purple velvet cake

A beautifully moist, vibrant purple velvet cake with a tender crumb, complemented by a tangy cream cheese frosting. Perfect for any celebration!

5 from 1 vote

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Course: CAKE, Dessert

Cuisine: American, Bakery

Keyword: old fashioned purple velvet cake, purple velve cake near me, purple velvet cake, purple velvet cake ingredients, purple velvet cake recipe easy, purple velvet cake vs red velvet cake

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 350kcal

Cost: $11

Equipment

8-inch round cake pans (Grease and line with parchment)
Electric mixer (Stand or hand mixer)
Large mixing bowls
Measuring cups & spoons
Rubber spatula
Wire cooling rack
Cake plate or stand
Offset spatula (For frosting application)

Ingredients

2 ½ cups All-purpose flour - Sifted twice
2 cups Granulated sugar
½ cup Unsalted butter - Room temperature
1 cup Buttermilk - Room temperature
3 large Eggs - Room temperature
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Pure vanilla extract
1 tablespoon Cocoa powder
¼ teaspoon Salt
2-3 teaspoon Purple gel food coloring
1 tablespoon Vinegar
½ teaspoon Ube extract - Optional for extra flavor and color

For Frosting:

8 oz package - Cream cheese Softened
½ cup Unsalted butter - Softened
4 cups Powdered sugar
1 teaspoon Vanilla extract
1 pinch Salt

Instructions

Preheat the oven to 350°F. Grease two 8-inch round cake pans, lining the bottoms with parchment paper.
Sift flour and salt twice. Set aside.
Cream butter and sugar until fluffy, about 5 minutes.
Add eggs one at a time, mixing well after each addition.
Add purple gel food coloring and mix until fully incorporated.
Combine buttermilk and vanilla in a separate bowl.
Alternate adding dry ingredients and buttermilk mixture to the butter mixture, mixing until just combined. Be careful not to overmix.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition