Purple Velvet Cake is a colorful twist on the classic red velvet cake, loved for its soft crumb, mild cocoa flavor, and eye-catching purple hue. It’s perfect for birthdays, celebrations, and themed events, offering the same moist texture as velvet cake with a fun, modern look.
Easy Purple Velvet Cake Recipe
This Easy Purple Velvet Cake is light, moist, and tender with a subtle cocoa taste balanced by vanilla. The vibrant purple color comes from food coloring, while buttermilk and vinegar create the signature velvet softness. Paired with cream cheese frosting, it’s rich without being heavy.
Ingredients Required for Purple Velvet Cake
For the Cake
For Cream Cheese Frosting
InstructionsStep-by-Step Instructions
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Prepare the oven
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
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Mix dry ingredients
In a bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.
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Combine wet ingredients
In another bowl, mix oil, buttermilk, eggs, vanilla, vinegar, and purple food coloring until smooth.
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Make the batter
Gradually mix wet ingredients into dry ingredients until just combined. Do not overmix.
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Baking
Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
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Cooling
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare Frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla.
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Assemble
Frost the cooled cake layers evenly and decorate as desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Food Coloring: Gel-based coloring is preferred because it produces a deep purple color without thinning the batter.
- Oil vs Butter: Oil keeps the cake moist for longer, while butter adds flavor but may result in a slightly drier texture.
- Buttermilk: Essential for tenderness and flavor balance; it also reacts with baking soda for proper rise.
- Cooling Before Frosting: Frosting a warm cake can cause melting and uneven layers.
- Storage: Keeps well in the refrigerator for up to 3 days when stored properly
Frequently Asked Questions
Can I make this cake without food coloring?
Yes, but it will lose the purple color and resemble a plain velvet cake.
Can I use butter instead of oil?
Oil is recommended for extra moisture, but butter can be used for richer flavor.
Can this be made as cupcakes?
Yes. Bake at 350°F for 18–22 minutes.
How do I store it?
Refrigerate in an airtight container for up to 3 days.
