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–+ servings
Purple Velvet Cake

Purple Velvet Cake That's a Showstopper for Any Occasion

Experience the vibrant flavors of Purple Velvet Cake, a delightful twist on classic red velvet, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 cup Granulated Sugar Light brown sugar can add depth to the flavor.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1 teaspoon Salt Sea salt adds a subtle twist.
  • 1 tablespoon Cocoa Powder Dutch-processed cocoa yields a milder taste.
  • 1 cup Vegetable Oil Melted coconut oil can add unique flavor.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar.
  • 2 Eggs Use flaxseed meal for an egg substitute.
  • 1 tablespoon White Vinegar Lemon juice can be a suitable alternative.
  • 2 teaspoons Vanilla Extract Using pure vanilla yields the best results.
  • 1 tablespoon Red & Purple Food Coloring Natural coloring from purple sweet potato powder is a healthier option.
For the Frosting
  • 8 ounces Cream Cheese Vegan cream cheese can be used for dairy-free.
  • 1/2 cup Unsalted Butter Coconut oil can substitute for dairy-free frosting.
  • 3 cups Confectioners’ Sugar
  • 4 ounces White Chocolate Use high-quality chocolate for best flavor.

Equipment

  • Mixing Bowls
  • whisk
  • spatula
  • Cake pans
  • Oven
  • microwave or double boiler

Method
 

Step-by-Step Instructions for Purple Velvet Cake
  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined.
  3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, white vinegar, vanilla extract, and food coloring. Whisk until smooth.
  4. Gradually pour the wet mixture into the bowl of dry ingredients, mixing gently until just combined.
  5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  7. Melt the white chocolate and set aside. Beat the cream cheese and unsalted butter together, then gradually add confectioners' sugar and melted chocolate.
  8. Once cooled, spread frosting on the top of one cake layer, place the second layer on top and frost the top and sides of the cake.
  9. Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to firm up.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 1.5mg

Notes

Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.

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