Description
Purple passion meets sweet indulgence in this Purple Velvet Cake, a luxurious dessert that whispers elegance with each slice. Velvety layers of deep violet hue promise a rich, memorable experience you’ll savor from first bite to last.
Ingredients
Scale
Cake Dry Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 1/2 cups (300 grams) sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 1/2 cups (360 milliliters) vegetable oil
- 1 cup (240 milliliters) buttermilk
- 2 tablespoons purple food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Prepare the oven by heating to 350F (175C) and prepare three 8-inch round cake pans with grease and flour coating.
- Combine flour, sugar, baking soda, cocoa powder, and salt through a sifting process in a large mixing bowl.
- Create a wet mixture by whisking eggs, vegetable oil, buttermilk, purple food coloring, vanilla extract, and white vinegar until thoroughly integrated.
- Merge wet and dry ingredients, stirring gently until achieving a smooth, consistent batter without overmixing.
- Distribute batter equally among the prepared cake pans, ensuring even surface distribution.
- Bake for 25-30 minutes, verifying doneness by inserting a toothpick into the cake’s center – it should emerge clean. Rest cakes in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Prepare cream cheese frosting by blending cream cheese and butter until silky. Incrementally incorporate powdered sugar, beating until achieving a luxurious, creamy consistency. Fold in vanilla extract.
- Once cakes have cooled completely, layer frosting between each cake tier, covering top and sides with remaining frosting for a smooth finish.
- Personalize decorations according to preference and serve the vibrant purple velvet cake.
Notes
- Customize the vibrant purple hue by adjusting food coloring quantity for deeper or lighter shades.
- Ensure buttermilk is at room temperature to help ingredients blend seamlessly and create a smoother batter.
- Prevent dry cake by avoiding overmixing and checking doneness precisely at 25-minute mark with toothpick test.
- Transform into gluten-free version by substituting all-purpose flour with a certified gluten-free blend, maintaining same measurements.
- Prep Time: 20-25 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 447 kcal
- Sugar: 23 g
- Sodium: 339 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg