look. Top with sugared violets, edible glitter, or white chocolate shards for contrast.
- Pair with light coffee or a citrusy tea to cut through the richness. For brunch buffets, small slices alongside pancakes make a festive combo — try serving with fluffy flapjacks to offer both cake and breakfast classics.
- For a layered dessert, crumble leftover cake into parfait glasses with mascarpone and berries.
Storage and reheating tips
- Room temperature: If frosted with cream cheese frosting, keep covered in the refrigerator. Cream cheese frosting requires chilling for safety. Unfrosted layers can sit at room temperature, covered, for up to 24 hours.
- Refrigerator: Store a fully frosted cake in an airtight cake carrier or covered with plastic wrap for up to 4–5 days. Cream cheese frosting is perishable.
- Freezing: Wrap cooled, unfrosted layers tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting. You can also freeze a frosted cake briefly; flash-freeze uncovered until the frosting is set, then wrap.
- Reheating: If you prefer a slightly warm slice, microwave individual servings for 10–15 seconds on low power. Avoid overheating, which will melt the frosting and dry the cake.
Helpful cooking tips
- Measure flour correctly: spoon flour into the cup and level it off. Overpacking makes dense cake.
- Use room-temperature eggs and buttermilk. They integrate better and produce a smoother batter.
- Don’t overmix once the wet and dry are combined. Mix until just incorporated.
- Use gel color to avoid adding excess liquid. If your batter thins, it can slightly alter bake time and texture.
- Check doneness early—ovens vary. If the tops brown too fast, tent with foil for the last 10 minutes.
- For neat layers, chill the cake for 20–30 minutes before frosting; slightly firm layers are easier to trim and stack.
Creative twists
- Ube (purple yam) version: swap 1/4–1/2 cup of flour with ube powder or incorporate cooked ube puree for authentic flavor and natural purple color. Reduce added food coloring accordingly.
- Berry purple: fold a small amount of concentrated blueberry or blackberry puree into the batter for natural color and fruity notes (watch moisture).
- Vegan: use flax eggs (3 tbsp ground flax + 9 tbsp water), plant milk + vinegar for buttermilk, and a vegan cream cheese for frosting.
- Chocolate-forward: increase cocoa to 2–3 tbsp and reduce flour by the same amount for a deeper chocolate velvet.
- Mini cupcakes: bake as cupcakes at 18–22 minutes and decorate individually.
Common questions
Q: Do I really need 1 cup of purple food coloring?
A: The recipe’s 1 cup is likely intended for very vivid color or assumes a less concentrated liquid dye. I recommend using gel/paste coloring and starting with a few teaspoons, adding more until you reach the desired shade. Gel gives intense color without thinning the batter.
Q: Can I make this ahead for a party?
A: Yes. Bake the layers a day or two ahead and keep them wrapped in the fridge (unfrosted) or freeze for longer storage. Frost the day of the event for the freshest look. Fully frosted cakes are best eaten within 4–5 days when refrigerated.
Q: Is the cocoa powder necessary?
A: The tablespoon of cocoa adds depth and helps emulate the traditional velvet cake’s subtle chocolate flavor. You can omit it, but the flavor will be slightly less rounded.
Q: Can I use a boxed cake mix instead?
A: You can, but you’ll lose the specific texture and the way the buttermilk/oil/eggs balance here. If using a mix, incorporate purple gel color and adjust liquids carefully.
Q: Is cream cheese frosting safe to leave out?
A: No — cream cheese frosting contains dairy and should be refrigerated. Don’t leave a frosted cake out at room temperature for more than two hours.
If you want more breakfast-and-brunch inspiration to pair with colorful cakes, check out pancake recipes that are crowd-pleasers and easy to make ahead.
Royal Purple Velvet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Measure flour correctly: spoon flour into the cup and level it off.
- 1.5 cups granulated sugar
- 1 cup vegetable oil Can be swapped for light olive oil or melted coconut oil.
- 1 cup buttermilk (room temperature) Can be made by adding 1 tablespoon lemon juice or vinegar to 1 cup milk; let sit 5 minutes.
- 3 large eggs (room temperature) Use room-temperature eggs for better integration.
- 1 tablespoon vanilla extract
- 1 tablespoon cocoa powder Adds depth and subtle chocolate flavor.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup purple food coloring Use gel color for intense pigment; add until the desired shade is reached.
Frosting
- 1 batch cream cheese frosting For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. Line the bottoms with parchment if desired.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until evenly distributed.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and purple food coloring until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined, avoiding overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25–30 minutes, rotating pans halfway through. The cake is done when a toothpick inserted comes out with a few moist crumbs.
- Cool the cakes in their pans for 10 minutes. Run a knife around the edges, invert onto a wire rack, and let cool completely.
Frosting
- Once cooled, frost with cream cheese frosting. Chill for a firmer frosting if preferred.
- Slice and serve.