Purple Velvet Cake with Cream Cheese Frosting

This Purple Velvet Cake with Cream Cheese Frosting is a gorgeous twist on the classic red velvet cake, offering a visually stunning dessert that’s as delicious as it is vibrant. With its rich, moist texture and tangy, creamy frosting, it’s bound to be a showstopper at any occasion.

Why You’ll Love This Recipe

I absolutely love how this Purple Velvet Cake stands out with its striking purple hue. The flavor is smooth and decadent, with just the right balance of sweetness and tang from the cream cheese frosting. The cake itself has a tender, moist crumb thanks to the buttermilk and vegetable oil, and the addition of the vibrant purple food coloring makes it a visually captivating dessert. It’s perfect for any celebration or when I want to impress guests with something unique yet comforting. Plus, the cream cheese frosting is simply irresistible—smooth, velvety, and sweet without being overpowering.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

2 large eggs

1 teaspoon cocoa powder

1 teaspoon salt

2 tablespoons (1 oz) purple food coloring

1 1/2 cups vegetable oil

One cup buttermilk

1 teaspoon vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, whisk together eggs, oil, buttermilk, purple food coloring, vinegar, and vanilla extract.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Divide the batter evenly between the prepared pans.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Frosting:

In a bowl, beat together softened butter and cream cheese until creamy.

Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate. Spread frosting over the top.

Top with the second cake layer, and spread frosting over the top and sides of the cake.

Serve:

Chill the cake for an hour to set the frosting before serving.

Serve chilled or at room temperature.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour 50 minutes (including cooling time)

Variations

Coloring Variations: If purple isn’t your thing, you can swap in red, blue, or even green food coloring for a fun twist.

Flavored Frosting: For a different frosting flavor, consider adding a teaspoon of lemon zest or orange zest to the cream cheese frosting for a citrusy kick.

Naked Cake Style: If I’m aiming for a rustic look, I sometimes leave the frosting slightly thinner and spread it more unevenly to give it a “naked cake” feel.

Gluten-Free: To make this recipe gluten-free, I substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.

Storage/Reheating

Storage: I like to store the leftover cake in an airtight container in the refrigerator for up to 3 days. The cake stays moist and delicious even after chilling.

Reheating: If I want to enjoy a slice at room temperature, I’ll let it sit out for 20-30 minutes before eating. You can also microwave individual slices for 15-20 seconds for a quick warm-up.

Related Recipes:

• Red Velvet Oreo Cake Roll
• Purple Velvet Cake
• Purple Velvet Cake with White Chocolate Cream Cheese Frosting

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. I allow it to cool completely and then wrap the layers tightly in plastic wrap before refrigerating. Frost it the next day when you’re ready to serve!

Is there a way to make this recipe dairy-free?

To make it dairy-free, I substitute the buttermilk with a dairy-free alternative (such as almond milk mixed with lemon juice to create a buttermilk substitute) and use dairy-free cream cheese and butter for the frosting.

Can I use a different type of frosting?

Definitely! While cream cheese frosting pairs wonderfully with this cake, I’ve also used whipped cream frosting or even chocolate ganache for a different flavor profile.

How do I ensure my cake is perfectly moist?

The secret to a moist cake is using the right balance of wet ingredients, like buttermilk and vegetable oil, which help create a tender crumb. I also make sure not to overmix the batter.

Can I freeze the cake?

Yes, I can freeze the cake layers. Just wrap each layer in plastic wrap and foil, then store them in the freezer for up to 3 months. When ready to use, thaw the cake in the fridge and frost as usual.

Conclusion

This Purple Velvet Cake with Cream Cheese Frosting is a true crowd-pleaser with its soft, velvety texture and vibrant color. Whether I’m preparing it for a special occasion or just because, it always adds a touch of elegance to any dessert table. The combination of the rich cake and the tangy, smooth frosting makes each bite absolutely irresistible.

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