Description
A twist on the classic red velvet cake, this Purple Velvet Cake features a rich, moist crumb and vibrant purple hue, making it a stunning addition to any occasion. With a balance of sweet and tangy flavor from the buttermilk and a hint of cocoa, it’s a unique take on a beloved classic. Perfect for celebrations, birthdays, or just because!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons purple food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until fully combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
- Once the cakes are completely cool, frost with your favorite frosting, such as cream cheese frosting or buttercream.
- Slice and enjoy the moist and colorful goodness of your Purple Velvet Cake!
Notes
- If you can’t find purple food coloring, you can use a combination of red and blue food coloring to achieve the desired purple shade.
- This cake pairs beautifully with cream cheese frosting for a tangy contrast, but vanilla buttercream or chocolate frosting also work well.
- You can also add a bit of lemon zest to the batter for a fresh citrus kick.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes