Introduction

The Royal Purple Velvet Cake with Creamy Vanilla Frosting is a stunning twist on the classic red velvet. Its vibrant purple hue and moist, tender crumb paired with luscious vanilla frosting make it perfect for special occasions or any time you want to impress with a beautiful dessert.

The image shows a two-layer cake with deep purple sponge inside, each layer separated by a smooth, light cream-colored frosting. The outside of the cake is covered in the same light cream frosting, creating a neat finish. On top, a ring of thick, swirled purple frosting rosettes decorates the edge, with small green and purple floral sprigs placed between them. A slice is removed to show the inner texture, next to a silver fork with some purple crumbs on a white plate, all set on a white marbled textured surface with a purple cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1 tablespoon purple food coloring (gel or liquid)
1 teaspoon white vinegar
For the Creamy Vanilla Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a medium bowl, whisk together the flour and cocoa powder.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until light and fluffy.
Step 4: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently until combined.
Step 6: Add the purple food coloring and stir until the color is evenly distributed. Adjust coloring for desired vibrancy.
Step 7: In a small bowl, mix the vinegar and baking soda—it will fizz. Quickly fold this mixture into the batter for extra lift.
Step 8: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: For the frosting, beat the butter in a large bowl until smooth and creamy.
Step 11: Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and enough heavy cream to reach desired consistency.
Step 12: Once cakes are cool, layer them with frosting between the layers and cover the top and sides. Smooth or swirl as desired.
Step 13: Garnish with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder if desired.

Tips & Variations

Use gel food coloring for more vibrant color without altering batter consistency.
Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
For a dairy-free frosting, replace butter with a plant-based alternative and use coconut cream instead of heavy cream.
Adding a teaspoon of almond extract to the frosting adds a lovely complementary flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. The cake layers can also be frozen separately for up to 2 months; thaw completely before frosting.

How to Serve

The image shows a two-layer slice of dark purple cake with a creamy white frosting layer between and covering the outside. The cake is placed on a white patterned cake stand, contrasting with the deep purple inside. On top of the cake, there are fresh dark purple berries and a small green rosemary sprig adding color and texture. The background is a white marbled texture with soft fabric and a silver fork placed near the base of the cake stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, but the signature purple color is key to this cake’s appeal. Without coloring, the cake will have a light cocoa hue but won’t have the royal purple look.

Why is vinegar added to the batter?

Vinegar reacts with the baking soda to create extra lift and tenderness in the cake, helping it remain moist and soft.