Royal Purple Velvet Cake with Creamy Vanilla Frosting

Royal Purple Velvet Cake is a bold twist on the classic red velvet, featuring a striking violet hue, tender crumb, and a hint of cocoa flavor. Topped with smooth, creamy vanilla frosting, this cake is as elegant as it is delicious—perfect for birthdays, special occasions, or any time you want to impress.

Why You’ll Love This Recipe

this Recipe

This cake stands out with its regal color and luxurious texture. The slight cocoa flavor and soft, moist crumb pair beautifully with the rich vanilla frosting. Whether you’re baking for a party or just treating yourself, this cake delivers both beauty and flavor.

ingredients

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

For the cake:
all-purpose flourgranulated sugarsaltbaking sodacocoa powderbuttermilkvegetable oileggswhite vinegarvanilla extractpurple gel food coloring

For the frosting:
unsalted butterpowdered sugarvanilla extractheavy cream or milkpinch of salt

directions

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

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

In another bowl, beat sugar and oil until combined. Add eggs one at a time, mixing well.

Stir in buttermilk, vinegar, vanilla extract, and purple food coloring until fully incorporated.

Gradually add dry ingredients to wet, mixing until smooth and evenly colored.

Divide batter evenly between prepared pans and smooth the tops.

Bake for 28–32 minutes, or until a toothpick comes out clean from the center.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat butter until creamy. Gradually add powdered sugar and a pinch of salt.

Add vanilla and enough cream to reach a smooth, spreadable consistency.

Frost cooled cake layers and decorate as desired.

Servings and timing

This recipe yields one 2-layer 9-inch cake (12–14 slices).Preparation time: 20 minutesBaking time: 30 minutesCooling and frosting time: 60–90 minutesTotal time: 2 hours

Variations

Use cream cheese frosting instead for a tangier contrast.
Make cupcakes by dividing batter into a muffin tin and baking for 18–20 minutes.
Add blackberry or blueberry puree to the batter for fruity flavor and natural color.
Top with edible flowers or gold leaf for an elegant finish.

storage/reheating

Store cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Bring to room temperature before serving for best texture.Freeze unfrosted cake layers for up to 2 months; thaw before frosting.

FAQs

What kind of food coloring should I use?
Gel food coloring gives the best deep purple without thinning the batter.

Can I make it without buttermilk?
Yes, mix 1 cup milk with 1 tbsp lemon juice or vinegar as a substitute.

Is the cocoa flavor strong?
No, it’s subtle—just enough to enhance the richness and texture.

Can I use natural food coloring?
Yes, but results may vary—purple sweet potato powder or beet juice may work.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend and check all other ingredients.

How do I avoid dry cake?
Don’t overmix, and remove from the oven as soon as a toothpick comes out clean.

Do I need to refrigerate the cake?
Only if the frosting contains cream cheese or if storing more than 2 days.

Can I make the layers in advance?
Yes, bake up to 2 days ahead and wrap tightly in plastic wrap.

Can I dye the frosting too?
Absolutely—add a hint of purple or swirl multiple shades for effect.

What pairs well with this cake?
Serve with berries, whipped cream, or a scoop of vanilla or blackberry ice cream.

Conclusion

Royal Purple Velvet Cake with Creamy Vanilla Frosting is a stunning, flavorful dessert that brings elegance and a touch of whimsy to any occasion. Moist, vibrant, and easy to love, it’s a showstopper that tastes just as good as it looks.

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