Description

This Purple Velvet Cake is a vibrant twist on the classic velvet cake, featuring a striking purple hue and a rich, moist texture. Made with simple pantry ingredients and enhanced with purple food coloring, this dessert is perfect for parties, special occasions, or anytime you want a colorful, delicious treat. The cake is tender and flavorful, topped ideally with cream cheese frosting or your favorite buttercream for a luscious finish.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder

Wet Ingredients

1 1/2 cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons purple food coloring (gel or liquid)
1 teaspoon white vinegar
2 teaspoons vanilla extract
Optional: 1/2 teaspoon almond extract for added flavor

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Instructions

Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking, then set them aside.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder until evenly combined.
Combine wet ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, eggs, purple food coloring, white vinegar, vanilla extract, and almond extract (if using) until smooth and uniform.
Combine wet and dry mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing gently but thoroughly until the batter is smooth and fully incorporated, avoiding overmixing to maintain tenderness.
Pour batter and bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then carefully transfer the cakes onto a wire rack to cool completely.
Frost and serve: Once completely cool, frost the cakes using cream cheese frosting or your preferred buttercream. Slice and serve as desired.

Notes

Gel food coloring provides a more vibrant purple color without altering the batter’s consistency.
If purple food coloring is not available, combine red and blue food coloring to achieve a similar hue.
For a multi-layer cake, double this recipe or slice the cooled cakes horizontally for additional layers.