Royal Purple Velvet Cake with Creamy Vanilla Frosting

Why You’ll Love This Recipe

I love how this royal-hued cake brings a fun twist to classic red velvet. The tender crumb carries a hint of cocoa and buttermilk tang, while that deep purple color makes every slice look majestic. My smooth vanilla frosting adds a sweet contrast that lets the vibrant cake center stage at birthdays, showers, or whenever I want a show-stopping dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder (just a spoonful for flavor and depth)

• Baking soda

• Salt

• Granulated sugar

• Vegetable oil

• Large eggs, room temperature

• Buttermilk, room temperature

• White vinegar

• Vanilla extract

• Purple gel food coloring

Creamy Vanilla Frosting

• Unsalted butter, softened

• Cream cheese, softened

• Powdered sugar, sifted

• Vanilla bean paste or pure vanilla extract

• Heavy cream (as needed for spreading consistency)

directions

1. I preheat my oven to 350 °F (175 °C) and grease two 8-inch round cake pans. I line the bottoms with parchment circles for easy release.

2. I whisk flour, cocoa, baking soda, and salt in a bowl and set it aside.

3. In a separate bowl, I beat sugar and oil until smooth, then mix in the eggs one at a time. I stir in buttermilk, vinegar, vanilla, and enough purple gel to reach a deep royal shade—it will fade slightly while baking, so I’m generous with the color.

4. I add the dry ingredients to the wet mixture in two additions, stirring just until no flour streaks remain.

5. I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. I cool the cakes in the pans 10 minutes, then turn them onto racks to cool completely.

6. For the frosting, I beat butter and cream cheese until fluffy, then gradually mix in powdered sugar. I blend in vanilla paste and just enough heavy cream to make it velvety and spreadable.

7. I level the cooled cakes if needed, spread a thick layer of frosting between them, then frost the top and sides, swirling as I go. For an optional flourish, I pipe rosettes around the edge and add a sprinkle of purple sanding sugar.

Servings and timing

This recipe gives me 12 generous slices. Hands-on prep takes about 25 minutes, baking 30 minutes, and cooling plus frosting around 45 minutes—so my cake is ready in roughly 1 hour 40 minutes.

Variations

I sometimes fill the layers with blackberry or blueberry jam for extra fruit flavor. When I want a lighter frosting, I whip stabilized vanilla-bean whipped cream instead of cream-cheese frosting. A gluten-free cup-for-cup flour blend also works well—just be careful not to overmix.

storage/reheating

I store the frosted cake covered in the fridge up to 4 days; I bring slices to room temperature for the best texture. Unfrosted layers freeze beautifully—wrapped well—for up to 2 months. I thaw them overnight in the fridge before frosting.

FAQs

How do I keep the purple color vibrant?

I use gel food coloring rather than liquid and add a touch more than I think I need; baking can dull the shade slightly.

Can I substitute milk for buttermilk?

I enjoy the tang from buttermilk, but in a pinch I sour milk with a teaspoon of vinegar or lemon juice per cup.

Why add vinegar to the batter?

A little vinegar reacts with baking soda and cocoa, giving the cake its tender texture and helping the food color stay bright.

Can I bake this as cupcakes?

Yes—I fill liners two-thirds full and bake 18–20 minutes; the recipe yields about 24 cupcakes.

Is the frosting very sweet?

I balance sweetness with cream cheese and a pinch of salt; if I prefer less sugar, I reduce powdered sugar by ½ cup and whip the frosting a bit longer for volume.

Conclusion

This Royal Purple Velvet Cake with Creamy Vanilla Frosting lets me serve drama and delight in one stunning slice. The rich color, subtle cocoa notes, and silky frosting make it a dessert fit for celebrations—or simply for the joy of baking something beautiful. I hope it becomes your new favorite showpiece, too!