Description
Royal Purple Velvet Cake is a striking twist on the classic red velvet, with a vibrant purple hue and the same tender, moist crumb. Paired with creamy vanilla frosting, it makes a regal dessert perfect for celebrations and special occasions.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tbsp purple food coloring (gel or liquid)
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tbsp milk or cream (for frosting)
- 2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat 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, salt, and cocoa powder.
- In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in milk, vanilla, and a pinch of salt. Beat until smooth and fluffy.
- Frost cooled cakes with vanilla frosting. Decorate as desired and serve.
Notes
- Use gel food coloring for a more vibrant purple hue without altering texture.
- Cake layers can be baked in advance and frozen before frosting.
- Add edible glitter or purple sprinkles for a royal touch.
- Store frosted cake in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg