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Purple Velvet Cake Recipe

A beautifully frosted purple velvet cake with white buttercream, topped with fresh raspberries, blueberries, and edible glitter, served with a slice on a decorative plate.
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This decadent purple velvet cake is a showstopper with its vibrant hue, tender crumb, and creamy texture. Infused with subtle chocolate notes and topped with dreamy white buttercream frosting, it’s perfect for birthdays, weddings, or any special occasion. Its luxurious appearance and rich flavors make it an unforgettable dessert that’s worth every bit of effort.

Ingredients

  • For the Cake:

    • 2 ½ cups all-purpose flour
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • ¾ cup unsweetened cocoa powder (natural, not Dutch-processed)
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup buttermilk, at room temperature
    • ½ cup vegetable oil
    • 2 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1 tablespoon white vinegar
    • Gel food coloring (purple or a mix of blue and red)
     

  • For the Frosting:

    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • ¼ cup heavy cream
    • Pinch of salt
     

  • Optional Decorations:

    • Fresh berries (raspberries, blueberries)
    • Edible glitter or sprinkles
    • Fresh flowers (e.g., violets or lavender)

Instructions

Step 1: Preheat Oven and Prepare Pans

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
 

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until well combined.
 

Step 3: Combine Wet Ingredients

  1. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
 

Step 4: Add Vinegar and Food Coloring

  1. Stir in the white vinegar, which will react with the cocoa powder to create a light texture. Gradually add gel food coloring, starting with a few drops and adjusting until you achieve your desired shade of purple.
 

Step 5: Bake the Cake Layers

  1. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
 

Step 6: Make the Frosting

  1. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream and vanilla extract. Beat until light and fluffy, adding a pinch of salt to balance sweetness.
 

Step 7: Assemble the Cake

  1. Place one layer of cake on a serving plate. Spread a generous amount of frosting over the top. Add the second layer and frost the entire cake. Decorate with fresh berries, edible glitter, or flowers as desired.

Notes

  • Substitutions: For a gluten-free option, use certified gluten-free flour. To make this recipe vegan, replace eggs with flaxseed “eggs” and use plant-based butter in the frosting.
  • Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness. Freeze unfrosted layers for up to 3 months.
  • Serving Suggestions: Pair slices with a scoop of vanilla ice cream or a drizzle of raspberry sauce for added indulgence.

Nutrition

Find it online: https://yumchefrecipes.com/how-to-make-purple-velvet-cake-recipe/