Royal Purple Velvet Cake
A show-stopping twist on the classic velvet cake, boasting a vibrant color, tender crumb, and tangy cream cheese frosting—perfect for celebrations and themed parties.
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.
Notes
For a party, stack the layers and decorate with sugared violets or edible glitter. Paired well with light coffee or citrusy tea. Store covered in the refrigerator if frosted.