Royal Purple Velvet Cake with Creamy Vanilla Frosting Recipe
This Royal Purple Velvet Cake with Creamy Vanilla Frosting is a visually stunning and delicious dessert that combines a moist, tender purple velvet cake layered with rich and smooth vanilla frosting. Perfect for special occasions, this cake features a unique purple hue achieved with food coloring and a hint of cocoa powder for a subtle depth of flavor. The creamy vanilla frosting complements the cake beautifully, creating a delightful treat that captivates both the eyes and the taste buds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 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
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until light and fluffy. This step helps aerate the batter for a tender crumb.
- Add eggs and vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Add dry ingredients and buttermilk: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overmixing.
- Add purple food coloring: Stir in the purple food coloring until the color is evenly distributed. Adjust the amount of food coloring if a more vibrant purple is desired.
- Incorporate vinegar and baking soda: In a small bowl, mix the white vinegar and baking soda — it will fizz. Quickly fold this mixture into the batter to provide extra leavening and lift.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: Beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar while beating until the frosting is fluffy. Stir in the vanilla extract and add 2-4 tablespoons heavy cream to reach desired consistency.
- Assemble the cake: Once cakes are completely cool, layer them with frosting between the layers. Cover the top and sides with the remaining frosting, smoothing or swirling as desired.
- Garnish and serve: Garnish the cake with purple sugar sprinkles, edible flowers, or a light dusting of cocoa powder for a decorative finish.
Notes
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Adjust food coloring quantity for preferred intensity of purple color.
- Do not overmix batter to keep the cake tender.
- Use a toothpick test to check for doneness to avoid overbaking.
- Frost cake only when completely cooled to prevent frosting from melting.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Keywords: purple velvet cake, vanilla frosting, cream cheese frosting, colorful cake, layered cake, celebration cake
