Purple Velvet Cake Recipe

Name: Purple Velvet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 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 red food coloring; 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; 1 teaspoon purple food coloring (or more, for desired color); 1 pound cream cheese, softened; 2 sticks unsalted butter, room temperature; 1 teaspoon vanilla extract; 4 cups sifted confectioners’ sugar

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Are you ready to dazzle your friends and family with a cake that’s as visually striking as it is delicious? Look no further than the Purple Velvet Cake, a delightful twist on the classic red velvet cake that brings a pop of royal color to any table. In this detailed guide, we’ll walk you through the ingredients and steps required to bake this show-stopping dessert, complete with creamy, dreamy cream cheese frosting.

Ingredients: Crafting the Perfect Purple Velvet Cake

Before we dive into the baking process, let’s ensure you have everything you need. This recipe serves 12, making it an excellent choice for gatherings.

For the Cake:

2 1/2 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, at room temperature
2 large eggs, also at room temperature
2 tablespoons red food coloring

1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 teaspoon (or more, for desired color) purple food coloring

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks unsalted butter, at room temperature

1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

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Directions: Baking Your Masterpiece

Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calories: 590 kcal per serving

Preheat and Prepare: Start by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers come out seamlessly.
Mix Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This not only combines your ingredients but also aerates them, resulting in a lighter cake.
Combine Wet Ingredients: In a larger bowl, blend the vegetable oil, buttermilk, eggs, both food colorings, vinegar, and vanilla extract with a handheld electric mixer. The mixture should be well combined but not overbeaten.

Merge Wet and Dry: Gradually add your sifted dry ingredients to the wet mixture. Mix until you have a smooth batter, free of lumps and thoroughly combined.
Bake the Cake: Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans on a wire rack for about 10 minutes. Then, remove them from the pans to cool completely. This is crucial before frosting to prevent the frosting from melting.

Frost Your Cake: For the frosting, beat the cream cheese, butter, and vanilla together until smooth. Gradually add the confectioners’ sugar, starting at low speed and increasing to high, until the frosting is light and fluffy. Once your cakes are completely cool, apply the frosting liberally.

Serving and Storage Tips for Your Purple Velvet Cake

After baking your stunning Purple Velvet Cake, you’ll want to ensure it looks and tastes its best when it’s time to serve, as well as know how to store any leftovers properly. Follow these tips to keep your cake as delightful as the moment it was frosted.

Serving Tips:

Room Temperature is Best: Allow your cake to come to room temperature before serving, especially if it has been refrigerated. This ensures that the cake’s texture is perfect and the frosting is soft and creamy.

Use a Hot Knife for Slicing: For clean cuts, dip a knife in hot water and wipe it dry before slicing. This technique melts through the frosting smoothly, giving you professional-looking slices.
Garnish for Extra Flair: Enhance your cake’s presentation with a sprinkle of edible purple glitter, fresh berries, or mint leaves just before serving. These garnishes can complement the cake’s appearance and add a burst of flavor or color.

Storage Tips:

Refrigerating Your Cake: If you’re not serving the cake immediately, or if you have leftovers, refrigerate it. The cream cheese frosting requires refrigeration to maintain its texture and freshness. Cover the cake with a cake dome or loosely with plastic wrap to protect it from absorbing any fridge odors.

Storing for Short Term: For consuming within a few days, keeping the cake in the refrigerator is best. It should stay fresh for up to 3 days. Always cover it to prevent it from drying out.
Freezing for Longevity: If you need to store the cake for a longer period, freezing is a viable option. Freeze slices on a baking sheet before wrapping them individually in plastic wrap and then foil. Store them in an airtight container or freezer bag. Properly stored, the cake can last up to 3 months in the freezer. Thaw overnight in the refrigerator before serving.
Keeping the Frosting Fresh: If you’ve made extra frosting or want to store frosted cake leftovers, remember that cream cheese frosting will harden slightly in the fridge. Let it sit out briefly to soften before enjoying.

FAQs

1. Can I make the Purple Velvet Cake without food coloring?

Yes, you can make the cake without artificial food coloring by using natural alternatives. For a purple hue, consider using concentrated beet juice or purple sweet potato powder. Keep in mind that natural colorings can affect the flavor and color intensity, so you may need to experiment to achieve the desired shade.

2. How can I adjust the recipe to make cupcakes instead of a cake?

To make cupcakes, simply pour the batter into lined cupcake tins, filling each cup about 2/3 full. Adjust the baking time to about 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. This recipe should yield approximately 24 cupcakes. Be sure to cool them completely before frosting.

3. What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can easily make a substitute at home. For 1 cup of buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until the mixture slightly curdles, then it’s ready to use.

4. Can this cake be made gluten-free?

Yes, to make a gluten-free Purple Velvet Cake, substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that’s designed to be a 1:1 replacement for wheat flour. Keep in mind that gluten-free flours can vary in absorbency, so you may need to adjust the moisture content slightly to achieve the perfect texture.

Conclusion

Baking a Purple Velvet Cake is a fun and rewarding project that combines the classic charm of red velvet cake with a modern, colorful twist. By following these steps, you’ll create a dessert that’s sure to impress. Whether for a birthday, anniversary, or just because, this cake brings a touch of elegance and a whole lot of flavor to any occasion.