Purple Velvet Cake Recipe
Learn how to make a purple velvet cake recipe with high-quality ingredients and vibrant colors for your next celebration.
Equipment
- Mixing bowls (for dry and wet ingredients)
- 2 round 8-inch cake pans (or 9-inch if you prefer slightly thinner layers)
- Electric mixer (hand or stand mixer for mixing the batter)
- Measuring cups and spoons
- Whisk (for combining dry ingredients)
- Spatula (for mixing and scraping the batter)
- Cooling rack (for letting the cakes cool after baking)
- Parchment paper (optional, for lining the cake pans)
- Oven (preheated to 350°F or 175°C)
- Frosting spatula (for spreading the frosting)
- Cake leveler (optional, if you want even layers)
Ingredients
- 3 cups All-purpose flour Sifted for best texture
- 2 cups Sugar Granulated
- 1 cup Butter Softened
- 3 large Eggs Room temperature
- 1 cup Buttermilk
- 2 tbsp Cocoa powder Unsweetened
- 1–2 tsp Purple food coloring Adjust for desired color
- 1 tsp Vanilla extract
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
- Cream butter and sugar: In a separate bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Combine wet ingredients: Add the buttermilk and vanilla extract to the butter mixture and mix well.
- Add dry ingredients: Gradually mix in the dry ingredients to the wet mixture until smooth. Add the purple food coloring and mix until you achieve the desired shade of purple.
- Pour into pans: Divide the batter evenly between the two prepared cake pans.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Frost: Once the cakes are fully cooled, frost with your favorite frosting (cream cheese frosting works wonderfully) and serve.
Notes
Use full-fat buttermilk for a richer flavour in your cake. Adjust the amount of purple food colouring to achieve the desired vibrancy. Soften the butter before mixing for the best texture. Once baked and frosted, store the cake at room temperature in an airtight container for up to 3 days or refrigerate for longer freshness. You can also make this cake ahead and store it in the fridge for a few extra days if needed.