Name: Purple Velvet Cake with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 tablespoon unsweetened cocoa powder; 1 cup buttermilk (room temperature); ½ cup vegetable oil; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 tablespoon purple food coloring (gel or liquid); ½ cup unsalted butter (melted and slightly cooled); 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 3 ½ cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk or cream (as needed for consistency)

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If you’re searching for a showstopper dessert that’s as gorgeous as it is delicious, look no further than Purple Velvet Cake with Cream Cheese Frosting. This whimsical twist on the classic velvet cake brings a dazzling pop of color to your table—perfect for celebrations, birthdays, or whenever you need a little edible magic in your life. The moist, buttery crumb pairs perfectly with a tangy, silky frosting, creating a harmonious dessert everyone will want a second slice of.

Purple Velvet Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making a Purple Velvet Cake with Cream Cheese Frosting is that the ingredients are familiar and accessible, yet each one plays a vital role in the final result. From the richness of buttermilk to the vibrancy of the purple color, every component counts towards that luscious, unforgettable bite!

All-purpose flour: It forms the backbone of the cake, providing structure without making it too dense.
Granulated sugar: Sweetens the cake and adds to the tender texture.
Baking soda and baking powder: A double lift for an extra fluffy, light velvet crumb.
Salt: Balances the sweetness and brings out the cake’s flavors.
Unsweetened cocoa powder: Just a touch for that signature velvet cake depth without overpowering the purple hue.
Buttermilk (room temperature): Adds tang and moisture, ensuring every bite is soft and rich.
Vegetable oil: Keeps the cake ultra-moist and tender, helping it stay fresh longer.
Eggs (room temperature): Bind the batter and provide structure for slicing beautiful layers.
Vanilla extract: Lends warmth and sweetness to the flavor profile.
White vinegar: Reacts with the baking soda for a lovely rise and helps brighten the cake’s color.
Purple food coloring (gel or liquid): The magical ingredient—gel gives a vibrant, even shade with less coloring.
Unsalted butter (melted and slightly cooled): Enriches the cake and adds that irresistible buttery taste.
Cream cheese (softened): The star of the frosting, offering tang and creaminess.
Powdered sugar: Sweetens and thickens the frosting without any grittiness.
Milk or cream: Adjusts the frosting to your perfect spreading consistency.

How to Make Purple Velvet Cake with Cream Cheese Frosting

Step 1: Prepare Your Cake Pans and Oven

Let’s get started! Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper. Greasing and lining the pans ensures easy release, so your stunning purple layers don’t stick or crumble. Take a moment to measure and prep everything—being organized at this stage saves you from scrambling later.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and sift together all-purpose flour, granulated sugar, baking soda, baking powder, salt, and just a tablespoon of cocoa powder. Sifting not only aerates the dry ingredients for a lighter result but also whisks away lumps, guaranteeing a smooth cake crumb after baking.

Step 3: Whisk the Wet Ingredients

In another bowl, add the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, purple food coloring, and your melted butter. Whisk until everything is fully blended and a gorgeous lavender hue starts to shine through—this is the color that sets the Purple Velvet Cake with Cream Cheese Frosting apart from the rest!

Step 4: Combine Wet and Dry Mixtures

Pour your wet ingredients into the bowl with the dry. Gently mix just until combined, making sure to scrape along the sides and bottom of the bowl. The goal is a smooth, lump-free batter, but be careful not to overmix—this is key to keeping the cake tender.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans. Give them a little tap on the counter to release any hidden air bubbles. Place them in the oven and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely—patience here means no melted frosting later!

Step 6: Make the Cream Cheese Frosting

While those vibrant cakes are cooling, beat together softened cream cheese and butter until completely smooth and creamy. Gradually add powdered sugar, then pour in vanilla extract. For a luscious, spreadable frosting, trickle in milk or cream one tablespoon at a time until you reach your desired consistency. A fluffy, cloud-like frosting is your goal for this Purple Velvet Cake with Cream Cheese Frosting!

Step 7: Frost and Assemble

Once your cakes are cool, set one layer on your cake stand and spread a generous helping of frosting over the top. Place the second layer on top, then cover the whole cake with the remaining frosting using an offset spatula for smooth, swooping elegance. If you like clean slices, chill the cake for about 30 minutes before serving—the wait will be worth it!

How to Serve Purple Velvet Cake with Cream Cheese Frosting

Garnishes

Transform your cake into a masterpiece! A sprinkle of edible glitter or sugar pearls makes each slice sparkle, while a handful of fresh berries or lavender blossoms on top plays up that whimsical purple color theme. If you want contrast, a scattering of white chocolate curls or chopped pistachios adds color and subtle crunch.

Side Dishes

Pair each slice of Purple Velvet Cake with Cream Cheese Frosting with a scoop of creamy vanilla ice cream, or go the sophisticated route with a small cup of espresso or herbal tea. The cake’s velvety crumb and tangy frosting are rich, so serve with something palate-cleansing and complementary for balance.

Creative Ways to Present

Try cutting the cake into petite squares and serving them as decadent petit fours for a party, or alternate the layers with lemon curd or blueberry compote for a flavor twist. Individual mini cakes, baked in ramekins, are perfect for special occasions—everyone loves their own personal serving of something magical!

Make Ahead and Storage

Storing Leftovers

After you’ve wowed your guests, cover any leftover Purple Velvet Cake with Cream Cheese Frosting and store it in the fridge for up to four days. The cream cheese frosting keeps things moist and delicious, and the flavor only deepens over time—the perfect excuse for a leftover slice with your morning coffee!

Freezing

If you prefer to bake ahead, you can freeze the unfrosted cake layers tightly wrapped for up to three months. Thaw them in the fridge overnight, then frost fresh before serving. Even frosted, individual cake slices freeze beautifully; just wrap well and thaw in the refrigerator when your next sweet craving strikes.

Reheating

While this cake is delectable served cold, if you’d like to gently bring it to room temperature, just let a slice sit out for 20 to 30 minutes before serving. Avoid microwaving frosted slices to prevent the frosting from melting—slow and steady wins the race for silky, dreamy texture.

FAQs

Can I make this cake without food coloring?

Absolutely! While the purple hue is a wow-factor for Purple Velvet Cake with Cream Cheese Frosting, you can simply omit the coloring for a classic-looking velvet cake, or use a natural alternative like a touch of blueberry puree for a subtle, pastel effect.

Why do I need both baking soda and baking powder?

Both play distinct roles: baking soda reacts with vinegar and buttermilk for a tender, airy crumb, while baking powder gives additional lift. Together, they help your cake stay light and fluffy without becoming dense.

How can I make the purple color more vibrant?

For the boldest hue, use gel food coloring instead of liquid—it’s more concentrated, so you get that velvety royal purple without affecting the cake’s texture. Layering a little extra coloring ensures a deep, dramatic color pop.

Can I make cupcakes with this recipe?

Definitely! Scoop the batter into lined cupcake tins, filling each about two-thirds of the way. Bake for 18 to 22 minutes, and frost as you please. You’ll have mini versions of Purple Velvet Cake with Cream Cheese Frosting in no time—perfect for parties!

Is there a way to make the cake gluten-free?

You can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just be sure to check that all other ingredients are gluten-free too, and follow the same steps for mixing and baking to get the same delicious results.

Final Thoughts

If you’re ready to add a pop of color and a burst of celebration to your dessert repertoire, this Purple Velvet Cake with Cream Cheese Frosting is your new go-to. It’s playful, impressive, and every bit as tasty as it looks. I can’t wait for you to give it a try—let it bring a bit of magic to your next special occasion (or even just an ordinary day that needs a little sparkle)!

Purple Velvet Cake with Cream Cheese Frosting Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 1 hour 15 minutes (including cooling and frosting)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich and vibrant flavors of this Purple Velvet Cake with Cream Cheese Frosting. This colorful twist on a classic red velvet cake is sure to impress at any celebration.

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon unsweetened cocoa powder
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon purple food coloring (gel or liquid)
½ cup unsalted butter (melted and slightly cooled)

For the Cream Cheese Frosting:

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream (as needed for consistency)

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, sift together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
In a separate bowl, whisk together buttermilk, oil, eggs, vanilla, vinegar, food coloring, and melted butter until smooth.
Gradually add the wet ingredients to the dry, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla extract. Add milk or cream a little at a time until smooth and spreadable.
Frost the cooled cake by placing one layer on a cake stand, spreading frosting in between, then stacking and covering the entire cake with remaining frosting. Chill for clean slices.