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Royal Purple Velvet Cake with Creamy Vanilla Frosting

Ingredients

Scale
  • 3 cups fine flour
  • 1 cup granulated sugar
  • 1⅓ cups buttermilk, at room temperature
  • ½ cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 heaping tablespoons unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • A dash of purple liquid food coloring (adjust to desired shade)
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened
  • 8 ounces unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them lightly and dusting with flour. Set them aside.
  2. In a medium bowl, whisk together the flour and cocoa powder until well combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  5. Gradually add the flour mixture to the creamed butter, alternating with the buttermilk. Begin and end with the flour mixture. Stir just until combined—do not overmix.
  6. Add a dash of purple liquid food coloring to the batter. Stir gently until the color is evenly distributed, adjusting to your desired shade.
  7. In a small bowl, mix the baking soda and vinegar. It will fizz slightly. Quickly fold this mixture into the batter for a light, airy texture.
  8. Divide the batter evenly between the prepared cake pans. Use a spatula to level the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
  10. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract.
  11. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Position the second cake layer over it and frost the top and sides evenly.
  12. Garnish with edible flowers, purple sugar sprinkles, or a dusting of cocoa powder for an elegant finish.
  • Author: Olivia Bennett