Imagine slicing into a beautifully vibrant cake with a rich purple hue, creamy layers of tangy frosting, and a flavor that’s both classic and unique. That’s the magic of Purple Velvet Cake with Cream Cheese Frosting. This recipe takes the timeless red velvet cake to a whole new level with its eye-catching color and deliciously moist texture. Whether it’s for a birthday, wedding, or just because you’re craving something special, this cake is sure to impress.

Why You’ll Love Purple Velvet Cake

Here’s why this cake is going to become a favorite in your kitchen:

• Stunning Appearance: The deep purple color makes it a visual centerpiece for any occasion.
• Moist and Tender Texture: The buttermilk and oil keep the cake soft and luscious.
• Tangy Cream Cheese Frosting: The perfect complement to the slightly cocoa-flavored cake layers.
• Versatile and Fun: Great for themed parties, holidays, or even just to brighten someone’s day.

Ingredients for Purple Velvet Cake with Cream Cheese Frosting

Here’s everything you’ll need to create this stunning dessert:

Cake

Ingredient	Amount
All-purpose flour	2 1/2 cups
Granulated sugar	1 1/2 cups
Baking soda	1 tsp
Salt	1 tsp
Cocoa powder	1 tsp
Vegetable oil	1 1/2 cups
Buttermilk, room temp	1 cup
Eggs, room temp	2 large
Red food coloring	2 tbsp
Purple food coloring	1 tsp (or more)
White distilled vinegar	1 tsp
Vanilla extract	1 tsp

Frosting

Ingredient	Amount
Cream cheese, softened	1 pound
Unsalted butter, room temp	2 sticks
Vanilla extract	1 tsp
Confectioners’ sugar, sifted	4 cups

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
2. Mix the Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and lump-free.
5. Divide the Batter: Evenly divide the batter between the prepared cake pans.

2. Bake the Cake

1. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Cream Cheese Frosting

1. Beat the Base: In a large bowl, beat the softened cream cheese, unsalted butter, and vanilla extract until smooth and creamy.
2. Add Sugar: Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition until the frosting is fluffy and spreadable.

4. Assemble the Cake

1. Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top.
2. Add the Second Layer: Place the second cake layer on top and spread frosting over the top and sides of the cake.
3. Decorate: Smooth the frosting with an offset spatula or create decorative swirls. Optionally, garnish with edible flowers, sprinkles, or additional purple accents.

Tips for Success

• Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
• Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid a dense cake.
• Check for Doneness: Use a toothpick to test the center of the cake; it should come out clean or with a few moist crumbs.
• Chill the Frosting: If your frosting becomes too soft, refrigerate it for 10-15 minutes to firm it up.
• Adjust the Color: Add more purple food coloring if you prefer a deeper hue.

Nutritional Information

Nutrient	Amount Per Serving
Calories	450
Fat	27g
Carbohydrates	52g
Protein	5g
Sugar	36g

FAQ: Everything You Need to Know

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers up to two days in advance and store them in an airtight container. Frost the cake the day you plan to serve it.

Q: How do I store leftover cake?
A: Keep leftover cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.

Q: Can I freeze this cake?
A: Absolutely. Wrap the unfrosted cake layers in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

Q: What can I use instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Q: Can I make cupcakes with this recipe?
A: Yes! This batter makes about 24 cupcakes. Bake at 350°F (175°C) for 18-22 minutes.

Q: What other colors can I use?
A: You can swap purple for any color to match a theme or occasion. Just adjust the food coloring accordingly.

Your Turn to Bake!

Now that you have the recipe for Purple Velvet Cake with Cream Cheese Frosting, it’s time to gather your ingredients and start baking. Whether you’re making it for a birthday, a holiday, or simply to treat yourself, this cake is guaranteed to bring smiles. Share your beautiful creation with family and friends, and don’t forget to savor every bite of this deliciously moist and vibrant dessert. Happy baking!

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