A luscious twist on the classic red velvet, this moist purple velvet cake is rich with cocoa, vibrantly colored with natural beet or ube hues, and topped with a tangy-sweet cream cheese frosting. Perfect for birthdays, celebrations, or anytime I crave something uniquely beautiful and delicious. Whether I’m making it for a special occasion or just because, this cake is always a showstopper!
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1 1/2 cups vegetable oil
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
2 tbsp purple food coloring (or 2 tbsp beet juice or ube extract)
1 tsp white vinegar
2 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–3 1/2 cups powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). I grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, I whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, I beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until smooth and combined. I make sure not to overmix.
I divide the batter evenly between the two prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes, then remove them and allow them to cool completely on wire racks.
For the frosting, I beat together the cream cheese and butter until smooth and creamy.
I add the vanilla extract and a pinch of salt, then gradually add powdered sugar until I reach the desired sweetness and consistency.
Once the cake layers are completely cool, I frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Optional: Garnish with fresh berries or edible flowers for a stunning presentation.
Servings and Timing
Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Variations
Natural Coloring Options: Instead of using artificial food coloring, I can use beet juice or ube extract to achieve the purple hue naturally. This gives the cake an earthy flavor and ensures the cake is beautifully vibrant without any artificial additives.
Frosting Twist: If I want a lighter, less sweet frosting, I could try making a whipped cream cheese frosting by adding whipped cream into the cream cheese mixture. This creates a fluffier, less dense frosting.
Flavored Cake: I could experiment with adding other flavorings to the cake batter, like a hint of almond or lemon zest, to complement the richness of the cocoa and vanilla.
Storage/Reheating
To store this purple velvet cake, I keep it covered at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days. When serving again, I let it come to room temperature, or if I prefer, I can pop a slice in the microwave for a few seconds to warm it up slightly. The cream cheese frosting keeps well, but it’s best enjoyed within a week.
FAQs
Can I use regular food coloring instead of purple?
Yes, I can use any color of food coloring I prefer, but for the signature purple velvet look, I recommend using purple food coloring, beet juice, or ube extract.
Can I make this cake ahead of time?
Absolutely! I often bake the cake layers a day or two ahead of time and store them tightly wrapped in plastic wrap. When I’m ready to frost and serve, I just let the cake layers come to room temperature before assembling.
How do I know when the cake is done baking?
I use a toothpick to check the cake’s doneness. When I insert it into the center and it comes out clean or with just a few crumbs, I know the cake is done.
What if I don’t have buttermilk?
If I don’t have buttermilk on hand, I can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for about 5 minutes. This mimics the tanginess and acidity of buttermilk.
Can I freeze this cake?
Yes, I can freeze both the cake layers and frosted cake. To freeze the cake layers, I wrap them tightly in plastic wrap and foil before freezing. If I’ve already frosted the cake, I freeze it uncovered for about 30 minutes, then wrap it in plastic wrap and foil. It keeps well in the freezer for up to 3 months.
Conclusion
This purple velvet cake with cream cheese frosting is my go-to dessert whenever I want something stunning and indulgent. The combination of moist cocoa cake with tangy frosting is irresistible, and the beautiful purple hue adds that special touch to any celebration. Whether I’m baking for a birthday or just treating myself, this cake always gets rave reviews!
Recipe:
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Purple Velvet Cake with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A luscious twist on the classic red velvet, this moist purple velvet cake is rich with cocoa, vibrantly colored with natural beet or ube hues, and topped with a tangy-sweet cream cheese frosting. Perfect for birthdays, celebrations, or anytime you crave something uniquely beautiful and delicious.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp purple food coloring (or 2 tbsp beet juice or ube extract)
1 tsp white vinegar
2 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–3 1/2 cups powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing just until smooth and combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them and allow them to cool completely on wire racks.
- For the frosting, beat together the cream cheese and butter until smooth and creamy.
- Add the vanilla extract and a pinch of salt, then gradually add powdered sugar until you reach the desired sweetness and consistency.
- Once the cake layers are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
- Optional: Garnish with fresh berries or edible flowers for a stunning presentation.
Notes
Natural coloring options: Beet juice or ube extract can be used to achieve the purple hue naturally.
Frosting twist: For a lighter frosting, try making a whipped cream cheese frosting by adding whipped cream to the cream cheese mixture.
Flavored cake: Add other flavorings like almond or lemon zest to complement the richness of the cocoa and vanilla.
To store: Keep covered at room temperature for up to 3 days or refrigerate for up to 5 days. Let it come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
