Purple Velvet Cake with Cream Cheese Frosting Recipe
Indulge in the rich, vibrant goodness of a Purple Velvet Cake topped with luscious Cream Cheese Frosting. This colorful and delicious dessert is perfect for any celebration or special occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling and assembly time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Purple gel food coloring, as needed
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk, if needed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder.
- Combine wet ingredients: In another bowl, combine the vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and purple food coloring to reach desired shade.
- Blend the batter: Gradually add the wet ingredients to the dry, mixing until just combined. Divide the batter between pans.
- Bake: Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes completely.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add milk if needed.
- Assemble: Frost the cooled cakes, stacking with frosting in between and covering the entire cake.
Notes
- Use gel food coloring for vibrant color.
- Chill the cake for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 44 g
- Sodium: 340 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
