Name: Royal Purple Velvet Cake with Creamy Vanilla Frosting
Prep time: 25 min
Cook time: 30 min
Total time: PT-486117H48M1S
Cuisine: American
Ingredients: Purple Velvet Cake; 2 ½ cups (315 g) all-purpose flour; 1 Tbsp (6 g) unsweetened cocoa powder; 1 tsp baking soda; ½ tsp fine sea salt; 1 ¾ cups (350 g) granulated sugar; 1 cup (240 ml) vegetable oil; 2 large eggs, room-temperature; 1 cup (240 ml) buttermilk, room-temperature; 1 tsp white vinegar; 2 tsp pure vanilla extract; ½–¾ tsp purple gel food coloring (add to desired depth; batter should look slightly darker than target shade); Creamy Vanilla Frosting; ½ cup (113 g) unsalted butter, softened; 8 oz (225 g) cream cheese, softened; 4 – 4 ½ cups (480–540 g) powdered sugar, sifted; 1 ½ tsp vanilla bean paste or pure vanilla extract; 1–2 Tbsp heavy cream, as needed for spreadable consistency; Optional garnish: Purple sanding sugar or edible glitter

Description

A vibrant purple twist on classic velvet cake—this show-stopping dessert is soft, moist, and crowned with silky cream cheese vanilla frosting.

Ingredients

Purple Velvet Cake
2 ½ cups (315 g) all-purpose flour

1 Tbsp (6 g) unsweetened cocoa powder

1 tsp baking soda

½ tsp fine sea salt

1 ¾ cups (350 g) granulated sugar

1 cup (240 ml) vegetable oil

2 large eggs, room-temperature

1 cup (240 ml) buttermilk, room-temperature

1 tsp white vinegar

2 tsp pure vanilla extract

½–¾ tsp purple gel food coloring (add to desired depth; batter should look slightly darker than target shade)

Creamy Vanilla Frosting
½ cup (113 g) unsalted butter, softened

8 oz (225 g) cream cheese, softened

4 – 4 ½ cups (480–540 g) powdered sugar, sifted

1 ½ tsp vanilla bean paste or pure vanilla extract

1–2 Tbsp heavy cream, as needed for spreadable consistency

Optional garnish: Purple sanding sugar or edible glitter

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Instructions

Prep Pans – Pre-heat oven to 350 °F / 175 °C. Grease and parchment-line two 8-inch round cake pans.

Dry Mix – Whisk flour, cocoa powder, baking soda, and salt; set aside.

Wet Mix – In a large bowl beat sugar with oil until smooth. Add eggs one at a time. Stir in buttermilk, vinegar, vanilla, and purple gel coloring; batter should be deeply royal.

Combine – Add dry ingredients in two additions, mixing just until no flour streaks remain.

Bake – Divide batter evenly between pans. Bake 25–30 min until a toothpick comes out clean. Cool in pans 10 min, then invert onto racks to cool completely.

Frosting – Beat butter and cream cheese until fluffy. Gradually mix in powdered sugar, then vanilla paste. Add heavy cream 1 tsp at a time to reach velvety, spreadable texture.

Assemble – Level cake layers if needed. Spread a thick layer of frosting between cakes, then frost top and sides. Optional: pipe rosettes and sprinkle with purple sanding sugar for sparkle.

Notes

Jam layer: Spread ½ cup blackberry or blueberry jam between layers before frosting.

Cupcakes: Fill liners ⅔ full; bake 18–20 min for ~24 cupcakes.

Gluten-free: Substitute a cup-for-cup GF flour blend; mix gently to avoid gumminess.

Color tips: Gel food coloring stays vibrant—add a tad more than you think you need; baking dulls hue slightly.

Prep Time: 25 min
Cook Time: 30 min
Category: Dessert / Celebration Cake
Method: Baked Layer Cake
Cuisine: American